Sökning: "Shear thinning"
Visar resultat 1 - 5 av 17 uppsatser innehållade orden Shear thinning.
1. Developing a protocol for 3D-printable bioink from decellularised porcine tissue
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : T-cell administration via a scaffold is a promising tool for treatment of inoperable solid tumours. Traditional scaffold materials lack the complexity of the extracellular matrix (ECM) that cells normally grow in. An alternative is to instead use decellularised ECM (dECM) from biological tissue to create the scaffold. LÄS MER
2. Kaolin-based coating colors with different rheological and water retention properties : Runnability on a lab-and pilot scale
Master-uppsats, Karlstads universitet/Institutionen för ingenjörs- och kemivetenskaper (from 2013)Sammanfattning : Food packaging plays a crucial role in protecting and storing food to keep the products fresh and reduce waste. There is a need to increase the number of paper packages in the food industry to meet the growing demand. LÄS MER
3. Decellularized ECM derived collagen bioinks
Uppsats för yrkesexamina på avancerad nivå, Uppsala universitet/Institutionen för cell- och molekylärbiologiSammanfattning : 3D bioprinting allows for the manufacturing of tissue-like structures that could be used for culturing and studying cells in a microenvironment representative of the cell’s natural environment. In recent years, hydrogel bioinks from different biomaterials have been in development and utilized in tissue engineering applications. LÄS MER
4. Real time estimations of kLa and viscosity in a fermentation pilot plant
Master-uppsats, Lunds universitet/Kemiteknik (CI)Sammanfattning : Fermentation is a process that utilizes live microorganisms to produce different biological products such as enzymes. The oxygen mass transfer rate is often the limiting factor in aerobic fermentations and thereby an important process parameter. LÄS MER
5. Rheological characterization of typical food products
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The projects main goal is to increase the knowledge about food rheology at Tetra Pak and towards its’ customers. Rheology is something that affects us everyday whether we think about it or not. To the texture of the food we eat to the process design and the choice of process equipment. LÄS MER