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You searched for subject:(Microfluidization). Showing records 1 – 7 of 7 total matches.

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KTH

1. Maccagno, Marco. Formulation of nanoemulsions stabilized by cellulose nanocrystals.

Degree: Biotechnology and Health (CBH), 2020, KTH

Cellulose nanocrystals (CNCs) are bio-based nanoparticles with the ability to stabilize oil and water emulsions thanks to their intermediate wettability and nanometric size. These… (more)

Subjects/Keywords: nanocellulose; hydroxypropyl methilcellulose; Pickering emulsions; microfluidization; drug delivery; nanocellulosa; hydroxipropylmetylcellulosa; Pickering emulsioner; microfluidization; drogleverans; Other Chemical Engineering; Annan kemiteknik

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Maccagno, M. (2020). Formulation of nanoemulsions stabilized by cellulose nanocrystals. (Thesis). KTH. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279319

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Maccagno, Marco. “Formulation of nanoemulsions stabilized by cellulose nanocrystals.” 2020. Thesis, KTH. Accessed October 01, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279319.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Maccagno, Marco. “Formulation of nanoemulsions stabilized by cellulose nanocrystals.” 2020. Web. 01 Oct 2020.

Vancouver:

Maccagno M. Formulation of nanoemulsions stabilized by cellulose nanocrystals. [Internet] [Thesis]. KTH; 2020. [cited 2020 Oct 01]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279319.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Maccagno M. Formulation of nanoemulsions stabilized by cellulose nanocrystals. [Thesis]. KTH; 2020. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279319

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

2. Özer, Arzu. Kavuzsuz arpanın fonksiyonel özelliklerinin iyileştirilmesi ve bisküvide kullanılabilme olanaklarının araştırılmas: Improvement of functional properties of hull-less barley and investigation of its possible usability in cookies.

Degree: Mühendislik Fakültesi, 2019, University of Ankara

 Kavuzsuz arpa içerdiği biyoaktif bileşiklerle son yıllarda dikkat çekmektedir. Tahıl ürünlerine uygulanan mikrofludizasyon işleminin ise ürünün fonksiyonel bileşiklerini olumlu yönde etkilediği görülmüştür. Bu çalışmada mikrofludizasyon… (more)

Subjects/Keywords: Hull-less barley; microfluidization; Phytic acid; Kavuzsuz arpa; Mikrofludizasyon; Fitik asit

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Özer, A. (2019). Kavuzsuz arpanın fonksiyonel özelliklerinin iyileştirilmesi ve bisküvide kullanılabilme olanaklarının araştırılmas: Improvement of functional properties of hull-less barley and investigation of its possible usability in cookies. (Masters Thesis). University of Ankara. Retrieved from http://hdl.handle.net/20.500.12575/68980

Chicago Manual of Style (16th Edition):

Özer, Arzu. “Kavuzsuz arpanın fonksiyonel özelliklerinin iyileştirilmesi ve bisküvide kullanılabilme olanaklarının araştırılmas: Improvement of functional properties of hull-less barley and investigation of its possible usability in cookies.” 2019. Masters Thesis, University of Ankara. Accessed October 01, 2020. http://hdl.handle.net/20.500.12575/68980.

MLA Handbook (7th Edition):

Özer, Arzu. “Kavuzsuz arpanın fonksiyonel özelliklerinin iyileştirilmesi ve bisküvide kullanılabilme olanaklarının araştırılmas: Improvement of functional properties of hull-less barley and investigation of its possible usability in cookies.” 2019. Web. 01 Oct 2020.

Vancouver:

Özer A. Kavuzsuz arpanın fonksiyonel özelliklerinin iyileştirilmesi ve bisküvide kullanılabilme olanaklarının araştırılmas: Improvement of functional properties of hull-less barley and investigation of its possible usability in cookies. [Internet] [Masters thesis]. University of Ankara; 2019. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/20.500.12575/68980.

Council of Science Editors:

Özer A. Kavuzsuz arpanın fonksiyonel özelliklerinin iyileştirilmesi ve bisküvide kullanılabilme olanaklarının araştırılmas: Improvement of functional properties of hull-less barley and investigation of its possible usability in cookies. [Masters Thesis]. University of Ankara; 2019. Available from: http://hdl.handle.net/20.500.12575/68980


University of Georgia

3. Priyadarshi, Puranjay. Comparative study of the effects of three food proteins on the cooking quality of pork sausages.

Degree: 2014, University of Georgia

 Low-fat pork sausages were prepared with soy protein isolate (SPI), egg albumin (EA) and whey protein isolates (WPI) as binders at 1%, 2% and 3%… (more)

Subjects/Keywords: Pork sausage; soy protein isolate; whey protein isolate; egg albumin; microfluidization

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Priyadarshi, P. (2014). Comparative study of the effects of three food proteins on the cooking quality of pork sausages. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/30000

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2014. Thesis, University of Georgia. Accessed October 01, 2020. http://hdl.handle.net/10724/30000.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2014. Web. 01 Oct 2020.

Vancouver:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10724/30000.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/30000

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

4. Cavender, George Armstrong. Continuous high pressure processing of liquid foods.

Degree: 2014, University of Georgia

 While the effects of high pressure on the safety and quality of food have been studied occasionally for over one hundred years, it is only… (more)

Subjects/Keywords: High Pressure Processing; Microfluidization; Inactivation; Sensory; Rheology; Viscosity; Microstructure

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APA (6th Edition):

Cavender, G. A. (2014). Continuous high pressure processing of liquid foods. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/27414

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Cavender, George Armstrong. “Continuous high pressure processing of liquid foods.” 2014. Thesis, University of Georgia. Accessed October 01, 2020. http://hdl.handle.net/10724/27414.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Cavender, George Armstrong. “Continuous high pressure processing of liquid foods.” 2014. Web. 01 Oct 2020.

Vancouver:

Cavender GA. Continuous high pressure processing of liquid foods. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10724/27414.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cavender GA. Continuous high pressure processing of liquid foods. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/27414

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Cal Poly

5. Nguyen, Tracey Mai T. The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk.

Degree: MS, Dairy Science, 2013, Cal Poly

  Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk… (more)

Subjects/Keywords: milk fat globule membrane (MFGM); phospholipids; microfluidization; homogenization; delivery system; Food Science

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APA (6th Edition):

Nguyen, T. M. T. (2013). The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk. (Masters Thesis). Cal Poly. Retrieved from https://digitalcommons.calpoly.edu/theses/1075 ; 10.15368/theses.2013.159

Chicago Manual of Style (16th Edition):

Nguyen, Tracey Mai T. “The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk.” 2013. Masters Thesis, Cal Poly. Accessed October 01, 2020. https://digitalcommons.calpoly.edu/theses/1075 ; 10.15368/theses.2013.159.

MLA Handbook (7th Edition):

Nguyen, Tracey Mai T. “The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk.” 2013. Web. 01 Oct 2020.

Vancouver:

Nguyen TMT. The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk. [Internet] [Masters thesis]. Cal Poly; 2013. [cited 2020 Oct 01]. Available from: https://digitalcommons.calpoly.edu/theses/1075 ; 10.15368/theses.2013.159.

Council of Science Editors:

Nguyen TMT. The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk. [Masters Thesis]. Cal Poly; 2013. Available from: https://digitalcommons.calpoly.edu/theses/1075 ; 10.15368/theses.2013.159


Universitat Politècnica de València

6. Perdones Montero, Ángela. ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS .

Degree: 2016, Universitat Politècnica de València

 [EN] Chitosan films and coatings have been obtained, by incorporating different essential oils (EO) and using different homogenization conditions of the film forming emulsions, in… (more)

Subjects/Keywords: Biopolymer; Chitosan; Methylcelullose; Essential oil; Cinnamon leaf; Basil; Lemon; Oregano; Thyme; Coating; Film; Microfluidization; Emulsion stability; Essential oil retention; Essential oil migration; Food simulant; Antifungal activity; Antioxidant activity; Barrier properties; Mechanical properties; Optical properties; Microstructure; Strawberry; Tomato; Pre-harvest; Post-harvest; Decay; Sensory profile; Volatile profile

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APA (6th Edition):

Perdones Montero, . (2016). ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/59413

Chicago Manual of Style (16th Edition):

Perdones Montero, Ángela. “ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS .” 2016. Doctoral Dissertation, Universitat Politècnica de València. Accessed October 01, 2020. http://hdl.handle.net/10251/59413.

MLA Handbook (7th Edition):

Perdones Montero, Ángela. “ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS .” 2016. Web. 01 Oct 2020.

Vancouver:

Perdones Montero . ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2016. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/10251/59413.

Council of Science Editors:

Perdones Montero . ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS . [Doctoral Dissertation]. Universitat Politècnica de València; 2016. Available from: http://hdl.handle.net/10251/59413


University of Texas – Austin

7. Carvalho, Thiago Cardoso. Development of an inhalational formulation of Coenzyme Q₁₀ to treat lung malignancies.

Degree: PhD, Pharmacy, 2011, University of Texas – Austin

 Cancer is the second leading cause of death in the United States and its onset is highly incident in the lungs, with very low long-term… (more)

Subjects/Keywords: Formulation; Inhalation; Lung cancer; Chemotherapy; Coenzyme Q₁₀; Ubiquinone; Ubidecarenone; Nebulization; Colloidal dispersions; Phospholipids; High pressure homogenization; Microfluidization; Rheology; Surface tension; Particle size; Zeta potential; Maximum pull on a disk; Aerodynamic deposition

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Carvalho, T. C. (2011). Development of an inhalational formulation of Coenzyme Q₁₀ to treat lung malignancies. (Doctoral Dissertation). University of Texas – Austin. Retrieved from http://hdl.handle.net/2152/21556

Chicago Manual of Style (16th Edition):

Carvalho, Thiago Cardoso. “Development of an inhalational formulation of Coenzyme Q₁₀ to treat lung malignancies.” 2011. Doctoral Dissertation, University of Texas – Austin. Accessed October 01, 2020. http://hdl.handle.net/2152/21556.

MLA Handbook (7th Edition):

Carvalho, Thiago Cardoso. “Development of an inhalational formulation of Coenzyme Q₁₀ to treat lung malignancies.” 2011. Web. 01 Oct 2020.

Vancouver:

Carvalho TC. Development of an inhalational formulation of Coenzyme Q₁₀ to treat lung malignancies. [Internet] [Doctoral dissertation]. University of Texas – Austin; 2011. [cited 2020 Oct 01]. Available from: http://hdl.handle.net/2152/21556.

Council of Science Editors:

Carvalho TC. Development of an inhalational formulation of Coenzyme Q₁₀ to treat lung malignancies. [Doctoral Dissertation]. University of Texas – Austin; 2011. Available from: http://hdl.handle.net/2152/21556

.