Effects of Emulsifier Type and Environmental Stress on the Stability of Curcumin Emulsion AuthorMin-Hui Wu, Hong Hai Yan, Zhao-Qing Chen & Mei He Year2016 SourceJournal of Dispersion Science and Technology LanguageEnglish Emulsifieremulsionsstabilitytypes 6 more LUMiSizerLSFoodcolourantcolorantphysical stability More details EditionAccepted author version posted online: 09 Sep 2016 Internal reference1338 Open publication →
Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures AuthorYichao Liang, Shen-Siung Wong, Son Quang Pham, Jun Jie Tan Year2016 SourceFood Hydrocolloids LanguageEnglish Pages89–98 LUMiSizerLSMicellar casein; Globular protein; Flocculation; Heat stability; Emulsion stability; Flow behaviorAbbott Nutrition Research and Development 1 more 1063 More details Edition54, Part A Internal reference1063 Open publication →
Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream AuthorShaozong Wu, Geng Wang, Zhang Lu, Yan Li, Xilong Zhou, Lintianxiang Chen, Jialu Cao, Liebing Zhang Year2016 SourceDairy Science & Technology LanguageEnglish Pages377–390 LUMiSizerLSstabilitymilk 1 more food More details Edition96, Issue 3 Internal reference1274 Open publication →
Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions AuthorJinlong Li, Yiheng Shi, Yunping Zhu, Chao Teng, and Xiuting Li Year2016 SourceJ. Agric. Food Chem. LanguageEnglish Pages3873–3880 LUMiSizerLSW/O/W emulsion; natural macromolecule; stability; controlled release; interface characteristics; interface behaviorbovine serum albumin 9 more whey protein isolatewhey protein hydrolysatesodium caseinatecarboxymethylcellulose sodiumfish gelatinapple pectingum arabicι-carrageenanand hydroxypropyl chitosan More details Edition64 (19) Internal reference1190 Open publication →
Efficient and safe gene delivery to human corneal endothelium using magnetic nanoparticles AuthorMarta Czugala, Olga Mykhaylyk, Philip Böhler, Jasmine Onderka, Björn Stork, Sebastian Wesselborg, Friedrich E Kruse, Christian Plank, Bernhard B Singer & Thomas A Fuchsluger Year2016 SourceNanomedicine LanguageEnglish Pages1787-1800 customized LUMiReaderLRLUMiReader PSALRPSA 7 more magnetofectionapoptosiscorneal endotheliumgene therapymagnetic nanoparticles1320medicine More details Edition11, No. 14 Internal reference1320 Open publication →
Einsatz statistischer Methoden zur Absicherung des Klebeprozesses von Faserverbundwerkstoffen AuthorThomas Körwien Year2016 SourceNeue Verfahren zur Quantifizierung der Festigkeit von Kunststoffklebungen und -beschichtungen LanguageGerman Pages1-20 CAT-TCATTLUMiFracLFrac 1 more Airbus Defense & Space More details EditionSeminar SKZ - Das Kunststoff-Zentrum & LUM GmbH LocationWürzburg, 21.11.2016 Internal reference1349
Electrical impedance spectroscopy for monitoring the gum Arabic–chitosan complexation process in bulk solution AuthorC. Roldan-Cruz, J. Carmona-Ascencio, E.J. Vernon-Carter, J. Alvarez-Ramirez Year2016 SourceColloids and Surfaces A: Physicochemical and Engineering Aspects LanguageEnglish Pages125-135 LUMiSizerLSComplex coacervation; Electrical impedance spectroscopy; ζ-Potential; Isoelectric pointdispersions at different R GA/Ch were subjected to centrifugal sedimentation at 4000 rpm for 126 min at 20 °C 1 more using a LUMiSizer dispersion analyzer More details Edition495 Internal reference1155 Open publication →
Electronic devices comprising solution-processable metal oxide buffer layers AuthorNorman Albert LUCHINGER, Samuel Claude Halim, Tobias STUBHAN, Christoph J. BRABEC Year2016 SourceUS 20160351808 A1 Patent Application LanguageEnglish organic electronicswherein said device includes a substrate and a multitude of layerswherein at least one of said layers is a buffer layerwherein said buffer layer includes metal oxide nanoparticles coated with dispersant 8 more LUMiSizerLShydrodynamic particle size (D50) was determined as 15 nm for AZO and 13 nm for the pure ZnO (measured by a centrifugal particle sizer (Lumisizer)PSAPSDparticle size distributionanalysisAluminum doped Zinc oxide (“AZO”) nanoparticles More details Internal reference1369 Open publication →
EMULSÃO ALQUÍDICA: ESTUDO DO PROCESSO DE INVERSÃO E DO USO DE UM EMULSIONANTE BIODEGRADÁVEL SOBRE AS PROPRIEDADES FÍSICO-QUÍMICAS AuthorCLÁUDIA FERRARI PILZ Year2016 SourceTese realizada no Programa de Pós- Graduação em Engenharia e Tecnologia de Materiais (PGETEMA) da Pontifícia Universidade Católica do Rio Grande do Sul, como parte dos requisitos para a obtenção do título de Doutor em Engenharia e Tecnologia de Materiais LanguagePortuguese Pages1-130 tamanho de partícula das emulsõesLUMiSIzerLSPSD 5 more PSAdroplet size distributionestabilidade aceleradaEfeitos das variáveis teor de emulsionante (A)proporção entre emulsionantes NI/I (B) e velocidade de adição de água (C) sobre a estabilida de acelerada More details LocationPontifícia Universidade Católica do Rio Grande do S ul FACULDADE DE ENGENHARIA, Brazil Internal reference1209 Open publication →
Emulsification: Established and Future Technologies AuthorKarin Schroën, Claire C. Berton-Carabin Year2016 Sourcein Production, Handling and Characterization of Particulate Materials, Volume 25 of the series Particle Technology Series LanguageEnglish Pages257-289 LUMiFugeLFLUMiSizerLS 19 more methods that are currently developed to determine emulsion stability1166A more sophisticated way of quantifying the creaming (or sedimentation) of emulsions is to measure the amount of transmitted light throughout a transparent tube filled with emulsionover time (possibly under accelerated gravity conditions)and all along the tube’s height. This is possible with automated instrumentssuch as the LUMiFuge® stability analyzerMargarineMayonnaiseDressingSauceSoupNon-Dairy CreamIce CreamFresh CheeseVLF Dairy SpreadLiquid MargarineLow Fat MargarineFig. 8.1 Examples of food emulsions with different oil/fat content (high concentrations are found on the top) and with either the water phase as the continuous phase (left part of the image)or the oil phase as the continuous phase (right part of the image) More details EditionEdited by Henk G. Merkus, Gabriel M.H. Meesters LocationSpringer International Publishing Switzerland Internal reference1166 Open publication →
Emulsified fuels based on fatty acid distillates and rapeseed oil: A physicochemical characterization AuthorEliezer Ahmed Melo-Espinosa, Ramón Piloto-Rodríguez, Paul Van der Meeren, Quenten Denon, Mathieu Balcaen, Sebastian Verhelst Year2016 SourceFuel Volume 185, 1 December 2016, Pages LanguageEnglish Pages734–742 Emulsified fuels; Fatty acid distillates; Rapeseed oil; Diesel engineLUMiFugeLFLUMiSizer 1 more LS More details Edition185 Internal reference1334 Open publication →
Emulsifying capacity of whey proteins covalently modified with cabbage compound allyl isothiocyanate AuthorJulia K. KEPPLER, Anja STEFFEN - HEINS, Claire BERTON - CARABIN, Karin SCHWARZ Year2016 SourceFood Colloids LanguageEnglish Pages1 AITC modification reduces the emulsion creaming rateLFAnalytical centrifugation LUMifugeLUMiSizer 4 more LSWPIfoodnutrition More details EditionPoster LocationWageningen, The Netherlands, April 10-13, 2016 Internal reference1708 Open publication →
ENCAPSULATED WEIGHTING AGENTS FOR BEVERAGE EMULSIONS AuthorPiorkowski; Daniel T. Year2016 SourceUnited States Patent Application 20160255870 LanguageEnglish Kraft Foods Group Brands LLCLUMiSizerLSfood 8 more nutritionemulsion for drinkable beveragesthe emulsion comprising: a continuous aqueous phase including an emulsifier dissolved therein; an oil phase including oil droplets dispersed in the continuous aqueous phase; and a solidoil-insoluble weighting agent encapsulated in the oil droplets; wherein a ratio of the solid weighting agent to the oil phase in the emulsion is from about 1:5 to about 1:2000emulsion concentratesrate of creamingInstability Index1307 More details Internal reference1307 Open publication →
ENGINE OIL ADDITIVE COMPOSITION COMPRISING NANODIAMOND AND METHOD FOR PREPARING SAME AuthorKim, Hyun Tae Year2016 SourceUnited States Patent Application 20160060563 LanguageEnglish Pages11 LUMiSizerLSengine oil additive compositioncomprising: 60˜99% by weight of a base oil; 0.001˜0.5% by weight of a nano-diamond the surface of which is modified into a hydrophobic state; and a dispersion agent which is formed of 0.05˜10% by weight of oleylamine 8 more 0.01˜5% by weight of polyalkenyl succinimideand 0.5˜35% by weight of oleic acidwherein the engine oil additive composition contains nano-diamondsDispersion Stability Testsinking speedaggregationlubricating compositionslubricants More details Internal reference1152 Open publication →
Engineered electrospun poly(caprolactone)/polycaprolactone-g-hydroxyapatite nano-fibrous scaffold promotes human fibroblasts adhesion and proliferation AuthorF. Keivani, P. Shokrollahi, M. Zandi, S. Irani, F.Shokrolahi, S.C. Khorasani Year2016 SourceMaterials Science and Engineering: C LanguageEnglish Pages78–88 LUMiReaderLRLRPSATissue engineering; Polycaprolactone grafted HAp; Human fibroblast cells; Electrospinning 3 more colloidal stabilityPCL-g-HAp particles1220 More details Edition68 Internal reference1220 Open publication →
Entwicklung eines Extraktionsprozesses zur Herstellung funktionalisierter kolloidaler Partikel im Organosol AuthorJacqueline Veronika Erler Year2016 SourceDISSERTATION LanguageGerman Pages1-219 Charaktersierung der Dispersionstabilität mittels LUMiSizerLSStabilisierung der PrimärpartikelnKolloidale Stabilität 5 more Stabilisierungsfähigkeit der Primärpartikel im Organosol in Abhängigkeit vom verwendeten Surfactant und dem organischen LösungsmittelIntegrale Transmission in Abhängigkeit von der Stabilität der Organosole unter Verwendung verschiedener Surfactants in DCMin IsooktanAls Modellsystem dienen in der vorliegenden Arbeit superparamagnetische Magnetit-Nanopartikelwelche durch eine Fällungsreaktion mit einer Primärpartikelgröße von ca. 15 nm in der wässrigen Phase synthetisiert werden. More details LocationTechnische Universität Bergakademie Freiberg, Fakultät für Maschinenbau, Verfahrens - und Energietechnik Internal reference1516 Open publication →
ESTUDI D'ESTABILITAT FISICOQUÍMICA D'UNA EMULSIÓ PER TAL DE PREDIR UNA DATA DE CADUCITAT REAL AuthorSandra Capell Sans Year2016 SourceTFG presentat per obtenir el títol de GRAU en ENGINYERIA QUÍMICA LanguageCatalan Pages1-244 LUMiSizerLSAnalitzador de dispersióaccelerar la separació física 3 more determinar la seva velocitat de separacióCàlcul shelf life1656 More details LocationDepartament d’Enginyeria Química (DEQ) Universitat Politècnica de Catalunya (UPC), Barcelona, Spain Internal reference1656 Open publication →
ESTUDIO DE LAS INTERACCIONES ENTRE CARBOXIMETILCELULOSA (CMC) Y QUITOSANO (Ch) PARA ENTRAMPAR PLOMO II (Pb 2+ ) EN AGUAS CONTAMINADAS AuthorNeri Jocelyn Carmona Ascencio Year2016 SourceTesis para obtener el grado de Maestra en ciencias de Ingeniería Química LanguageSpanish Pages1-83 Evaluación de la precipitaciónLUMiSizerLSPb-CMC-Ch 3 more La implementación de procesos para tratamiento de aguas residuales contaminadas con metales pesados es de gran importancia debido a que estos compuestos causan graves problemas ecológicos e impactan negativamente en la salud a los seres vivos. wastewaterbiotechenvironmental More details LocationUniversidad Autónoma Metropolitana, México Internal reference1717 Open publication →
ESTUDIOS DE ESTABILIDAD AuthorCatalina Maria Robledo Restrepo Year2016 Sourcehttps://prezi.com/hn0edvl00a5s/estudios-de-estabilidad/ LanguageSpanish generalidades de estudios de ESTABILIDAD en cosméticos1882LUMiSizerLS 6 more cosmeticshome and personal careTécnicas que nos permitan avanzarnos a la inspección organoléptica; visión microviscosidadreologíatécnicas instrumentales (“LUMISIZER”). More details Internal reference1882 Open publication →
Evaluation of accelerated shelf life testing of UHT milk AuthorAnne Vuholm Sunds Year2016 SourceMaster of Science thesis LanguageEnglish Pages1-93 LUMiFugeLFLUMiSIzerLS 6 more dairyfoodArla Strategic Innovation Centrephysical destabilizationAnalysis of instability due to creaming and sedimentation1286 More details LocationMolecular Nutrition and Food Technology - Aarhus University, Denmark Internal reference1286 Open publication →
