Keywords: امولسیون ها; Micro-explosion; Child-droplets; Emulsified fuel; Emulsions
مقالات ISI امولسیون ها (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: امولسیون ها; Foams; Emulsions; Rheology; Yielding; Wall slip; Shear-banding;
Keywords: امولسیون ها; Microparticulated whey protein; Starch; Locust bean gum; Emulsions; Low fat; Viscosity;
Keywords: امولسیون ها; Membrane emulsification; Emulsions; Patents; Process Development; Formulation
Keywords: امولسیون ها; Drop by drop manufacture; Membrane emulsification; Microfluidic emulsification; Emulsions; Microcapsules
Keywords: امولسیون ها; Arctic oil spills; Sea ice; Emulsions; SAR; Polarimetry; Mixture modeling;
Keywords: امولسیون ها; Adjuvants; Alum; Emulsions; Liposomes; PLG; TLR;
Keywords: امولسیون ها; Beverages; Soft drinks; Nutraceuticals; Flavors; Emulsions; Nanoemulsions;
Keywords: امولسیون ها; Emulsions; Alcohol; Cream liqueurs; Phase diagram; Depletion flocculation;
Keywords: امولسیون ها; Whey protein isolate; WPI; Chitosan; Emulsions; Aggregation; Stability; Rheology; Electrostatics;
Keywords: امولسیون ها; Okra; Pectins; Emulsions; Rheology; Ostwald ripening; Microscopy;
Keywords: امولسیون ها; Emulsions; Oil bodies; Maize germ; Oxidative stability; Creaming stability; Green tea extract; Polyphenols; ι-Carrageenan;
Keywords: امولسیون ها; Dairy sauces; Emulsions; Freezing; Destabilization; Microstructure;
Keywords: امولسیون ها; Emulsions; Proteins; Digestion; Lipolysis; Proteolysis; Gastrointestinal tract;
Keywords: امولسیون ها; Dentistry; Emulsions; Cytotoxicity; Fabaceae; Phytotherapy
Keywords: امولسیون ها; Alginate; Thyme oil; Encapsulating agents; Films; Emulsions; Physical properties
Keywords: امولسیون ها; Emulsions; High internal phase; Water-in-Oil; Starch;
Keywords: امولسیون ها; Formation damage; Organic scale deposits; Wax and asphaltene; Water blocks; Emulsions; Wettability reversal;
Smoothness as a tactile percept: Correlating 'oral' tribology with sensory measurements
Keywords: امولسیون ها; Oral' tribology; Friction coefficient; Emulsions; Smoothness; Tactile; Mechanoreceptors;
In vitro digestibility of heteroaggregated droplets coated with sodium caseinate and lactoferrin
Keywords: امولسیون ها; Emulsions; Heteroaggregation; Lipid digestion;
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
Keywords: امولسیون ها; Solid fat; Sorbic acid; pH; Emulsions; Candida guilliermondii;
Microrheology of novel cellulose stabilized oil-in-water emulsions
Keywords: امولسیون ها; Diffusing wave spectroscopy; Cellulose; Emulsions; Microrheology;
Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility
Keywords: امولسیون ها; β-carotene; Caseinate; Alginate; Emulsions; Microparticles; Degradation;
Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties
Keywords: امولسیون ها; Defatted nut meal; Brazilian edible nut; Pressurized fluids; Functional properties; Emulsions;
SiC porous structures obtained with innovative shaping technologies
Keywords: امولسیون ها; Porous materials; SiC; Freeze casting; Emulsions; Strength; Thermal conductivity;
Brownian dynamics of colloidal microspheres with tunable elastic properties from soft to hard
Keywords: امولسیون ها; Emulsions; Colloids; Shape fluctuations; Wax;
Investigation of in vitro hydrophilic and hydrophobic dual drug release from polymeric films produced by sodium alginate-MaterBi® drying emulsions
Keywords: امولسیون ها; Emulsions; MaterBi®; Alginate; Eosin; Cutaneous antiseptic; Curcumin; Drug release;
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
Keywords: امولسیون ها; Emulsions; Resveratrol; Pickering; Starch; Tween 20; Encapsulation; Miglyol 812 (PubChem CID: 93356); Orange Oil (PubChem CID: 22311); Resveratrol (PubChem CID: 445154); Tween® 20 (PubChem CID: 443314); Octenyl Succinic Anhydride (PubChem CID: 5362721);
Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions
Keywords: امولسیون ها; Creaming; Emulsions; Flaxseed gum; NaCl; Nuclear magnetic resonance; ζ-potential;
Comparison of the adjuvant activity of emulsions with different physicochemical properties on the antibody response towards the venom of West African carpet viper (Echis ocellatus)
Keywords: امولسیون ها; Adjuvants; Emulsions; Antibody response; Snake venom; Echis ocellatus;
Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study
Keywords: امولسیون ها; Emulsions; Interfacial properties; Lipid digestion; Confocal laser scanning microscopy; Fluorescent dye-conjugated protein;
Temperature and pH sensitivity of a stabilized self-nanoemulsion formed using an ionizable lipid-like material via an oil-to-surfactant transition
Keywords: امولسیون ها; Emulsions; Biodegradable materials; Colloids; Nanoparticles; Fluorescence;
By-line NMR emulsion droplet sizing
Keywords: امولسیون ها; Emulsions; NMR; Droplet sizing; By-line measurement; Control;
Novel cosmetic formulations containing a biosurfactant from Lactobacillus paracasei
Keywords: امولسیون ها; Biosurfactant; Essential oils; Antioxidants; Emulsions; Skin; Cells;
Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction
Keywords: امولسیون ها; β-Lactoglobulin; Gum Acacia Seyal; Maillard reaction; Emulsions;
Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size
Keywords: امولسیون ها; Nanoparticle; Emulsions; Stability; Contact angle; Rheology; Temperature;
GPU based detection of topological changes in Voronoi diagrams
Keywords: امولسیون ها; Voronoi; Delaunay; Topology Change; GPU; Lattice Boltzmann; Emulsions; Plastic Event;
Effect of SPAN80 on the structure of emulsified aqueous suspensions
Keywords: امولسیون ها; Emulsions; Nanofluids; Nanoparticles; Surfactants; Structure; Optical tomography;
Invited feature articleHow the sun protection factor (SPF) of sunscreen films change during solar irradiation
Keywords: امولسیون ها; Sunscreen; Sun protection factor; Photochemistry; Emulsions; Avobenzone; p-methoxycinnamate;
Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch
Keywords: امولسیون ها; Emulsions; Kudzu starch; Octenyl succinic anhydride; Physicochemical property; Stability;
Gold and uranium concentration by interaction of immiscible fluids (hydrothermal and hydrocarbon) in the Carbon Leader Reef, Witwatersrand Supergroup, South Africa
Keywords: امولسیون ها; Gold; Uranium; Emulsions; Nanocrystals; Electron microscopy; Witwatersrand;
Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions
Keywords: امولسیون ها; Flaxseed gum; Emulsions; Particle size; Rheology; Creaming; Nuclear magnetic resonance;
TiO2-SA-Arg nanoparticles stabilized Pickering emulsion for photocatalytic degradation of nitrobenzene in a rotating annular reactor
Keywords: امولسیون ها; Nanoparticles; Emulsions; Waste water; Waste treatment; Renewable energy; Reaction kinetics;
Importance of crystallinity of anchoring block of semi-solid amphiphilic triblock copolymers in stabilization of silicone nanoemulsions
Keywords: امولسیون ها; Triblock copolymers; Emulsions; Silicone; Dispersion stability; Crystallinity;
Gastrointestinal fate of emulsion-based Ï-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins
Keywords: امولسیون ها; Omega-3 oils; Fish oil; Legume proteins; Plant proteins; Emulsions; Natural emulsifiers; In vitro digestion;
The effect of surfactant crystallization on partial coalescence in O/W emulsions
Keywords: امولسیون ها; Partial coalescence; Emulsions; Surfactants; Interfacial crystallization; Hydrocarbon chains; Raman imaging; Elastic modulus; Surface tension;
Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)
Keywords: امولسیون ها; β-Lactoglobulin; Fibrils; Dipalmitoyl phosphatidylcholine; Interaction; Interfacial properties; Emulsions;
Stabilizing alkenyl succinic anhydride (ASA) emulsions with starch nanocrystals and fluorescent carbon dots
Keywords: امولسیون ها; Corn starch (PubChem CID: 439341); Cellulose (PubChem CID: 3084047); Gelatin (PubChem CID: 441411); Octadecenylsuccinic anhydride (PubChem CID: 120045); Aluminum sulfate (PubChem CID: 24850); Sulfuric acid (PubChem CID:1118); Starch nanocrystals; Alkenyl
Emulsion and protein degradation in the elderly: Qualitative insights from a study coupling a dynamic in vitro digestion model with proteomic analyses
Keywords: امولسیون ها; Elderly; Emulsions; Proteomics; In vitro digestion; Milk proteins; Enteral nutrition;
Hydrodynamic cavitation as an efficient method for the formation of sub-100Â nm O/W emulsions with high stability
Keywords: امولسیون ها; Hydrodynamic cavitation; Emulsification; Emulsions; Droplet size; Size distribution;