Keywords: امولسیون های چندگانه; Multiple emulsions; Biopolymer soluble complexes; Caffeine release; Rheological properties; Yogurt
مقالات ISI امولسیون های چندگانه (ترجمه نشده)
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Keywords: امولسیون های چندگانه; Heavy oil; Rheology; Surfactant; Concentrated emulsions; Multiple emulsions; Visco-plastic media; Viscosity; Emulsion morphology;
Keywords: امولسیون های چندگانه; Multiple emulsions; Janus emulsions; Thermodynamic; Configuration; Application;
Keywords: امولسیون های چندگانه; Multiple emulsions; Microfluidics; Formulation; Encapsulation; Porous particles;
Keywords: امولسیون های چندگانه; Membrane emulsification; Microchannel emulsification; Droplet microfluidics; Microencapsulation; Multiple emulsions; Janus droplets
Keywords: امولسیون های چندگانه; Delivery systems; Encapsulation; Hydrogel particles; Multiple emulsions; Whey protein;
Keywords: امولسیون های چندگانه; Nano-particles; Double layer; Multiple emulsions; Saffron;
Keywords: امولسیون های چندگانه; Acetyl hexapeptide-8; ATR-FTIR; NMR; Freeze–fracture; LC–MS/MS; Multiple emulsions
Keywords: امولسیون های چندگانه; Multiple emulsions; Internal structure; Deformation; Torque; Viscosity; Boundary element method
Keywords: امولسیون های چندگانه; Fish oil; Multilayered emulsions; Multiple emulsions; Microcapsules; Spray-drying; Oxidation volatile compounds
Keywords: امولسیون های چندگانه; Multiple emulsions; Porous particles; Silicone; Mechanical properties; Swelling; Magnetic properties;
Keywords: امولسیون های چندگانه; Multiple emulsions; Polymeric surfactant; Block copolymer; Catastrophic phase inversion;
Keywords: امولسیون های چندگانه; Multiple emulsions; Carboxymethylcellulose; Whey protein concentrate; Soluble complexes; Rheology;
Keywords: امولسیون های چندگانه; Multiple emulsions; Gel/emulsion meat systems; Improving fat content; W1/O/W2 emulsion properties; Meat system characteristics;
Keywords: امولسیون های چندگانه; Multiple emulsions; Functional foods; Improving fat content; Encapsulation; Bioactive compounds; Sodium reduction;
Keywords: امولسیون های چندگانه; Sensory perception; Fat reduction; Multiple emulsions; Lubrication properties
Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release
Keywords: امولسیون های چندگانه; Multiple emulsions; Encapsulation; Membrane emulsification; Sodium caseinate; Carboxymethyl cellulose; Gum Arabic; Polyphenols;
Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates
Keywords: امولسیون های چندگانه; Bene hull extract; Biopolymers; Encapsulation; Multiple emulsions; Polyphenols;
Multiple W/O/W emulsions as dermal peptide delivery systems
Keywords: امولسیون های چندگانه; Multiple emulsions; Acetyl hexapeptide-8; Franz-type diffusion cells; Rheology; Dermal peptide delivery; Differential interference contrast microscopy; Particle size analysis;
Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions
Keywords: امولسیون های چندگانه; Multiple emulsions; Yield; Gelling agents; Stability; Fat replacer
Influences of addition of hydrophilic surfactants on the W/O emulsions stabilized by lipophilic surfactants
Keywords: امولسیون های چندگانه; Multiple emulsions; Oil-in-water-in-oil; Phase inversion;
Impact of osmotic pressure and gelling in the generation of highly stable single core water-in-oil-in-water (W/O/W) nano multiple emulsions of aspirin assisted by two-stage ultrasonic cavitational emulsification
Keywords: امولسیون های چندگانه; Nano; Multiple emulsions; Aspirin; Osmotic pressure; Ultrasound; Cavitation; Gelling; Interfacial tension;
Emulsion graft polymerization of 4-chloromethylstyrene on kenaf fiber by pre-irradiation method
Keywords: امولسیون های چندگانه; Emulsion graft polymerization; 4-chloromethylstyrene; Tween 20; Micelle diameter; Multiple emulsions
Microfluidic rheology of the multiple-emulsion globule transiting in a contraction tube through a boundary element method
Keywords: امولسیون های چندگانه; Contraction tube; Multiple emulsions; Internal structures; Deformation; Transiting; Boundary element method
Multiphase flow microfluidics for the production of single or multiple emulsions for drug delivery
Keywords: امولسیون های چندگانه; Droplet microfluidics; Single emulsions; Multiple emulsions; Microparticles; Microcapsules; Microgels; Drug delivery; Controlled release; Site-targeting
Modelling of mass transfer from multiple emulsions
Keywords: امولسیون های چندگانه; Multiple emulsions; Mass transfer; Controlled release; Mathematical modelling; Diffusion coefficient
Release behavior of trans,trans-farnesol entrapped in amorphous silica capsules
Keywords: امولسیون های چندگانه; Silica nanoparticles; Multiple emulsions; Farnesol; Encapsulation
Stirred cell membrane emulsification for multiple emulsions containing unrefined pumpkin seed oil with uniform droplet size
Keywords: امولسیون های چندگانه; Membrane emulsification; Stirred cell; Pumpkin seed oil; Multiple emulsions; Encapsulation efficiency
Rheology of simple and multiple emulsions
Keywords: امولسیون های چندگانه; Emulsions; Rheology; Multiple emulsions; Double emulsions; Viscoelasticity
Nanotechnology solutions for mucosal immunization
Keywords: امولسیون های چندگانه; Mucosal vaccination; Polymeric nanoparticles; Multiple emulsions; Immune-adjuvants
Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate
Keywords: امولسیون های چندگانه; Double emulsions; Multiple emulsions; Release; Sodium ascorbate; Modified pectin; Soluble complex
Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein–polysaccharide complexes
Keywords: امولسیون های چندگانه; Multiple emulsions; Ferrous bisglycinate; Protein:polysaccharide complexes; Release kinetics; Protection against oxidation
Assessment of oil polarity: Comparison of evaluation methods
Keywords: امولسیون های چندگانه; Multiple emulsions; Molecular transport; Oil polarity; Interfacial tension; HPLC
Synthesis and characterization of PEO–PCL–PEO triblock copolymers: Effects of the PCL chain length on the physical property of W1/O/W2 multiple emulsions
Keywords: امولسیون های چندگانه; Ascorbic acid-2-glucoside; Amphiphilic; Biodegradable; PEO–PCL–PEO; Water-in-oil-in-water; Multiple emulsions
Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)
Keywords: امولسیون های چندگانه; Multiple emulsions; Double emulsions; PGPR; SUPER GUM™; Sodium caseinate
Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk
Keywords: امولسیون های چندگانه; Cheese-like products; Textural characteristics; Microstructure; Multiple emulsions; Biopolymers
Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses
Keywords: امولسیون های چندگانه; Cheese-like products; Multiple emulsions; Rheological properties; Image analysis
Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions
Keywords: امولسیون های چندگانه; Multiple emulsions; PGPR; Stability; Milk proteins
Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions
Keywords: امولسیون های چندگانه; Multiple emulsions; Pectin; Whey protein; Thermodynamic incompatibility
Automated image analysis as a control tool for multiple emulsions
Keywords: امولسیون های چندگانه; Multiple emulsions; Membrane emulsification; Image analysis; Droplet size;
4-Vinylbenzyl chloride based porous spherical polymer supports derived from water-in-oil-in-water emulsions
Keywords: امولسیون های چندگانه; Multiple emulsions; Polymer supports; 4-Vinylbenzyl chloride; Solid phase synthesis; High internal phase emulsions;