Mechanisms of Food Emulsion Instability
![](https://i.ytimg.com/vi/Ob8wfiNMidk/mqdefault.jpg)
8:47
Part 2 Zaid 21st Century Educator
![](https://i.ytimg.com/vi/efatiagvXjs/mqdefault.jpg)
4:51
Qu'est-ce qu'une émulsion?
![](https://i.ytimg.com/vi/dRtSjJCKkIo/mqdefault.jpg)
32:46
Electrolysis
![](https://i.ytimg.com/vi/mBvKar6t1LY/mqdefault.jpg)
4:34
Comment faire une émulsion
![](https://i.ytimg.com/vi/TjZBTDzGeGg/mqdefault.jpg)
47:19
1. Introduction and Scope
![](https://i.ytimg.com/vi/8ZMZT3wCBjw/mqdefault.jpg)
12:37
How and why sauces 'break' (or don't)
![](https://i.ytimg.com/vi/ljvuNRU7RgE/mqdefault.jpg)
1:31:00
Das TV-Duell – Olaf Scholz gegen Friedrich Merz in voller Länge
![](https://i.ytimg.com/vi/5dnVH7jCZKQ/mqdefault.jpg)
10:36