In this paper, we show that for aqueous phase-separated biopolymer mixtures (water-in-water emulsions) both interfacial tension and permeability of the interface are important for the relaxation process of deformed droplets. We give an expression for the characteristic relaxation time that contains both contributions. With this description, the interfacial tension and the permeability can be deduced from cessation-of-flow experiments. The results show that for samples that are very close to the critical point the interfacial tension, calculated without taking into account the permeability, are overestimated significantly. For samples close to the critical point, the permeability has to be taken into account in the description for the relaxa...
Using equations for the interfacial properties for a two-phase multicomponent system, we present a n...
Proteins are mostly used to stabilize food emulsions; however, production of protein containing emul...
The transient interfacial tension o has been measured by means of a temperature controlled pendent/s...
In this paper, we show that for aqueous phase-separated biopolymer mixtures (water-in-water emulsion...
Phase separation in aqueous biopolymer mixtures results in the formation of an interface, separating...
In this paper we show that interfaces in aqueous phase-separated biopolymer mixtures are permeable f...
A nonequilibrium thermodynamic model based on the interfacial transport phenomena (ITP) formalism wa...
The dynamic behavior of highly permeable interfaces in phase-separated biopolymer solutions, liposom...
Phase-separated biopolymer solutions, and aqueous dispersions of hydrogel beads, liposomes, polymers...
The fluctuations of highly permeable interfaces, encountered in phase-separated biopolymer solutions...
The pendant-drop method (with drop-shape analysis) and Langmuir trough are applied to investigate th...
This thesis reports on a study of the behaviour and properties of interfaces with an ultralow interf...
Measurements of thermodynamic interfacial tension sigma at a non-equilibrium surfactant adsorption h...
Proteins are mostly used to stabilize food emulsions; however, production of protein containing emul...
Membrane emulsification is a promising and relatively new technique for producing emulsions. The pur...
Using equations for the interfacial properties for a two-phase multicomponent system, we present a n...
Proteins are mostly used to stabilize food emulsions; however, production of protein containing emul...
The transient interfacial tension o has been measured by means of a temperature controlled pendent/s...
In this paper, we show that for aqueous phase-separated biopolymer mixtures (water-in-water emulsion...
Phase separation in aqueous biopolymer mixtures results in the formation of an interface, separating...
In this paper we show that interfaces in aqueous phase-separated biopolymer mixtures are permeable f...
A nonequilibrium thermodynamic model based on the interfacial transport phenomena (ITP) formalism wa...
The dynamic behavior of highly permeable interfaces in phase-separated biopolymer solutions, liposom...
Phase-separated biopolymer solutions, and aqueous dispersions of hydrogel beads, liposomes, polymers...
The fluctuations of highly permeable interfaces, encountered in phase-separated biopolymer solutions...
The pendant-drop method (with drop-shape analysis) and Langmuir trough are applied to investigate th...
This thesis reports on a study of the behaviour and properties of interfaces with an ultralow interf...
Measurements of thermodynamic interfacial tension sigma at a non-equilibrium surfactant adsorption h...
Proteins are mostly used to stabilize food emulsions; however, production of protein containing emul...
Membrane emulsification is a promising and relatively new technique for producing emulsions. The pur...
Using equations for the interfacial properties for a two-phase multicomponent system, we present a n...
Proteins are mostly used to stabilize food emulsions; however, production of protein containing emul...
The transient interfacial tension o has been measured by means of a temperature controlled pendent/s...