We are investigating the aging of gel-like materials composed of tiny water-born oil droplets that weakly adhere to one another. These aggregated emulsions, which are models of commercially important foods such as salad dressings and smoothies, can actually collapse over time in a way that nobody really understands.

Using sophisticated imaging methods, and new techniques for tracking individual droplets, we can see exactly how these materials evolve over time. These insights will contribute to a theory that will ultimately help create new compositions and products.

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