Study of yoghurt formation INTRODUCTION A yoghurt is made by

EFFECT OF TEMPERING ON THE STABILITY OF CHOCOLATE GANACHE INTRODUCTION

STABILITY OF PLATINUM NANOPARTICLES IN FUEL CELLS Effect of solvent

DISPERSIBILITY OF MULTIWALLED CARBON NANOTUBES INTRODUCTION Carbon nanotubes have attracted

HLB EFFECT ON DOUBLE EMULSION (DONE IN COLLABORATION WITH ADEMTECH)

CHARACTERIZATION OF AN EMULSION (STABILITY AND SIZE) INTRODUCTION Emulsions are

STATIC MULTIPLE LIGHT SCATTERING TO PREDICT LONTERM STABILITY OF EMULSIONS

STATIC MULTIPLE LIGHT SCATTERING TO PREDICT LONG TERM STABILITY OF

Size and stability control during wet nanomilling using SMLS technology

TOC-IRMS – An Established Technique The requirement for more robust,