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Although a well-defined electrokinetic phenomenon, the primary electroviscous effect in dilute colloidal suspensions is still an unsolved problem. Most of the experimental tests of the different theories that we have studied have shown a lack of agreement. We have developed, during the last...
Solid-supported thin liquid films of lipids, contacting an electrolyte phase, turned out to be a dependable system in the field of bosensors. The investigations of these objects during the past decade reveal some of their intriguing features enabling the application in constructions of receptor...
Proteins and low-molecular-weight (LMW) surfactants are used in the food industry as emulsifying (and foaming) ingredients and as stabilizers. These attributes are related to their ability to adsorb at fluid–fluid (and gas–fluid) interfaces lowering the interfacial (and surface) tension of...
It has been experimentally illustrated that it is possible to form an n -phase thermodynamic system where n ≥2 and has a value which is limited by the properties of the system. For example, to attain limited chemical reversibility of a mineral matrix such as vermiculite using specific butyl...
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