Sökning: "colloidal gels"
Visar resultat 1 - 5 av 16 avhandlingar innehållade orden colloidal gels.
1. Cellulose nanofibril materials with controlled structure : the influence of colloidal interactions
Sammanfattning : Nanoparticles are very interesting components. Due to their very large specific surface area they possess properties in between molecules and macroscopic materials. In addition, a material built up of hierarchically assembled nanoparticles could obtain unique properties, not possessed by the nanoparticles themself. LÄS MER
2. Fluids, Gels and Crystals : Phase behavior of binary thermoresponsive microgel mixtures
Sammanfattning : Thermoresponsive colloidal microgels expel solvent from their interior upon crossing a threshold temperature, resulting in a significantly reduced size. The collapse of microgels can reversibly switch the interparticle interactions from soft repulsive to attractive, and the accompanying size reduction allows for precise control over volume fraction. LÄS MER
3. Colloidal interactions and orientation of nanocellulose particles
Sammanfattning : Nanoparticles are very interesting building blocks. Their large surface-to-bulk ratio gives them different properties from those of larger particles. Controlling their assembly can greatly affect macroscopic material properties. LÄS MER
4. Colloidal fumed silica and soluble silicates — Interactions and microstructure
Sammanfattning : Colloidal dispersions and gels are important material systems with applications in many industrial processes and consumer products. This thesis aims at increasing the understanding of colloidal interactions and the phase transition from a colloidal dispersion to an arrested structure in two systems based on silica. LÄS MER
5. Exploring the functionality of coconut proteins
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