资料摘要
资料下载Emulsions are unstable colloidal systems that undergo many destabilisation phenomena (coalescence, flocculation, creaming, etc.) that can be due to various causes (lack of surfactant to cover the interface, attractive forces, etc.). Therefore, it is very important for the formulator to know the origins of these processes in order to be able to overcome them to get a stable product.
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如何实现对低粘度流体进行高精度测量
简介：Analyzing highly liquid products such as vaccines or water-based formulations is a delicate matter as traditional techniques are insensitive to low viscosities. Fluidicam technology allows for fast and precise measurements even for low viscosity products with minimal sample volume.
多重光散射仪在药物制剂中的应用
简介：The world of drug delivery is getting every day more efficient with new product forms, which are directly targeting the deficient organs. Colloidal systems such as emulsions (simple or multiple) or nanoparticle suspensions are now widely used as drug carriers or nutritional solutions in this respect. These new product forms allow better targeting and assimilation for the patient, and give rise to new solutions for drug designers. However, the stability of these inherently unstable colloidal systems makes them complex to formulate and study.
多重光散射仪在石油领域中的应用
简介：Asphaltenes are causing major problems in the extraction process of crude oil as they can lead to fouling & clogging in pipes or even in the entire well when they aggregate. Moreover asphaltenes play the role of natural emulsifier which stabilises water-in-oil emulsions formed during production of crude oil. Asphaltenes also have an impact on the refinery efficiency and the fuel oil quality. To overcome these technical issues, chemical additives are used. It is therefore important to have a technique that can identify the most suitable additive, but also to measure accurately the stability of oil or emulsions
多重光散射仪在食品/化妆品领域中的应用
简介：介绍多重光散射仪/稳定性分析仪在食品化妆品行业中的应用概况，该仪器适用于研发、质量控制、工艺优化等阶段，可用于分析所有液态分散体系的物理不稳定现象。
Gelling of an emulsion
简介：Gelling can be obtained through two main mechanisms: creation of a network due to a reticulation of polymers (it is the case for gelatin) or aggregation of particles (it is the case in yogurt). In the cosmetics industry it is commonly used to get various textures.
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