Gelation e.g. milk fermentation, swelling of starch Enzymatic Reactions e.g. hydrolysis of maltoheptaose by α-amylase or Maltodextrin by α-amylase Conformational Transitions e.g. thermal transitions in aqueous carrageenan solution Micelle Analysis e.g. critical micelle concentration | Crystallisation e.g. crystallisation in palm oil Concentration Analysis e.g. concentration of water in oil, concentration of sugar in water Emulsion Stability e.g. analysis of micro-emulsions Aggregation e.g. coagulation in calcium fortified milk, aggregation in proteins induced by thermal denaturation |
