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Shivangi Chourasia* and Catherine Whitby

School of Natural Sciences, Massey University, Palmerston

S.chourasia@massey.ac.nz

Shivangi Chourasia Doctoral Student School of Food Technology and Natural Sciences Massey University, Palmerston North, New Zealand Catherine Whitby Associate Professor School of Food Technology and Natural Sciences Massey University, Palmerston North, New Zealand
Energy

Unlocking the potential for change in emulsions by using stimuli-responsive emulsifiers

This article explores the multifaceted potential of emulsions, wherein changes in droplet shape, morphology and emulsion stability are induced by stimuli like pH, temperature, light, magnetic and electric fields. This makes them invaluable in a plethora of complex applications.
by 
Shivangi Chourasia* and Catherine Whitby
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