Sökning: "emulsion stability"
Visar resultat 1 - 5 av 23 avhandlingar innehållade orden emulsion stability.
- Detta är en avhandling från Maj-Lis Larsson, Physical Chemistry 1, Center for Chemistry and Chemical Engineering, P.O. Box 124, S-22100 Lund, Sweden
Sammanfattning : The aim of this study is to characterize emulsion systems by self-diffusion PGSE NMR methods. The specifics of the emulsions studied are all taken from the literature and they are of the W/O or O/W type stabilized with different emulsifiers. LÄS MER
2. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsificationDetta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University
Sammanfattning : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. LÄS MER
3. Multifunctional Carbon Foams by Emulsion Templating Synthesis, Microstructure, and 3D Li-ion MicrobatteriesDetta är en avhandling från Uppsala : Acta Universitatis Upsaliensis
Sammanfattning : Carbon foams are among the existing electrode designs proposed for use in 3D Li-ion microbatteries. For such electrodes to find applications in practical microbatteries, however, their void sizes, specific surface areas and pore volumes need be optimized. LÄS MER
- Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis
Sammanfattning : Water-in-diesel fuels, as emulsions and microemulsions, give reduced emissions of nitrogen oxides (NOx) and particulate matter (PM) in combustion in diesel engines compared to regular diesel. These fuels can contribute to an improved local environment in densely populated areas as they can replace regular diesel in existing vehicles without any engine modification requirements. LÄS MER
- Detta är en avhandling från Department of Food Technology, Lund University
Sammanfattning : The emulsion stabilization functionality of surfactants and biopolymers can be replaced by solid particles adsorbed at the interface, where they create a category of emulsions known as Pickering emulsions. Recently, health and environmental concerns have led to new market demand for natural, biodegradable and renewable sources of ingredients. LÄS MER