Showing 1 - 20 results of 20 for search 'Bertsch, Pascal; id_orcid0000-0002-9188-2912', query time: 0.06s Refine Results
  1. 1
    Rheology of Swiss cheese fondue
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  2. 2
    Rheology of Swiss Cheese Fondue
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  3. 3
    Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams
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  4. 4
    Adsorption, Structure, and Rheology of Cellulose Nanocrystals at the Air-Water Interface
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  5. 5
    Adsorption of charged anisotropic nanoparticles at oil–water interfaces
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  6. 6
    Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase
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  7. 7
    Transient measurement and structure analysis of protein-polysaccharide multilayers at fluid interfaces
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  8. 8
    Surfactant Adsorption to Different Fluid Interfaces
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  9. 9
    Complex fluids in animal survival strategies
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  10. 10
    Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization
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  11. 11
    Transient in situ measurement of kombucha biofilm growth and mechanical properties
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  12. 12
    Adsorption kinetics and foaming properties of soluble microalgae fractions at the air/water interface
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  13. 13
    Coupling of long-wavelength density fluctuations to orientations in cellulose nanocrystal suspensions under external fields
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  14. 14
    Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency
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  15. 15
    Controlling lipid crystallization across multiple length scales by directed shear flow
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  16. 16
    A Rat Model of Human Lipid Emulsion Digestion
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  17. 17
    Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense
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  18. 18
    Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response
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  19. 19
    Determination of the Effective Viscosity of Non-newtonian Fluids Flowing Through Porous Media
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  20. 20
    Self-Assembly and Aggregation of Nanocelluloses into Functional 3D Soft Materials and at 2D Fluid Interfaces
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    Thesis and Dissertations
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