Sökning: "cryogenic-transmission electron microscopy cryo-TEM"

Visar resultat 1 - 5 av 8 avhandlingar innehållade orden cryogenic-transmission electron microscopy cryo-TEM.

1. 1. Swelling and Microstructure of Nanoplatelet Systems

   Författare :Axel Thuresson; Beräkningskemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Nanoplatelets; Model clay system; Coarse grained models; Statistical mechanics; MC simulations; MD simulations; SAXS; Cryo-TEM; Laponite; Montmorillonite; Swelling; Tactoid;

   Sammanfattning : Many clay minerals consist of charged nanoplatelets that swell in an aqueous solution. The swelling and the microstructure depend on the type of clay mineral but are also dependent on, for example, the ionic composition and the temperature of the solution. LÄS MER

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

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

   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

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

   Författare :Rianne Waninge; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; 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

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

   Författare :Anna Karin Morén; Fysikalisk kemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Phase equilibria; Protein-surfactant interactions; 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

7. 5. Controlling DNA compaction and the interaction with model biomembranes

   Författare :Marie-Louise Ainalem; Fysikalisk kemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; model biomembrane; DNA compaction; cryo-TEM; null ellipsometry; dynamic light scattering; toroid; bilayer; neutron reflectivity; dendrimer; PAMAM; DNA; poly amido amine ;

   Sammanfattning : The studies described in this thesis forms part of a larger collaborative project, Neonuclei, with the objective to design a module for packaging the negatively charged DNA into a ”neonucleus” with transcription competence. There are many applications that require control of DNA compaction, i.e. packaging or condensation. LÄS MER