Sökning: "Gelatin"

Visar resultat 1 - 5 av 53 avhandlingar innehållade ordet Gelatin.

1. 1. Modification of Surface Properties Through Polymer Adsorption. Kinetics, Interaction, Degradation and Stability

   Författare :Dries Muller; Fysikalisk kemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TIRF.; protein; poly lactide ; poly ethylene oxide ; gelatin; exchange; enzyme; ellipsometry; desorption; degradation; adsorption; copolymers; Physical chemistry; Fysikalisk kemi;

   Sammanfattning : The interfacial behaviour of polymers in relation to surface modification and polymer degradation was studied. In the first part the interfacial behaviour of amphiphilic poly(ethylene oxide)–poly(D,L-lactide) (EmLn) diblock copolymers at hydrophilic and hydrophobic substrates from aquous solution was studied. LÄS MER

3. 2. Transvascular exchange and organ perfusion with reference to colloid and hypertonic solutions, and to endotoxaemia

   Författare :Staffan Holbeck; Anestesiologi och intensivvård; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; sepsis; mannitol; microdialysis; intestine; hypertonic saline; gut; hydroxyethyl starch; gelatin; endotoxin; fluid therapy; dextran; albumin; capillary filtration coefficient; intensivvård; Anestesiologi; urea; Anaesthesiology; intensive care; SIRS; reflection coefficient;

   Sammanfattning : Changes in vascular permeability can immensely change plasma volume and affect the degree of oedema in the body. In diseases with an increased vascular permeability, adequate fluid therapy is of considerable importance to prevent hypovolaemia. LÄS MER

4. 3. Structure design for perception of sweetness in food gels

   Författare :Karin Holm; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; diffusion; pectin; texture; gelatin; gels; sensory analysis; rheology; sweetness;

   Sammanfattning : The production of foods with reduced sugar contents is desired and asked for. However, when reducing the sugar concentration, sweetness and structure and texture properties are altered. There is thus a need for a deeper understanding of the complex relations between a food’s structure, texture and taste. LÄS MER

5. 4. Physiological and clinical aspects of change in microvascular permeability

   Författare :Johan Persson; Anestesiologi och intensivvård; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; dextran; exercise; fluid therapy; gelatin; hydroxyethyl starch; Anaesthesiology; intensivvård; intensive care; Anestesiologi; crystalloids; colloids; Albumin; Capillary filtration coefficient;

   Sammanfattning : Microvascular permeability is important for exchange of fluids and proteins in health and in disease. Permeability increases in critical illness, such as during sepsis/SIRS and after trauma, and may be affected by drugs. Increased permeability causes oedema and hypovolaemia. LÄS MER

7. 5. Phase Distribution of Mixed Biopolymer Gels in Relation to Process Conditions

   Författare :Pernilla Walkenström; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; gelatin; whey protein; phase distribution; shear; high pressure; rheological properties; microstructure; mixed gels;

   Sammanfattning : The influence of various process parameters on the microstructure and rheological properties of pure and mixed gels of gelatin and whey proteins has been investigated. Gelatin is a cold-set protein and whey proteins are a group of thermo-set globular proteins. Depending on the charge present, whey proteins can form two types of gel structures. LÄS MER