Similar to 三相乳化_(神奈川大学)

Emulsion

Suspension (chemistry)

Sol (colloid)

Molar concentration

Microbubble

Foam

Depletion force

Colloid

Outline of food preparation#Food preparation techniques

Deep fried food

Shallow frying

Asazuke

Al dente

Ikizukuri

Ikejime

Stir frying

Foam (cooking)