Sökning: "Emulsions"

Visar resultat 1 - 5 av 51 avhandlingar innehållade ordet Emulsions.

  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. Exploring the functionality of coconut proteins

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Borges Chambale; Lunds universitet.; Lund University.; [2015]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; coconut milk; Coconut; extraction; proteins; emulsions; functional properties; denaturation; gels; yield stress; glass structure;

    Sammanfattning : At present, coconut proteins are discarded as a waste product by the coconut oil industry. If the range of applications of coconut proteins is to be expanded, their potential functionalities should be investigated. Emulsions and gels are of the greatest interest in food industry. LÄS MER

  3. 3. Competitive adsorption of macromolecules during emulsification

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Lars Nilsson; Lunds universitet.; Lund University.; [2007]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Technological sciences; Teknik; Egg yolk proteins; Competitiva adsorption; Field Flow Fractionation; Hydrophobically modified starch; Emulsions;

    Sammanfattning : The adsorption behavior of macromolecular emulsifiers is important in the understanding of their functionality. Understanding of the adsorption behavior can ultimately enable us to control emulsion properties. LÄS MER

  4. 4. Technologies for Single Cell Genome Analysis

    Detta är en avhandling från Stockholm : KTH Royal Institute of Technology

    Författare :Erik Borgström; KTH.; [2016]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; DNA; sequencing; single molecule; single cell; whole genome amplification; exome sequencing; emulsions; barcoding; phasin; Biotechnology; Bioteknologi;

    Sammanfattning : During the last decade high throughput DNA sequencing of single cells has evolved from an idea to one of the most high profile fields of research. Much of this development has been possible due to the dramatic reduction in costs for massively parallel sequencing. LÄS MER

  5. 5. Measuring Material Properties through Gradient Based NMR: Diffusion and Imaging

    Detta är en avhandling från Stockholm : KTH Royal Institute of Technology

    Författare :Ingrid Åslund; Lunds universitet.; Lund University.; [2010]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; homogeneous length-scale; intracellular diffusion; material properties; emulsions; yeast suspensions; lamellar phase; NMR; self-diffusion; membrane permeability and bending rigidity;

    Sammanfattning : In this work new methods based Nuclear Magnetic Resonance (NMR) have been developed to measure different kinds of structural properties in soft materials. The advantage of using NMR as a technique to measure material properties is that it is non-destructive, which makes it possible to measure on the actual piece of material that will be used for the application. LÄS MER