Keywords: رئولوژی امولسیون; Highly concentrated emulsions; Emulsion explosives; Microstructure; Confocal microscopy; Emulsion rheology;
مقالات ISI رئولوژی امولسیون (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: رئولوژی امولسیون; Membrane emulsification; Stirred cell; Eco-friendly emulsions; Green solvents; Agrochemicals; Emulsion rheology
Hydrophobically modified dextrans as stabilizers for O/W highly concentrated emulsions. Comparison with commercial non-ionic polymeric stabilizers
Keywords: رئولوژی امولسیون; Non-ionic polymeric stabilizer; Highly concentrated emulsion; Emulsion rheology; Long-term stability;
Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach
Keywords: رئولوژی امولسیون; Milk protein; Heat treatment; Microstructure; Flocculation; Emulsion stability; Emulsion rheology;
Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
Keywords: رئولوژی امولسیون; Flaxseed protein; Flaxseed mucilage; Oil-phase volume fraction; Droplet size; Emulsion rheology; Creaming behavior
Stability of alcoholic emulsions containing different caseinates as a function of temperature and storage time
Keywords: رئولوژی امولسیون; Alcohol; Caseinate; Flocculation; Emulsion rheology; Particle size distribution; Cream liqueur;
Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum
Keywords: رئولوژی امولسیون; WPI concentration; Oil-phase volume fraction; Xanthan gum; WPI bridging; Depletion flocculation; Droplet size; Surface charge; Creaming stability; Lipid oxidation; Emulsion rheology
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
Keywords: رئولوژی امولسیون; Soybean protein isolate; Temperature/high-pressure treatment; Emulsifying properties; Emulsion rheology
Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture
Keywords: رئولوژی امولسیون; Salad dressings; Emulsion rheology; Creaming stability; Maillard-type glyco-conjugate; Soy protein isolate; Dextran;
Effect of high-pressure treatment on emulsifying properties of soybean proteins
Keywords: رئولوژی امولسیون; Soybean protein isolates; High-pressure treatment; Emulsifying properties; Emulsion rheology;
Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy
Keywords: رئولوژی امولسیون; Calcium ions; Caseinate; Diffusing wave spectroscopy; Emulsion rheology; Gelation; Relaxation time;
Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum
Keywords: رئولوژی امولسیون; Confocal scanning laser microscopy; Image analysis; Phase separation; Depletion flocculation; Sodium caseinate; Xanthan gum; Emulsion rheology;