Publications by authors named "R M H Besseling"

We demonstrate wavenumber-dependent DLS-OCT measurements of collective and self-diffusion coefficients in concentrated silica suspensions across a broad q-range, utilizing a custom home-built OCT system. Depending on the sample polydispersity, either the collective or self-diffusion is measured. The measured collective-diffusion coefficient shows excellent agreement with hard-sphere theory and serves as an effective tool for accurately determining particle sizes.

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Propofol is the preferred anaesthetic for induction and maintenance of sedation in critically ill mechanically ventilated COVID-19 patients. However, during the outbreak of the COVID-19 pandemic, regular supply chains could not keep up with the sudden increase in global demand, causing drug shortages. Propofol is formulated as an oil-in-water emulsion which is administered intravenously.

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Continuous flow manufacturing (CFM) has shown remarkable advantages in the industrial-scale production of drug-loaded nanomedicines, including mRNA-based COVID-19 vaccines. Thus far, CFM research in nanomedicine has mainly focused on the initial particle formation step, while post-formation production steps are hardly ever integrated. The opportunity to implement in-line quality control of critical quality attributes merits closer investigation.

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Background: Repetitive transcranial magnetic stimulation (rTMS) is an established treatment for major depressive disorder (MDD), but its clinical efficacy remains rather modest. One reason for this could be that the propagation of rTMS effects via structural connections from the stimulated area to deeper brain structures (such as the cingulate cortices) is suboptimal.

Methods: We investigated whether structural connectivity — derived from diffusion MRI data — could serve as a biomarker to predict treatment response.

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Article Synopsis
  • Mixing certain powders with liquids to make strong mixtures is important in factories.
  • Researchers looked at how mixing chocolate works by using special techniques to make it smoother and easier to flow.
  • They found that using energy and adding special helpers (surfactants) in steps helps the chocolate mixture hold more solid content without getting stuck.
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