Sökning: "physico-chemical characterisation"
Visar resultat 1 - 5 av 8 avhandlingar innehållade orden physico-chemical characterisation.
1. Physico-chemical characterisation of novel surfactants
Sammanfattning : The aim of this thesis has been to investigate thephysico-chemical behaviour of novel surfactants based onnatural raw materials. Micellization properties, adsorptionatinterfaces and dynamic aspects have been studied. In additioncomplex formation of surfactants with enzymes and polymers hasbeen evaluated. LÄS MER
2. Liposomes for Drug Delivery : from Physico-chemical Studies to Applications
Sammanfattning : Physico-chemical characterisation of structure and stability of liposomes intended for drug delivery is the central issue in this thesis. In addition, targeted liposomes to be used in boron neutron capture therapy (BNCT) were developed.Lysolipids and fatty acids are products formed upon hydrolysis of PC-lipids. LÄS MER
3. Physico-chemical characterisation of microbial cell surface and bioflotation of sulfide minerals
Sammanfattning : Biomineral beneficiation concerns the way in which microorganisms bring about the enrichment of an ore matrix. It involves the selective removal of undesirable mineral constituents from an ore through microbe-mineral interactions in the process such as selective flotation and flocculation. LÄS MER
4. Exploring Physico-Chemical Properties and Colonic Fermentation of Pea Hull Fibre and Pea Protein Blends
Sammanfattning : Yellow pea (Pisum sativum L.) is a legume with high protein and dietary fibre content commonly used for human consumption. Yellow pea is consumed as it is but also used as part of food products, in form of protein concentrate, protein isolate, dietary fibre etc. LÄS MER
5. Osteocytes as indicators of bone quality - multiscale structure-composition characterisation of the bone-implant interface
Sammanfattning : By virtue of certain design features, bone anchored metal implants can be made to elicit a strong initial osteogenic response, i.e., the amount of bone formed. LÄS MER