Ryerson University

About: Ryerson University is a education organization based out in Toronto, Ontario, Canada. It is known for research contribution in the topics: Population & Poison control. The organization has 7671 authors who have published 20164 publications receiving 394976 citations. The organization is also known as: Ryerson Polytechnical Institute & Ryerson Institute of Technology.

Review of speckle and phase variance optical coherence tomography to visualize microvascular networks.

Abstract: High-resolution mapping of microvasculature has been applied to diverse body systems, including the retinal and choroidal vasculature, cardiac vasculature, the central nervous system, and various tumor models. Many imaging techniques have been developed to address specific research questions, and each has its own merits and drawbacks. Understanding, optimization, and proper implementation of these imaging techniques can significantly improve the data obtained along the spectrum of unique research projects to obtain diagnostic clinical information. We describe the recently developed algorithms and applications of two general classes of microvascular imaging techniques: speckle-variance and phase-variance optical coherence tomography (OCT). We compare and contrast their performance with Doppler OCT and optical microangiography. In addition, we highlight ongoing work in the development of variance-based techniques to further refine the characterization of microvascular networks.

Second‐law analysis: approaches and implications

Abstract: A comparison is presented of the main approaches to second-law analysis (SLA) reported in the literature. Five SLAs are considered: exergy, physical-exergy, exergy-consumption, negentropy and entropy analyses. The application of the SLAs is illustrated through an example. In addition, several significant implications of SLA are examined in the fields of environmental impact and economics. The presentation herein of the approaches to and implications of SLA is expected to enhance understanding of SLA and improve its usefulness. Copyright © 1999 John Wiley & Sons, Ltd.

Fat crystals and water-in-oil emulsion stability

Abstract: Products such as cosmetics, pharmaceuticals, and crude oil often exist as water-in-oil (W/O) emulsions during their processing or in final form. In many cases, their dispersed aqueous phase is encased in a crystal network and/or by interfacially-adsorbed (‘Pickering’) particles [paraffins, triacylglycerols, polymers, etc.] that promote emulsion kinetic stability by hindering droplet–droplet contact, coalescence and macroscopic phase separation. In processed foods, important questions remain regarding whether a continuous phase fat crystal network or Pickering crystal provides better stabilization. This review explores the following factors related to crystal-stabilized W/O emulsions: i) the key properties dictating fat crystal spatial distribution (at the interface or in the continuous phase); ii) how temperature and freeze–thaw emulsion destabilization are intimately linked with fat crystal spatial distribution, and; iii) why oil-soluble surfactant interactions with the continuous oil phase influence fat crystal wettability and emulsifier efficacy. It is shown that these parameters strongly govern W/O emulsion formation and stability.