Katrina Alba, University of Huddersfield (IMAGE) University of Huddersfield Caption Estonian-born Katerina Alba's research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products -- such as butter, mayonnaise, yogurt and fruit drinks -- and she is starting to gain an international profile for her work. Credit University of Huddersfield Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.