To investigate the effects of the material properties of the continuous and disperse phases, as well effects of additives on the rheological properties of capillary nanosuspensions. To develop stimuli-responsive capillary nanosuspensions for applications in food and personal care formulations.
– Experimental data for the rheological properties of capillary nanosuspensions of various formulations;
– experimental data on the influence of the processing and order of addition on the rheological properties;
– experimental data on influence of external stimuli (pH, temperature, salinity) on rheology