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Rehydrated powders, like milk and protein powders, are widely used in many food products. Food powder offers longer preservation and a lower carbon footprint (less water
carried/shipped). The final product’s quality and stability are highly related to the food powder’s complete rehydration and redispersion process.

Raw material optimization part 2 automated dispersant screening (TDNS_02)

Raw material optimization part 1 via dispersibility study (TDNS_01)

In-situ Drying Monitoring of Battery Slurries

Monitor and Compare Film Formation of Cosmetics Formulations

Innovative Solution to Optimize Paints, Inks, and Coatings Formulation

Powder Coatings – Optimization of the formulation and process

Innovative Solution to Optimize Adhesives Curing

Milk Coagulation Analysis. Optimize Ingredients and Process (RHMAS_AN_03)

Enhanced Oil Recovery and Optimization of Workflows (RHMAS_AN_16)

Melting properties of fresh cream. Influence of feeding on butter production (RHCRY_AN_13)

Characterization of the rehydration of milk powder and the stability of the rehydrated powder at different concentrations.(TS_STAB_30)

White Paper Agrochemicals Stability

Study of antifouling properties of polymeric membranes : Correlation between stability and enthalpy of mixing. (TS_STAB_51)

Applied to EOR and demulsification – selection of best additives ensuring optimum formulation (TS-STAB-65)

Precise Viscosity characterization of liquids for E-cigarettes.(FC_RHEO_16)

Determination of the gelation point of milk for yogurt, monitoring of the evolution of the pH during the process of yogurt making. (TS_STAB_33)

Determination of the stability of the water in oil emulsion in tofu when the amount of magnesium chloride is changed, analysis of phenomena observed in different zones.(TS_STAB_43)

Determination of the stability of a surfactant foam, Study of drainage of the foam, monitoring of coalescence of air bubbles. (TS_STAB_04)

Study of the effect of HLB on a pre-formulation of a double emulsion, formulation and optimization thanks to turbiscan Data, in collaboration with Ademtech. (TS_STAB_18)

High shear characterization of ceramic inks in collaboration with Color Esmalt (FC_RHEO_20)

dependence on temperature and hematocrit. Characterization of blood viscosity in physiologically relevant conditions tested over a wide shear range typical of circulatory system conditions. (FC_RHEO_21)

Measurement of direct mean particle size in concentrated dispersions using the Turbiscan SMLS technology. (TS_SIZE_02)

Monitoring of the effect of polymer on pigment dispersion stability with variation of polymer concentration: Sedimentation kinetics, Thickness of the clear layer, Kinetics of concentration change (%/d). (TS_STAB_35)

Effect of ingredient quality on cosmetic formulation: Stability comparison of Lotions with Jojoba Oil from different suppliers. (TS_STAB_11)

Effect of fat content and homogenization on milk creaming : The global stability (TSI), Thickness of creaming layer comparison. (TS_STAB_25)

Rapid comparison of the stability of tempered and non-tempered chocolate ganache using the turbiscan Stability index. (TS_STAB_29)

Dispersibility of pigments and coatings using the Turbiscan, Dispersion of TiO2 in water, effect of CTAB, talc with two different dispersant agents at different concentrations.(TS_SIZE_03)

Characterization of the migration behaviour and aggregation of multi-walled carbon nanotubes, MWCNT, in different solvents and using different surfactants.(TS_STAB_22)

Quantify and rank Dispersion Stability. Comprehensive note about the TSI and the calculation based on case study examples. TS_STAB_60

2-day measurement of the effect of raw materials in suncare products: rate of migration phenomena, peak thickness calculations. (TS_STAB_12)

Study of pea protein emulsifier performance compared to sodium caseinate reference in o/w emulsion at different concentrations, in collaboration with IMPROVE. (TS_STAB_39)

Characterization of the viscosity of different CMP slurries after dilution and filtration coupled with granulometry to determine particle size distribution (FC_RHEO_12)

Quantified kinetics of sediment packing, Quantifying destabilization with the TSI. (TS_STAB_58)

Analysis of gel formulations for HPC and Pharma applications. High shear analysis and fast formulation screening. FC_RHEO_13

Optimization of a surfactant mixture to formulate a direct emulsion, in collaboration with Ademtech. (TS_STAB_15)

A thorough description of the 4 measures done by Turbiscan is required to achieve high-quality formulation: From dispersibility, size, stability to redispersion. (TS_STAB_50)

Characterization of foam stability of food ingredients containing protein thanks to computation and comparison of kinetics of bubble coalescence and foam drainage. (TS_STAB_27)

Quick and easy way to determine intrinsic viscosity and molecular weight using viscosity measurements (FC_RHEO_09)

Identification of the best fragrance and optimization of dosage to provide the most stable perfumed formulation, in collaboration with Givaudan . (TS_STAB_41)

Study the effect of temperature on the clarification of the Wort in the Beer Making Process, determination of the sediment formation speed. (TS_STAB_26)

Characterization of parenteral emulsion stability with variation of electrolyte concentration: global stability, Creaming rate of the oil droplets, Migration rate calculations. (TS_STAB_38)

Determination of depletion flocculation by various techniques in comparison with the Turbiscan LAB, in collaboration with Ademtech. (TS_STAB_13)

(AN) How to predict Shelf life with the Turbiscan

The effect of solvent polarity on the aggregation and migration of platinum and platinum/ruthenium nanoparticles that are used in fuel cells. (TS_STAB_23)

Evaluation of fate and transport of NPs by providing quantified information of the NPs initial mean size, agglomeration state, sedimentation rate and delivered dose as a function of time. (TS_STAB_55)

Monitoring of protein denaturation (BSA): Temperature and histidine effects on the protein aggregation versus time, measuring protein size vs concentration after preparation. (TS_SIZE_04)

Method to measure the concentration profile during destabilization: example of concentration profile calculation for nano-silver ink. . (TS_STAB_45)

Description of S-MLS method for the evaluation of mean particle size in concentrated dispersions. Technical note. (TS_SIZE_06)

Study of oil in water emulsions with polymers using the Turbiscan , Correlation with Teece &al. results, Comparison with other methods. (TS_STAB_06)

Detergency properties of surfactants, comparison of natural surfactants, in collaboration with ARD. (TS_STAB_03)

Evaluation of fate and transport of NPs by providing quantified information of the NPs initial mean size, agglomeration state, sedimentation rate and delivered dose as a function of time. (TS_STAB_55)

Mean particle size measured for vesicles dispersed in HEC at different concentrations and with different viscosity values. (TS_SIZE_07)

Rheological analysis of cosmetic products using shear rates that correspond to real life conditions such as spraying, applying on skin, rubbing…FC_RHEO_04

Comparison and evaluation of 2 vegetal proteins efficiency for wine clarification: Sediment layer thickness, impact of the fining agent concentration, in collaboration with French Institute of wine research (INRA). (TS_STAB_44)

New method to quantify redispersion potential of aluminum salts in vaccines, comparison and correlation of SVR (Sedimentation Volume Ratio) method with new method: Sonset (Settling Onset Time). (TS_STAB_54)

Characterization of the preparation of a sponge cake with various parameters (whisking time, amount of water). (TS_STAB_31)

Analysis of ceramic inks over a wide range of shear rates, the benefits of fluidicam are highlighted with a comparison to a rotational rheometer (FC_RHEO_03)

Long term monitoring of physical stability of THc infused beverages , Volume fraction kinetics, Quantifying destabilization with the TSI. In collaboration with Tarukino, LLC, Seattle, USA (TS_STAB_61)

Study of polymer-assisted exfoliation for stability of graphene dispersions, early prediction of long term behaviour. (TS_STAB_49)

Determination of mean particle size of nanoparticles and TiO2 using the Turbiscan. Comparison with other techniques, effect of concentration. (TS_SIZE_01)

Monitoring of ultrafine bubble stability compared to ultrapure water and determination of their size and concentration, in collaboration with IDEC. (TS_STAB_46)

General note on how to quantify sedimentation with the Turbiscan Technology (TS_STAB_64)

Comprehensive note about what the TSI Scale represents. The stability criteria and correlation to visual observation. (TS_STAB_62)

Characterization of emulsion stability and measurement of oil droplet size, monitoring of migration rate of the droplets. (TS_STAB_10)

Characterization of BSA protein in water solutions at different concentrations over a wide range of shear rates, the critical concentration of the BSA was determined.FC_RHEO_01

LiFePO4 and Carbon Black dispersion stability comparison and evaluation as a function of pH. (TS_STAB_59)

Study of the stability of a ceramic ink, effect of serigraphic liquid on pigment stability, Migration profiles and sedimentation kinetics, Study of ink redispersibility (TS_STAB_36)

Comparison of stability of Micro-fibrillated Cellulose (MFC) suspensions with different sizes and concentrations. In collaboration with KTH. (TS_STAB_48)

A new method to enhance stability by determining the most appropriate solvent using the Hansen approach thanks to the TSI and the Turbiscan (TS_STAB_63).

Size and stability control during wet nanomilling using SMLS technology ,mean diameter and hydrodynamic diameter measurement as a function of milling time. (TS_SIZE_05)

Characterization of the viscosity of bio coblock polymers over a range of temperatures and shear rates. (FC_RHEO_06)

Measurement of a double emulsion breakdown with addition of surfactant excess to study the release of encapsulated active, in collaboration with Ademtech (TS_STAB_19)

Characterization of a slow breaking foam, measurement of macroscopic stability and bubbles size. (TS_STAB_20)

Characterizing multiple destabilizations simultaneously: sedimentation and flocculation kinetics monitoring, Quantifying destabilization with the TSI. (TS_STAB_57)

Stability of Pickering emulsions used in pharmaceutical field with an antifungal medication stabilized with biocompatible component (cyclodextrin).. (TS_STAB_53)

Characterization of fragrance stability in heavy duty liquid detergent and study of instability reason in liquid detergent formulation, in collaboration with Givaudan . (TS_STAB_42)

Study of ARD concentrated emulsions in comparison with commercial products using the Turbiscan, in collaboration with ARD. (TS_STAB_01)

Evaluation of new weighting agent to stabilize beverage emulsions, monitoring of Ring formation, Creaming kinetics.. (TS_STAB_40)

Study of the gelling of an emulsion through salt concertation and volume fraction of dispersed phase, in collaboration with Ademtech. (TS_STAB_16)

Determination of surfactant efficiency using the turbiscan stability index, TSI : analyzing influence of various parameters (type of surfactant, temperature, concentration). (TS_STAB_07)

Mapping the effect of an antibiotic’s type on injectable emulsion stability : destabilization kinetics. (TS_STAB_37)

Determination and mapping of solvent efficiency for dispersion stability of graphene oxide and derivatives using the Turbiscan stability index. (TS_STAB_47)

Study the various process of destabilization of whipped egg, Determination of the syneresis, Coalescence of air bubbles. (TS_STAB_32)

Fast viscosity measurements with low sample consumption. Comparison of injectable liposomes with as little as 1ml of sample needed.FC_RHEO_14

Assessing syringe ability of injectable formulations with microfluidic device – Precise viscosity for injection optimization (FC_RHEO_19)

Investigating the differences in shelf life and packing due to pigment nature: Packing kinetics monitoring, Quantifying destabilization with the TSI. (TS_STAB_56)

How to use the turbiscan stability index, TSI, to quantify the stability of formulations, viscosity influence on sedimentation. (TS_STAB_05)

Monitoring of the effect of polymer molecular weight on chemical mechanical polishing (CMP) slurries stability : Thickness layer after and clarification velocity (TS_STAB_21)

The note explains how to study creaming phenomena with the Turbiscan (TS-STAB-66)

Determination of the impact of the coalescing agent on the open time and film hardness

Wine viscosity measured with high precision in a short amount of time FC_RHEO_17

Effect of water hardness on agrochemical dispersions, Coalescence kinetics as a function of salt content in water; (TS_STAB_02)

Analysis of the viscosity of BSA protein solutions prepared in water or PBS, study of the impact of adding arginine and histidine. FC_RHEO_02

Characterization of PTFE coatings at high shear rates and over a range of temperatures to aid formulators. (FC_RHEO_11)

High shear microfluidic rheometer – Rheology optimization of ophthalmic eye drops. Mimicking real-life conditions such as blinking. FC_RHEO_15

Full characterization of rechargeable batteries. Precise analysis viscosity of electrolyte solutions: pure solvents and different mixtures of EMC:DMC:EC. (FC_RHEO_18)

Determination of the effect of changing the pigment in paint on film formation using aluminium annd iron oxide pigments

Determination of the open time and tackiness of paints containing different amounts of solvent with a comparison to a manual method

Characterization of the drying mechanism of different mascara formulations to improve final application properties

Determination of the impact of the substrate pre-coating on the drying times of polyurethane paints in the aeronautic industry

Determination of the impact of thixotrpic agent on lip gloss fluidity and drying time

Characterization of drying kinetics of dark colored inks with high absorption using the near infrared measuring head

Characterization of the drying mechanisms of two different foundation formulations, no transfer foundation and classic foundation

Determination of the effect of changing the drier type to comply REACH regulations on the drying times of paints

Characterization of the curing time for UV-curable inks

Characterization of the drying kinetics of resin based paints showing the correlation between the drying time and persoz hardness

use of the RheolaserCRYSTAL in temperature-dependent gelation of carrageenan and gelatin (RH_CRY_07)

A short note about how Rheolaser CRYSTAL helps study the thermal profile of fresh cream for butter fabrication ( RHCRY_13).

Control of bitumen Emulsion Cold-Mixes behavior under real conditions (RH_CRY_09)

Stability of lipsticks thanks to thermally accelerated aging tests. Study of Exudation of oil droplets on the surface, Crystal formation of waxy compounds on the surface (RH_CRY_04)

Characterization of the melting temperatures of different vegetable oil spreads with varying fat content (RH_CRY_05)

rapid screening for proteins, such as Bovine Serum Albumin (BSA, a model protein) dispersed in water and in phosphate buffer (RH_CRY_08)

Exploring microstructure by thermal profiling (RH_CRY_TN_01)

Quality control of raw materials thanks to thermal microrheology (RH_CRY_03)

Determination of the different crystal forms in chocolate throughout the production process to avoid phenomena such as fat blooming (RH_CRY_01)

Details of how rheolaser coating can be used to characterize the drying mechanism of waterborne paints

High precision determination of gel point by Time-Cure Superposition (RH_MAS_TN_02)

Comparison of Viscosities measured with Rheolaser Master and rheometer for xanthan and PEG dispersions (RH_MAS_TN_01)

Characterizing ointments, Heating ramp analysis, Heating-cooling cycles analysis to evaluate thermal stability. (RHCRY_06)

Stability measurements of highly concentrated and highly stable O/W emulsions using Rheolaser Crystal (RHCRY_12)

Determination of the different crystal forms and thus fat blooming in chocolate after different storage times (RH_CRY_02)

Determination of the gel point of yogurts depending on their protein content and milk quality (RH_MAS_13)

Study of Shear-thinning properties of corrosive materials, Determination of the minimal concentration of hazardous cross-linkers (RH_MAS_14)

Setting & mechanical properties of the cement-polymer composite, Quantitative comparison of cement/polymer mixtures (RH_MAS_12)

Accurate monitoring of the gelling temperature of carrageenan dispersions (RH_MAS_15)

Determination of Viscoelastic properties of Xanthan, HPMC, HEC, Carrageenan, Agar at different concentrations or temperatures.(RH_MAS_05)

Biopolymers: tablet manufacturing with hydroxypropyl methylcellulose (RH_MAS_10)

Biopolymers: synergy between carrageenan and locust bean gum. Viscoelastic properties and gelation temperature (RH_MAS_08)

Biopolymers: influence of salt concentration & type on gel strength and elasticity (RH_MAS_07)

Biopolymers: suitability for low-??fat products, Guar gum addition effect, Matrix for other Polysaccharides (RH_MAS_09)

Study of gelling of yogurt in real time Gelling of the 2 yogurts, study of different phases of gelation

Wax and fatty compounds: various applications about crystallization. Example of Conventional butter with high saturated fatty acid content and Easy spreading butter with increased unsaturated fatty acid content. (RH_MAS_04)

Sol-Gel formulations Optimization and screening of innovative materials (RH_MAS_01)

Pot-ot-life determination of epoxy resin paints in disposable measurement cells (RH_MAS_11)

study of milk under real conditions (T, rennet addition, etc.) for gel formation and determination of gel time and gel properties (RH_MAS_03).

Yogurt sensorial properties right after preparation – Correlation between viscoelastic analysis and panel tests. (RH_MAS_02)

Determination of the optimal gelling agent concentration, gel point, strength (RH_MAS_06)

Why Microrheology is more adapted to monitor stability of weak emulsion-gels compared to mechanical rheology

Pigments and Fillers (Part 1) – Fast and effective raw material screening

Emulsion Optimization Surfactant Concentration Screening (TDNS_06)

Small volume-direct emulsification screening – fast method for pre-process optimizations

Emulsification – Online optimization of the formulation process

Pigment and Fillers (Part 2) – Automated dispersant efficiency screening

Metalworking fluids stability analysis application overview and examples

Measuring resuspending properties – another route against sedimentation

Metalworking stability analysis examples

Characterizing Beer stability with the Turbiscan – Haziness, foam and process optimization –

Effect of an Antibiotic on the Stability of an Injectable Emulsion

Publication review of recent research about green formulations stability studies.

A new method to estimate the reconstitution of food powders in liquids : calculation of wettability, sinkability, dissolution. Quantification of final dispersion quality. (TS_STAB_28)

Comparison of different demulsfiers for crude oil on the volume of water produced, separation kinetics, the clarity of water produced and the quality of oil/water interface, in conjunction with Croda Geo Technologies. (TS_STAB_34)

Accurate determination of low viscosity solutions using Fluidicam Rheo, results are compared with a rotational rheometer (FC_RHEO_05)

Different ink formulations are characterized over a high shear rate range and different temperatures.(FC_RHEO_08)

Stability of chocolate milk containing different stabilizers, identification of present destabilization phenomena, formulation ranking using the TSI. (TS_STAB_24)