Emulsion research involves studying the behavior and properties of emulsions, which are colloidal systems consisting of two immiscible liquids (such as oil and water) stabilized by an emulsifying agent. Emulsions are commonly found in everyday products like mayonnaise, milk, and cosmetics, and understanding their stability, rheological properties, and interactions is important for various industries such as food, pharmaceuticals, and cosmetics. Research in this area aims to improve the formulation and stability of emulsions, develop new emulsifying agents, and study the impact of emulsions on the overall quality and functionality of products.