Search for dissertations about: "emulsion gel"
Showing result 1 - 5 of 14 swedish dissertations containing the words emulsion gel.
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1. Multifunctional Carbon Foams by Emulsion Templating : Synthesis, Microstructure, and 3D Li-ion Microbatteries
Abstract : Carbon foams are among the existing electrode designs proposed for use in 3D Li-ion microbatteries. For such electrodes to find applications in practical microbatteries, however, their void sizes, specific surface areas and pore volumes need be optimized. READ MORE
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2. 3D printing of lipid-based formulations into personalized solid oral dosage forms
Abstract : The pharmaceutical development process starts with patient populations and their unmet therapeutic needs. Traditional pharmaceutical manufacturing of solid oral dosage forms is based on the strategy of one-size-fits-all. This is problematic, especially for patient populations with high patient-to-patient variability, as in pediatrics. READ MORE
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3. Shaping of Food Microstructures
Abstract : Shape, the shaping process and the functionality of shape for food microstructure are the focus of this thesis. Shape is one of the parameters that influences the microstructure functionality; hence microstructure shape optimisation is an interesting task in the development of new functional materials and processes, especially for food, in which structure-related texture is an essential part of the product. READ MORE
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4. NMR Studies of Gel-Emulsions; Diffusometry and Applications of Novel Field Gradient Techniques
Abstract : The aim of these studies has been to investigate what information that can be obtained on gel-emulsions with nuclear magnetic resonance, NMR, as the investigating tool. The gel-emulsions are important in many technical applications such as in food products, in cosmetic and pharmaceutical formulations, and in emulsion explosives, just to name a few applications. READ MORE
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5. Flow processing and gel formation for producing biopolymer drops with functional shapes and diffusion properties
Abstract : This thesis focuses on the development of novel processes which combine flow-induced drop deformation and simultaneous temperature-induced gel formation in order to create shaped biopolymer drops. The drops are functional in terms of rheology and diffusion properties, factors strongly influencing the consistency of food products and flavour or drug release. READ MORE