Search for dissertations about: "colloidal gels"
Showing result 1 - 5 of 16 swedish dissertations containing the words colloidal gels.
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1. Cellulose nanofibril materials with controlled structure : the influence of colloidal interactions
Abstract : Nanoparticles are very interesting components. Due to their very large specific surface area they possess properties in between molecules and macroscopic materials. In addition, a material built up of hierarchically assembled nanoparticles could obtain unique properties, not possessed by the nanoparticles themself. READ MORE
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2. Fluids, Gels and Crystals : Phase behavior of binary thermoresponsive microgel mixtures
Abstract : Thermoresponsive colloidal microgels expel solvent from their interior upon crossing a threshold temperature, resulting in a significantly reduced size. The collapse of microgels can reversibly switch the interparticle interactions from soft repulsive to attractive, and the accompanying size reduction allows for precise control over volume fraction. READ MORE
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3. Colloidal interactions and orientation of nanocellulose particles
Abstract : Nanoparticles are very interesting building blocks. Their large surface-to-bulk ratio gives them different properties from those of larger particles. Controlling their assembly can greatly affect macroscopic material properties. READ MORE
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4. Colloidal fumed silica and soluble silicates — Interactions and microstructure
Abstract : Colloidal dispersions and gels are important material systems with applications in many industrial processes and consumer products. This thesis aims at increasing the understanding of colloidal interactions and the phase transition from a colloidal dispersion to an arrested structure in two systems based on silica. READ MORE
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5. Exploring the functionality of coconut proteins
Abstract : 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. READ MORE