How come egg and oil will turn into a nice emulsion called mayonnaise when mixed, while water and oil will unavoidably separate into two different phases no matter how vigorously you stir? And is there a way to predict the stability of such phase-mixtures? In this episode of Science on surfaces we talk to Dr. Susanna Lauren at Biolin Scientific about interfacial rheology and how this can be used to predict emulsion and foam stability. Susanna did her Ph.D. on superhydrophobic surfaces a...