Increasing the emulsifying capacity of whey proteins at acidic pHvalues through covalent modification with allyl isothiocyanate AuthorJulia K. Keppler, Karin Schwarz Year2017 SourceColloids and Surfaces A: Physicochem. Eng. Aspects LanguageEnglish Pages514–524 LUMiSizerLSLUMiFugeLF 12 more Whey protein isolate; Beta-Lactoglobulin; Allyl isothiocyanate; Emulsion; Creaming; Covalent ModificationALAalpha lactalbumin; AITCallyl isothiocyanate; BSAbovine serum albumin; IEPisoelectric point; β-LGβ-lactoglobulin; SLSstatic light scattering; WPIwhey protein isolateAccelerated destabilization of emulsions prepared with freezedried unmodified and modified WPICreaming stability at accelerated conditionsCreaming rates More details Edition522 Internal reference1393 Open publication →
INDIRECT TUNING OF THE CATHODIC PEMFC ELECTRODE MICROSTRUCTURE AND ITS FUNCTIONALITY FOR AUTOMOTIVE APPLICATION AuthorLaura Friedrike Hermanns Year2017 SourceDissertation LanguageEnglish Pages1-101 LUMiSizerLSbatteryfuell cell 8 more energypolymer electrolyte membrane fuel cellscatalystcatalytic dispersionsdispersion stabilityLUMiFugeLF1816 More details LocationLMU München, Deutschland Internal reference1816 Open publication →
INFLUENCE DE LA MATIÈRE GRASSE DANS VOS MATRICES - Application aux produits alimentaires AuthorFabrice FARRUGIA Year2017 SourceITERG Catalogue Formulation IAA - 2017 - www.iterg.com LanguageFrench Pages3 2438ITERGStabilité des émulsionsLUMIFuge 22 more LFLUMiSizerLSmayonnaisefatfoodnutritionMargarinesbeurreshorteningcrèmessaucesvinaigrettespréparations laitièresfromagesbiscuiteriefourragesviennoiseriespâtisserieschocolatscrème glacéePAI (Produits Alimentaires Intermédiaires More details EditionOnline Internal reference2438
Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets AuthorXin Li, Xu Wang, Duoxia Xu, Yanping Cao, Shaojia Wang, Bei Wang, Chengtao Wang and Baoguo Sun Year2017 SourceFood & Function LanguageEnglish Pages2748-2759 LUMiSizerLSNutritionFood 2 more calcium-induced droplet heteroaggregation on the formation and physicochemical stability of mixed lutein and DHA emulsionsphysical stability of the mixed emulsions could be modulated by controlling CaCl2 concentrations More details Edition8 Internal reference1451 Open publication →
Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications AuthorMathieu Balcaen, Lien Vermeir, Paul Van der Meeren Year2017 SourceColloids and Surfaces A: Physicochemical and Engineering Aspects LanguageEnglish Pages105-113 LUMiFugeLFLUMiSizerLS 6 more W/O-emulsionEdible double emulsionEncapsulationLow-HLB emulsifierInfluence protein typenutrition More details Edition535 Internal reference1494 Open publication →
Influence of residual stress on the adhesion and surface morphology of PECVD-coated polypropylene AuthorMontgomery Jaritz, Christian Hopmann, Henrik Behm, Dennis Kirchheim, Stefan Wilski, Dario Grochla, Lars Banko, Alfred Ludwig, Marc Böke, Jörg Winter Year2017 SourceJournal of Physics D: Applied Physics LanguageEnglish Pages445301 properties of plasma-enhanced chemical vapour deposition (PECVD) coatings on polymer materials depend to some extent on the surface and material properties of the substrate. Hereisotactic polypropylene (PP) substrates are coated with silicon oxide (SiO x ) films. Plasmas for the deposition of SiO x are energetic and oxidative due to the high amount of oxygen in the gas mixture. Residual stress measurements using single Si cantilever stress sensors showed that these coatings contain high compressive stress. To investigate the influence of the plasma and the coatingsresidual stresssilicon organic (SiOCH) coatings with different thicknesses between the PP and the SiO x coating are used as a means to protect the substrate from the oxidative SiO x coating process. Pull-off tests are performed to analyse differences in the adhesion of these coating systems 3 more LUMiFracLFrac1479 More details Edition50 Internal reference1479 Open publication →
Integrierte Kratzfestausrüstung im Rolle-zu-Rolle-Verfahren, Funktionalisierung von Bauteilen mit plasmapolymeren Funktionsschichten im IMD-Spritzgießprozess AuthorChristian Hopmann, Christopher Dölle, Klaus Vissing, Julian Schild, Simon Wurzbacher Year2017 SourceKunststoffe, IMD SPRITZGIESSEN LanguageGerman Pages135-140 Lfrac2801LUMiFracDie Haftfestigkeit der Kratzfestschicht auf dem Formteil nach dem Hinterspritzen wird mit Abreißversuchen nach DIN EN ISO 4624 (Adhesion Analyser LumiFrac 200 der LUM GmbH 2 more Berlin) bestimmt. Transferierbare plasmapolymere Funktionsschichten zu erzeugenwird in Zukunft die Möglichkeiten des IMD-Prozesses erweitern More details Edition10 Internal reference2801
Intensification de la congélation des aliments sous l’effet des champs électriques pulsés AuthorOleksii PARNIAKOV Year2017 SourceThèse présentée pour l’obtention du grade de Docteur de l’UTC LanguageFrench Pages1-199 LUMiSizerLSfreezingpulsed electric fields 7 more cryoprotectantvacuum dryingcryoextractioncongélationchamps électriques pulsésséchage sous videcryo-extraction More details LocationUTC, France Internal reference1585 Open publication →
INVLOED VAN PGPR CONCENTRATIE EN PRODUCTIECONDITIES OP DE STABILITEIT VAN W/O EN W/O/W EMULSIES AuthorMaarten Mattheeuws Year2017 SourceMasterproef LanguageDutch Pages1-73 1848LUMiFugeLFLUMiSizer 13 more LSAnalytische fotocentrifugatieStabiliteitbepalingvan enkelvoudige emulsiesDe tijdsafhankelijkheid van de bereide stalen werd enkel gemeten voorde UT-stalendit omdat de geproduceerde MF-stalen volgens metingen met de LUMiFuge onstabielwaren. Oliedruppels spelen een belangrijke rol in allerlei levensmiddelen zoalsbijvoorbeeldin mayonaisedaar ze verantwoordelijk zijn voor de gewenste sensorische en functionele eigenschappenvan desbetreffende producten.Omwille van gezondheidsreden werd in deze masterthesis getracht het oliegehalte in deze voedingsproductente verlagendoor middel vanwaterdruppels in de oliedruppels in te bouwen. Zo werd er steeds 50 % minder olie gebruikt vergeleken met het geval zonder intern water. De verhouding oliedruppel met intern wateren extern water bedraagt steeds 1:1waardoorde nettoverhouding van de water-in-olie-in-water emulsies in deze masterthesis steeds 25/25/50 bedraagt.Er werden drie verschillendemengselsvan de hydrofobe emulgatorpolyglycerol polyricinoleaat(PGPR)getestwaarbij de polymerisatiegraad tussen dezemengsels onderling verschilt. Op basis van uitgevoerde experimenten werd beslist om met PGPR 4175 te werkendaar hiermeeop het eerste zicht de kinetisch stabielste emulsies bekomen kunnen worden. mayonnaisefoodnutrition More details LocationUniversiteit Gent, Faculteit Bio-Ingenieurswetenschappen Internal reference1848 Open publication →
Kuchenfiltration von mehrphasigen Fest/Flüssig/Flüssig-Suspensionen Cake Filtration of Multiphase Solid-Liquid-Liquid AuthorSohie Kühne, Urs Peuker Year2017 SourceChemie Ingenieur Technik LanguageGerman Pages1782–1787 Charakterisierung der Suspoemulsionen hinsichtlich möglicher Agglomeration zwischen Feststoffpartikeln und Öltropfen werden Experimente in einer Laboranalysenzentrifuge LUMiSizerLSTrenneigenschaften von Fest/Flüssig/Flüssig-Suspensionen (Mehrkomponentensuspensionen oder Suspoemulsionen) durch kuchenbildende Filtration wurden Experimente mit Suspoemulsionen aus Öltropfen und Feststoffpartikeln in Wassereparation properties of solid-liquid-liquid suspensions (emulsion-slurries) in cake filtration 1 more experiments were conducted with emulsion slurries containing sold particles and oil droplets in a liquid phase More details Edition89 Internal reference1534 Open publication →
LIQUID COCONUT-BASED COFFEE CREAMER AND METHOD OF MAKING THE SAME AuthorBUNCE, Matthew, Galen SAFFON, Maxime; FU, Jun-Tse SHER, Alexander Year2017 SourceWIPO Patent Application WO/2017/216194 LanguageEnglish NESTEC S.ALUMiSizerLSfood 6 more nutritionevaluate the stability against creamingbeverage productsin particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt%; guar gum present in an amount ranging from 0 to 0. 5 wt/wt%; pea protein present in an amount ranging from 0.2 to 2 wt/wt%; and buffer.Nestle1705 More details Internal reference1705
Long-term stability of sodium caseinate-stabilized nanoemulsions AuthorManispuritha Yerramilli, Supratim Ghosh Year2017 SourceJournal of Food Science and Technology LanguageEnglish Pages82–92 accelerated storage stability of the NEsLUMiSizerLSSodium caseinate 6 more NanoemulsionDepletion flocculationLong-term stabilityCreamingPhotocentrifuge1379 More details Edition54(1) Internal reference1379 Open publication →
Low solids oil based well fluid with particle-stabilized emulsion AuthorRavi Sharma, Lukasz GRZYBECK, Siv K. Howard Year2017 SourceWO2017058492A1 Patent application LanguageEnglish LUMiSizerLSpsdpsa 14 more particle size distributionA well fluid has a particle stabilized emulsion that has a first phase containing hydrocarbon fluida second phase containing brinesuch as an aqueous alkali metal brineand solid particleswherein at least a portion of the solid particles are arranged at an interface between the first phase and the second phase to stabilize the emulsion. The well fluids can be used for drillingcompletionand/or workover fluids. A method of preparing the well fluidwhich can be done in the absence of a surfactantis also described.Particle size measurement1845CABOT SPECIALTY FLUIDSINC. More details Internal reference1845 Open publication →
Maitojauheiden toiminnalliset ominaisuudet kuumennuskäsittelyä vaativissa tuotesovelluk- sissa; Functional properties of milk powder in product applications that require heat treatment AuthorSara Karppanen Year2017 SourceBachelor of Engineering Thesis LanguageFinnish Pages44+1 LUMiSizerLSFooddairy 11 more milk powderheat treatmentUHT processcomparison of two milk powders (test powder and the powder currently on the market) and their functional properties in different product applications. The assumption was that the powders differ from each other in the tolerance of heat treatment; thus the applications (UHT milkprocessed cheese and condensed milk) that were researched had gone through a severe heat treatment. The aim was to research if the test powder had any advantages in terms of heat tolerance compared to the reference powdermaitojauhekuumennuskäsittelyUHT-prosessinutritionMaitojauheen vaikutusta maidon rakenteen pysyvyyteen mitattiin dispersioanalysaattorillaStabiilisuusmittaukset More details LocationMetropolia Ammattikorkeakoulu Insinööri (AMK), Bio - ja elintarviketekniik ka, Insinöörityö, 14 .5.2017 Internal reference1474 Open publication →
Manufacturing of novel low-cost adsorbent: Co-granulation of limestone and coffee waste AuthorEvgenia Iakovleva, Mika Sillanpää, Philipp Maydannik, Jiang, Tao Liu, Stephen Allen, Ahmad B. Albadarin, Chirangano Mangwandi Year2017 SourceJournal of Environmental Management LanguageEnglish Pages853-860 Wet granulationBio-wasteMethylene blueOrange II 5 more LUMiSizerLSparticle size distribution was determined using dispersion analyzer LUMiSizerpsdpsa More details Edition203 Internal reference1557 Open publication →
MAYONNAISE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN MAYONNAISE FORMULATIONS AuthorElisa Maloberti http://www.realeggs.org/ Year2017 Sourcehttp://www.realeggs.org/assets/pdfs/Mayonnaise-Application-Research.pdf LanguageEnglish Pages1-8 LUMiSizer for emulsion stabilityLSfoodnutrition 2 more degrees of instability1440 More details Internal reference1440 Open publication →
Mechanische Beanspruchung als Vorbehandlungsschritt zur Separation EPS-produzierender bakterieller Starterkulturen: Einfluss auf Effizienz und Skalierbarkeit des Zentrifugationsschrittes AuthorProf. Dr Hermann Nirschl/M.Sc. Florian Häffele, Prof. Dr. Harald Rohm/Dr. Doris Jaros, Dr. Karsten Hellmuth Year2017 SourceAiF 18605 BG LanguageGerman Pages1-3 Mit definierten Scherprozeduren (Ultra-Turrax) beanspruchte Fermentationsmedien unterschieden sich in der Sedimentationsgeschwindigkeit (vSed) der Zellendie in einer analytischen Zentrifuge (LUMiSizer) ermittelt wurdeLSbiotech 5 more Bei der Herstellung von flüssigen fermentierten Milchprodukten sind Milchsäurebakterien von essentieller BedeutungNahrunglebensmittelfooddairy More details Internal reference1628 Open publication →
METHOD FOR PRETREATMENT OF WASTEWATER AND RECREATIONAL WATER WITH NANOCOMPOSITES AuthorRYTWO; Giora Year2017 SourcePatent LanguageEnglish Gavish-Galilee Bio ApplicationsLtd.LUMiSizerLS 6 more poly-DADMAC-sepiolite nanocompositessedimentation rateSedimentation velocitiesvelocitywinery wastewater (WW)olive oil mill wastewater (OMW) More details EditionUS 9546102 B2 Internal reference883 Open publication →
Method for rapidly detecting stability of emulsion type daily chemical products Author邬凤娟 甘亮 张晨 胡流云 张振华 罗绍强 Year2017 SourcePatent LanguageEnglish LUMiSIzerLS2587Infinitus China Co Ltd 8 more The invention relates to the field of detection of daily chemical productsand provides a method for rapidly detecting the stability of emulsion type daily chemical productsday creamtoothpastehome and personal carehpccosmeticssuncream More details Internal reference2587 Open publication →
Microcapsules and compositions providing controlled release of actives AuthorElaine Alice Marie Baxter, Olivier Jean Cayre, Simon Richard Biggs, Kirsty Scott STARK, Alison Louise Tasker, James Paul Hitchcock Year2017 SourceWO2017075074A1 WIPO (PCT) LanguageEnglish 2248LUMiSIzerLSTHE PROCTER & GAMBLE COMPANY 8 more P&GOnce the concentration of particles in the continuous phase is knownthe mass of the particles that have adsorbed from the continuous phase onto the surface of the emulsion droplet may be calculated. This method can also be carried out using a LUM LUMiSizerthere are provided microcapsules comprising an emulsion droplet encapsulated by a metallic filmwherein the emulsion droplet comprises an emulsifier disposed around a liquid core material. The present invention also provides processes for preparing the microcapsulesas well as formulations comprising the same. The present invention further provides for certain consumer products comprising: an adjunct material; and a plurality of microcapsulessaid microcapsules comprising: an emulsion droplet encapsulated by a metallic filmwherein the emulsion droplet comprises an emulsifier disposed around a liquid core material. More details Internal reference2248 Open publication →
