Micelle Analysis e.g. critical micelle concentration Emulsion Stability e.g. analysis of micro-emulsions Crystallisation e.g. crystallisation of lysozyme Conformational Transitions e.g. thermal transitions Concentration Analysis e.g. concentration water in oil | Aggregation e.g. destabilisation of dispersions, aggregation in proteins induced by thermal denaturation Enzymatic Reactions e.g. monitoring of immunochemical reactions, enzyme activity, enzyme hydrolysis Gelation e.g. aggregation and gel formation in acidified whey protein solutions Ligand Binding e.g. antibody binding |
