DSC Characterization of Crystalline Structure in Foods and Pharmaceuticals: Apparent Melting (Part 2 of 3)

DSC Characterization of Crystalline Structure in Foods and Pharmaceuticals: Apparent Melting Part 2 Overview This webinar on “Apparent Melting” is part two of a three-part series on use of Differential Scanning Calorimetry to characterize crystalline structure of foods and pharmaceuticals. Although apparent melting looks like true/thermodynamic melting and causes a loss of crystalline structure,…

Interfacial Rheology: Fundamental Overview and Applications

Interfacial Rheology: Fundamental Overview and Applications Overview Interfacial rheology dominates the behavior of many complex fluid systems. Whether the system is characterized by a fluid-fluid interface or fluid-air interface, these characteristics influence the behavior of biological systems, oil recovery, personal care products, food and more. Learn the basic forces that drive interfacial dynamics and…