Sökning: "Cryo-TEM"

Visar resultat 1 - 5 av 33 avhandlingar innehållade ordet Cryo-TEM.

  1. 1. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

    Detta är en avhandling från Division of Food Technology, Lund University

    Författare :Rianne Waninge; Lunds universitet.; Lund University.; [2004]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Model milk membrane lipids; Food and drink technology; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

    Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER

  2. 2. Sterically stabilised liposomes and related lipid aggregates Fundamental studies on aggragate structure and stability

    Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis

    Författare :Markus Johnsson; Uppsala universitet.; [2001]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Physics; liposome; steric stabilisation; colloidal stability; cryo-TEM; drug delivery; Fysik; NATURAL SCIENCES Physics; NATURVETENSKAP Fysik; Physical Chemistry; fysikalisk kemi;

    Sammanfattning : Various aspects of and approaches towards the steric stabilisation of liposomes have been investigated, mainly by use of fluorescence techniques and cryo-transmission electron microscopy (cryo-TEM). It is shown that PEG(2000)-lipids can be incorporated in the liposome membrane up to a critical concentration of 8-10 mol% without any observable structural perturbations. LÄS MER

  3. 3. Liposomes for Drug Delivery from Physico-chemical Studies to Applications

    Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis

    Författare :Nill Bergstrand; Uppsala universitet.; [2003]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Physical chemistry; liposome; steric stabilisation; BNCT; cryo-TEM; EGF; targeting; stability; permeability; pH-sensitive liposomes; triggered release; Fysikalisk kemi; NATURAL SCIENCES Chemistry Physical chemistry; NATURVETENSKAP Kemi Fysikalisk kemi; Physical Chemistry; fysikalisk kemi;

    Sammanfattning : Physico-chemical characterisation of structure and stability of liposomes intended for drug delivery is the central issue in this thesis. In addition, targeted liposomes to be used in boron neutron capture therapy (BNCT) were developed.Lysolipids and fatty acids are products formed upon hydrolysis of PC-lipids. LÄS MER

  4. 4. Protein-Surfactant Interactions Phase Behaviour and Phase Structure

    Detta är en avhandling från Physical Chemistry 1, Lund University

    Författare :Anna Karin Morén; Lunds universitet.; Lund University.; [1999]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Protein-surfactant interactions; Phase equilibria; Gel; Precipitate; Solution; Lysozyme; b-lactoglobulin; Ovalbumin; Bovine serum albumin; Dodecyltrimethylammonium chloride; Sodium alkylsulphates; NMR; Cryo-TEM; Physical chemistry; Fysikalisk kemi;

    Sammanfattning : Protein-surfactant interactions in water are investigated by following the phase equilibria for protein-surfactant pairs whose constituents carry both opposite and the same sign of charge. The concentration ranges studied are: 0-20 wt% protein, 0-20 wt% surfactant, and 80-100 wt% water. LÄS MER

  5. 5. Formulation and characterization of W/O nano-dispersions for bioactive delivery applications

    Detta är en avhandling från Örebro : Örebro university

    Författare :Maria D. Chatzidaki; Örebro universitet.; [2016]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; nano-dispersions; encapsulation; food; DLS; EPR; Cryo-TEM; SAXS; pH-stat; digestion; antioxidants; gastric lipase; pancreatic lipase; Chemistry; Kemi;

    Sammanfattning : The main objective of this study was the formulation of food-grade water-in-oil (W/O) nano-dispersions based mainly on medium or long-chain triglycerides. Two types of dispersions were formulated and structurally compared, namely emulsions and microemulsions. LÄS MER