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Micro-emulsion (cream cheese)
Systems of practical relevance to the food industry are often hard to investigate non-invasively. This is caused by the fact that most food…
Colloidal phase diagram
Suspensions of hard-sphere colloids are characterised in three phases . The sample consists of sterically stabilised silica spheres with a…
Milk aggregation
The main components of milk are caseine micelles that are polydisperse protein particles of up to several hundred nm in size. This can be…
Positron annihilation
The positron facilities The Variable Energy Positron beam facility ( VEP ): a mono-energetic, magnetically guided positron beam (10^5…
The POSH intense keV Positron Beam
In 2000, the intense variable energy keV positron beam POSH was completed. Its intensity of 4 x 10^8 positrons/s made it the most intense…
The Variable Energy Positron Beam
From 1984 to 1988 the VEP Facility was designed and constructed to deliver a positron beam of user variable energy. In 1988 the facility was…
N.A. (Nicole) Dambruin
M. (Murat) Sahin
- M.Sahin@tudelft.nl
- 23.KG 00.060