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Projects - prof.dr.ir. CGPH (Karin) Schroen
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Exploration of electrochemically stimulated separation technologies
Exploration of electrochemically stimulated separation technologies - WUR Project Exploration of electrochemically stimulated separation technologies... -
Understanding filtration processes using microfluidic membranes
Understanding filtration processes using microfluidic membranes - WUR Project Understanding filtration processes using microfluidic membranes Within... -
Physical stability of food emulsions
Physical stability of food emulsions - WUR Project Physical stability of food emulsions Design of food emulsions, such as pesto, seems very... -
The Perfect Package - Nanoparticles to improve bioplastics
The Perfect Package - Nanoparticles to improve bioplastics - WUR Project The Perfect Package - Nanoparticles to improve bioplastics Plastic is the... -
The role of images in techno-societal controversies (Efrat Gommeh)
The role of images in techno-societal controversies (Efrat Gommeh) - WUR Project The role of images in techno-societal controversies (Efrat Gommeh)... -
Emulsification using spontaneous droplet formation devices (EDGE)
Emulsification using spontaneous droplet formation devices (EDGE) - WUR Project Emulsification using spontaneous droplet formation devices (EDGE) An... -
Controlled cake layer formation using shear induced diffusion as a method for particle separation
Controlled cake layer formation using shear induced diffusion as a method for particle separation - WUR Project Controlled cake layer formation using... -
Premix emulsification systems
Premix emulsification systems - WUR Project Premix emulsification systems New methods for emulsification using microstructured systems like,... -
Enzyme catalysed modification of membranes
Enzyme catalysed modification of membranes - WUR Project Enzyme catalysed modification of membranes Flexible modification of polyethersulfone... -
Electrostatic coating of foods
Electrostatic coating of foods - WUR Project Electrostatic coating of foods Food quality and shelf-life is strongly affected by coating of foods. It...