Zobrazeno 1 - 10
of 105
pro vyhledávání: '"emulsies"'
Autor:
Khan, Mohd Azeem
The shaping of liquids opens a whole new paradigm of applications in various fields such as additive manufacturing, chemical processes, energy storage, and membrane-based applications. In my PhD project, I investigated different methods of shaping li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______101::8b33e5003eda07ff1cc09f2cc16456bb
https://dspace.library.uu.nl/handle/1874/427356
https://dspace.library.uu.nl/handle/1874/427356
The shaping of liquids opens a whole new paradigm of applications in various fields such as additive manufacturing, chemical processes, energy storage, and membrane-based applications. In my PhD project, I investigated different methods of shaping li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::221ee2bb041cb4f051112cc3447b1a55
https://doi.org/10.33540/1668
https://doi.org/10.33540/1668
The shaping of liquids opens a whole new paradigm of applications in various fields such as additive manufacturing, chemical processes, energy storage, and membrane-based applications. In my PhD project, I investigated different methods of shaping li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::42cae8887ae5cb797ff4466cf79af6b8
https://dspace.library.uu.nl/handle/1874/427356
https://dspace.library.uu.nl/handle/1874/427356
Autor:
Kelly Muijlwijk
Emulsions are dispersions of one liquid in another that are commonly used in various products, and methods such as high-pressure homogenisers and colloid mills are used to form emulsions. The size and size distribution of emulsion droplets are import
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6040d99c4b03b4e6af5f7ad1d6684a81
https://doi.org/10.18174/403476
https://doi.org/10.18174/403476
Autor:
Anika Oppermann
The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water droplets, is a promising strategy to reduce oil content in food products. For successful applications, (1) significant levels of fat reduction (i.e. significan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16e3973e3053834c705012369c2a0b94
https://doi.org/10.18174/403479
https://doi.org/10.18174/403479
Autor:
Peng, Jinfeng
Fibrillar structures are important structuring elements for food products. Understanding the behaviour of fibrillar structures in complex food systems is essential for successful industrial applications. This thesis presents the behaviour of two diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::904e25016a048de25a95983d687f64d4
https://research.wur.nl/en/publications/fibrillar-structures-in-mixed-systems
https://research.wur.nl/en/publications/fibrillar-structures-in-mixed-systems
Autor:
S. Sahin
Emulsions, which are dispersions of two immiscible liquids (e.g. oil and water), are part of our daily life through many products that we use such as milk, mayonnaise, salad dressings, ice cream, lotions, shampoos, medicines, wall paints, etc. Many q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27a2f551d68d6a2591093b7e9c72baab
https://research.wur.nl/en/publications/upscaling-microstructured-emulsification-devices
https://research.wur.nl/en/publications/upscaling-microstructured-emulsification-devices
Oral coatings are residues of food and beverages that coat the oral mucosa after consumption. Several studies have reported on the lubrication properties in mouth, and the after-feel and after-taste impact of oral coatings. Further, oral coatings hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::b7a6d3508dbe9b5b2f3641187afa49eb
Autor:
Monteillet, H.J.M.
The use of ionic liquids (ILs) as replacement of organic solvents in liquid-liquid extractions has shown great promise due to their low volatility, flammability and toxicity, tunable solvency to a wide variety of extractable compounds and mild- ness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8b6af415fc342d7c318a94d5dd21d6ad
https://research.wur.nl/en/publications/complex-coacervates-and-microgels-for-emulsions-robust-responsive
https://research.wur.nl/en/publications/complex-coacervates-and-microgels-for-emulsions-robust-responsive
New tools in modulating Maillard reaction from model systems to food The Maillard reaction (MR) supervises the final quality of foods and occupies a prominent place in food science. The first stable compounds, the Amadori rearrangement products (APs)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::398eb632f39c8bb7527ce1742c516ecf