Essays about: "emulsification"

Showing result 1 - 5 of 15 essays containing the word emulsification.

  1. 1. Magnetic Ionic Liquids in Solutions and Emulsions

    University essay from KTH/Materialvetenskap

    Author : Simon Bruno; [2022]
    Keywords : ionic liquids; microemulsion; magnetic response; surfactant; co-surfactant; imidazolium cation; polarity; chain length effect; joniska vätskor; mikroemulsion; magnetisk respons; surfaktant; co-surfaktant; imidazoliumkatjon; polaritet; kedjelängdseffekt;

    Abstract : This research thesis reports experimental work done to design a stable magneticmicroemulsion of ionic liquid in 2-ethylhexyl laurate with the help of an ionic surfactant andan alcohol co-surfactant. The ionic liquids tested were based on a 1,3-dialkylimidazoliumcation with different alkyl chain lengths and a tetrachloroferrate anion ([FeCl4]+) to ensure theemulsion is sensitive to applied magnetic fields. READ MORE

  3. 2. Formulation and characterization of lipid-based nanocarriers for the delivery of antimicrobial peptide

    University essay from KTH/Proteinvetenskap

    Author : Srijani Saha; [2022]
    Keywords : AP114; Antimicrobial peptide AMP ; Nanostructured lipid carriers NLC ; Liposomes; Dynamic light scattering DLS ; Hydrodynamic size distribution; Zeta potential; Entrapment efficiency EE ; Release study;

    Abstract : Bakterier som är resistenta mot antibiotika har de senaste åren blivit ett stort hot mot mänskligheten. Att utveckla nya antibiotikaläkemedel är väldigt tidskrävande samt kommer med en dyr prislapp. READ MORE

  4. 3. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Annette Kägu; [2022]
    Keywords : oat proteins; high-pressure homogenisation; emulsions; food technology; Technology and Engineering;

    Abstract : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. READ MORE

  5. 4. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Keywords : baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE

  6. 5. THE ROLE OF WATER PURITY IN EMULSIFICATION AND REMOVAL OF OIL FROM SOLID SURFACES

    University essay from Malmö universitet/Institutionen för biomedicinsk vetenskap (BMV)

    Author : Andriani Tsompou; [2021]
    Keywords : ultra-pure water; detergency; detachment of oil from solid surfaces; washing; cleaning;

    Abstract : Detergents are broadly used in our everyday life for cleaning and washing procedures. They are however, a source of water pollution and can have a negative effect on human health and the environment. To reduce their negative impact, a new trend of using only pure water for washing and cleaning applications is being implemented. READ MORE