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Modelling of Multicomponent Diffusion and Swelling in Protein Gels
(University of Canterbury. Chemical and Process Engineering, 2011)
Some protein gels are products of the dairy industry and some are used as pH-sensitive gels for the controlled delivery of biologically active substances. To understand the dynamics of drug delivery it is very important ...
The Application of Generalised Maxwell-Stefan Equations to Protein Gels
(University of Canterbury. Chemical and Process Engineering, 2007)
The removal of milk fouling deposits often requires the diffusion of electrolyte solutions such as sodium hydroxide through a gel. Very often more than one single anion and one single cation are involved and thus the ...