Keywords: دوز امولسیون; Oil blends; Double emulsions; Nanoemulsion; Gallic acid; Quercetin;
مقالات ISI دوز امولسیون (ترجمه نشده)
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Keywords: دوز امولسیون; Double emulsions; Gelation; Controlled release; in vitro digestion;
Keywords: دوز امولسیون; Droplet microfluidics; Artificial cells; Lipid droplets; Double emulsions; Rapid prototyping; Scalable manufacturing;
Keywords: دوز امولسیون; Droplet microfluidics; Double emulsions; Cell encapsulation;
Keywords: دوز امولسیون; Self double emulsifying drug delivery system; Atenolol; Double emulsions; Response surface methodology; Transmission electron microscopy; Solidification;
Keywords: دوز امولسیون; Liquid-liquid dispersions; Coalescence; Electrocoalescence; Double emulsions; Electrohydrodynamics; Electroviscoelasticity; Memristor; Memristive system; Marangoni instabilities;
Keywords: دوز امولسیون; Microfluidics; Double emulsions; Polymersomes; Weber number; Capillary;
Keywords: دوز امولسیون; Microfluidic devices; Stereolithography; Double emulsions; Monodispersity
Generation of Water-In-Oil-In-Water (W/O/W) Double Emulsions by Microfluidics
Keywords: دوز امولسیون; Microdroplet; Double emulsions; Cow-flowing; Numerical simulation;
Effect of outer water phase composition on oil droplet size and yield of (w1/o/w2) double emulsions
Keywords: دوز امولسیون; Double emulsions; Emulsifiers; Hydrocolloids; Polysaccharides; Yield; Encapsulation efficiency; Complex food systems;
Microencapsulation of insulin and its release using w/o/w double emulsion method
Keywords: دوز امولسیون; Insulin; Encapsulation; Double emulsions; Morphology; Release profile;
Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides
Keywords: دوز امولسیون; Double emulsions; Fat-crystallizers; Mono- and di-acyl glycerides; Liquid crystals; Pickering effect; Physical properties;
Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate
Keywords: دوز امولسیون; Double emulsions; Bacterial cellulose (BC); Whey protein isolate (WPI); Polyglycerol polyricinoleate (PGPR); Stability;
The garlic (A. sativum L.) extracts food grade W1/O/W2 emulsions prepared by homogenization and stirred cell membrane emulsification
Keywords: دوز امولسیون; Water garlic extract; Ethanol garlic extract; Pumpkin seed oil; Double emulsions; Membrane emulsification; Encapsulation efficiency;
Fatty acid composition in double and multilayered microcapsules of Ï-3 as affected by storage conditions and type of emulsions
Keywords: دوز امولسیون; Multilayer emulsions; Double emulsions; Spray-dried microcapsules; Ï-3 fatty acids; Storage;
Spatial wettability patterning of glass microchips for water-in-oil-in-water (W/O/W) double emulsion preparation
Keywords: دوز امولسیون; Double emulsions; Wettability patterning; Hydrophilic; Hydrophobic; Glass microchips;
Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: Effect of interfacial composition
Keywords: دوز امولسیون; Membrane emulsification; Spray drying; Double emulsions; Multi-layer emulsions; Procyanidins;
An easily assembled double T-shape microfluidic devices for the preparation of submillimeter-sized polyacronitrile (PAN) microbubbles and polystyrene (PS) double emulsions
Keywords: دوز امولسیون; Microfluidic devices; Double emulsions; Microbubbles; Solidification; Hollow microsphere;
An easily assembled double T-shape for the preparation of submillimeter-sized hollow polyacrylonitrile (PAN) microcapsules for inertial confinement fusion (ICF) project
Keywords: دوز امولسیون; Hollow microcapsules; Polyacrylonitrile; T-junction; Double emulsions; Micro-fluidic;
A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification
Keywords: دوز امولسیون; Membrane emulsification; Whey protein; Shirasu porous glass; Multi-layer emulsions; Double emulsions
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
Keywords: دوز امولسیون; Double emulsions; OSA modified quinoa starch granules; Freeze-drying; Pickering emulsions; Powders; Encapsulation;
Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions
Keywords: دوز امولسیون; Double emulsions; L. plantarum viability; Oaxaca cheese manufacture; Aguamiel; Sweet whey;
Impact of electrolytes on double emulsion systems (W/O/W) stabilized by an amphiphilic block copolymer
Keywords: دوز امولسیون; Double emulsions; Electrolytes; Block copolymer; Electrostatic interaction; Stability;
Macro- vs. micromolecular stabilisation of W/O/W-emulsions
Keywords: دوز امولسیون; Double emulsions; Gelatin; Macromolecular stabilisation; PGPR; Polysorbate 80; Water-in-Oil-in-Water emulsions
Osmotically driven gelation in double emulsions
Keywords: دوز امولسیون; Double emulsions; Osmotic pressure; Swelling; Coalescence; Gelling
Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol
Keywords: دوز امولسیون; trans-Resveratrol; Encapsulation; Double emulsions; RP-HPLC; Stability;
Flow cytometry-based ultra-high-throughput screening assay for cellulase activity
Keywords: دوز امولسیون; Cellulase; Fluorescence assay; Hexose oxidase; Vanadium bromoperoxidase; ViPer; FACS; Double emulsions
Micron-sized antibubbles with tunable stability
Keywords: دوز امولسیون; Antibubbles; Inverse bubbles; Pickering stabilization; Encapsulation; Double emulsions; Controlled release
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
Keywords: دوز امولسیون; Double emulsions; Starch granule; Encapsulation; Pickering emulsions
Evaporative destabilization of double emulsions for effective triggering of release
Keywords: دوز امولسیون; Double emulsions; Formulation; Emulsion evaporation; Macromolecular drug delivery; Controlled release
Microfluidic preparation and self diffusion PFG-NMR analysis of monodisperse water-in-oil-in-water double emulsions
Keywords: دوز امولسیون; Microfluidics; Double emulsions; Water-in-oil-in-water; NMR; Pulsed field gradient; Self-diffusion
Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer-protein blends
Keywords: دوز امولسیون; Double emulsions; Chia essential oil; Ascorbic acid; Nutraceutical system; Biopolymers blends; Rheological properties;
Cationic liposomes in double emulsions for controlled release
Keywords: دوز امولسیون; Double emulsions; Cationic liposomes; Double encapsulation; Controlled release; Lipid;
High performance controlled reactors from micellar assemblies of aromatic amino acid amphiphiles for nanoparticle synthesis
Keywords: دوز امولسیون; Surfactants; Micelles; Conformation; Double emulsions; Emulsion polymerization; Controlled reaction; Narrow polydispersity index;
W/O/W emulsions with high internal droplet volume fraction
Keywords: دوز امولسیون; Double emulsions; Osmotic pressure; Swelling; Diffusion; Coalescence
Modeling selected emulsions and double emulsions as memristive systems
Keywords: دوز امولسیون; Electrohydrodynamics; Electroviscoelasticity; Nanorheology; Liquid/liquid interfaces; Finely dispersed systems; Emulsions; Double emulsions; Electrified interfaces; Memory storage processes; Memristive systems;
Destabilization mechanisms in a triple emulsion with Janus drops
Keywords: دوز امولسیون; Janus emulsions; Triple emulsions; Double emulsions; Silicone emulsions; Vegetable oil emulsions;
Self-double-emulsifying drug delivery system (SDEDDS): A new way for oral delivery of drugs with high solubility and low permeability
Keywords: دوز امولسیون; Self-double-emulsifying drug delivery system (SDEDDS); Pidotimod; Double emulsions; Oral bioavailability
Designing W1/O/W2 double emulsions stabilized by protein–polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties
Keywords: دوز امولسیون; Double emulsions; Protein–polysaccharide complexes; Edible films; Rheological and mechanical properties; Water vapour permeability
Rheology of simple and multiple emulsions
Keywords: دوز امولسیون; Emulsions; Rheology; Multiple emulsions; Double emulsions; Viscoelasticity
When emulsification meets self-assembly: The role of emulsification in directing block copolymer assembly
Keywords: دوز امولسیون; AFM; atomic force microscopy; CTAB; cetyl trimethylammonium bromide; DCM; dichloromethane; D/L0; confinement dimension (Particle Diameter/Periodicity); DN; decahydronaphthalene; FITC-Dextran; fluorescein isothiocyanate-dextran; MPEG-b-PLA; methoxypolyethy
Environmentally friendly pesticides: Essential oil-based w/o/w multiple emulsions for anti-fungal formulations
Keywords: دوز امولسیون; Environment; Safety; Essential oils; Double emulsions; Formulation
Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability
Keywords: دوز امولسیون; Protein–polysaccharide conjugates; Sodium caseinate; Maltodextrin; Double emulsions; Encapsulation properties
Carbon dioxide/water, water/carbon dioxide emulsions and double emulsions stabilized with a nonionic biocompatible surfactant
Keywords: دوز امولسیون; Supercritical fluids; Emulsions; Tween 80; Nonionic surfactant; CO2-in-water; Water-in-CO2; Double emulsions;
Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate
Keywords: دوز امولسیون; Double emulsions; Multiple emulsions; Release; Sodium ascorbate; Modified pectin; Soluble complex
Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)
Keywords: دوز امولسیون; Multiple emulsions; Double emulsions; PGPR; SUPER GUM™; Sodium caseinate
Equilibrium and non-equilibrium structures in complex food systems
Keywords: دوز امولسیون; Emulsions; Double emulsions; High internal phase emulsions (HIPE); Protein networks; Gels; Interfaces; Liquid crystals; Mesophases; Self-assembly
A new approach to the phenomena at the interfaces of finely dispersed systems
Keywords: دوز امولسیون; Electroviscoelasticity; Electron transfer phenomena; Electrified liquid/liquid interfaces; Fractional-order model; Finely dispersed systems; Numerical evaluation; Predictor–corrector method; Asymptotic expansion; Emulsions; Double emulsions
Electroviscoelasticity of liquid/liquid interfaces: fractional-order model
Keywords: دوز امولسیون; Electroviscoelasticity; Fractional-order model; Deformable interfaces; Finely dispersed systems; Emulsions; Double emulsions;
Preparation of double emulsions by membrane emulsification-a review
Keywords: دوز امولسیون; Double emulsions; Membrane emulsification; W/O/W emulsions; Encapsulation; SPG membranes; CR-310; tetraglycerin-condensed ricinoleic acid ester; E/O/W; ethanol-in-oil-in-water; HCC; hepatocellular carcinoma; HLB; hydrophilic-lipophilic balance; IPSO; io