You will learn about particle dispersions, surfactant and polymer solutions, emulsions and foams, as well as about the phenomena of micelle formation, surface tension, diffusion, electrophoresis, and ...
In this course, you will encounter several different colloids – dispersions, surfactant and polymer solutions, emulsions, and foams – and you will learn about how they are made, characterized, and ...
Foams are an essential component of many different drinks and foods: from a frothy head of beer to coffee crema, bread and ...
Emulsion droplets are small liquid droplets dispersed in another liquid, often stabilized by surfactants. Understanding the dynamics of these droplets and the phenomena occurring at their ...
Skyrmions and fractional skyrmions are promising for spintronics applications but are challenging to create, observe, and manipulate, with a limited understanding of their impact on colloid dynamics.
Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro - UNIRIO, Av. Pasteur, 296, Urca, Rio de Janeiro, Rio de Janeiro 22290-240, Brazil Food and Nutrition Graduate ...
Institute of Chemical Industry of Forest Products, National Engineering Laboratory for Biomass Chemical Utilization, Chinese Academy of Forestry, Nanjing 210042, China Jiangsu Co-Innovation Center of ...
Silicon (Si) is a widely recognized beneficial element in plants. With the emergence of nanotechnology in agriculture, silicon nanoparticles (SiNPs) demonstrate promising applicability in sustainable ...
Two different set-ups were used in this study to relate pore-scale mechanisms with Darcy-scale responses. The different set-ups, sample preparation and analysis are described below. Table 2. Analysis ...