Sökning: "emulsions"

Visar resultat 1 - 5 av 72 avhandlingar innehållade ordet emulsions.

  1. 1. 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

  3. 2. Exploring functionalization of colloidal silica for nanoparticle-stabilized emulsions

    Författare :Sanna Björkegren; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; thermo-responsive emulsions; functionalized colloidal silica; Pickering emulsions; NMR spectroscopy; surface activity; clouding;

    Sammanfattning : The main objective of this thesis was to evaluate how surface functionalized colloidal silica can be utilized in emulsions stabilized solely by particles, so called Pickering emulsions. To achieve this, water-dispersed silica nanoparticles were functionalized with hydrophilic and hydrophobic groups. LÄS MER

  4. 3. Starch Pickering Emulsions : Process and Encapsulation Stability

    Författare :Ali Marefati; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :Starch granules; Pickering emulsions; Encapsulation; Freeze-thaw stability; Freeze-drying; In vitro digestion; In vitro intestinal lipolysis;

    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

  5. 4. Exploring the functionality of coconut proteins

    Författare :Borges Chambale; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Coconut; coconut milk; 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

  7. 5. Colloidal Organic Pollutants in Road Runoff: Sources, Emissions and Effective Treatment Technologies

    Författare :Anna Markiewicz; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; organic pollutants; nanoparticles; stormwater; sorption filters; road dust; emulsions; washwater; vehicle wash; road runoff; microparticles; sweepsand; colloids; street sweeping;

    Sammanfattning : Thousands of organic substances circulate in our society and are diffusely emitted through traffic, combustion and leaching from constructions and building materials into the urban environment. The research in this PhD thesis focuses on road runoff as the highest concentrations of pollutants are frequently found in runoff from areas with high traffic intensity. LÄS MER