Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Oil droplet distribution; Variability analysis; Multi-scale first-order difference conductance series;
مقالات ISI امولسیون نفت در آب (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 نفت در آب; Oil-in-water emulsions; Multivariate conductance probe signals; Oil droplet interaction; Transfer entropy; Multivariate weighted multiscale permutation entropy;
Keywords: امولسیون نفت در آب; Camel dairy cream; Oil-in-water emulsions; Casein; Inulin; Surface protein concentration;
Keywords: امولسیون نفت در آب; Graphene oxide; Polydopamine; Membrane; Oil-in-water emulsions; Separation;
Keywords: امولسیون نفت در آب; Heavy crude oil; Oil-in-water emulsions; Rotation viscometry; Tube transportation; Wall sliding;
Keywords: امولسیون نفت در آب; Natural agents; Cinnamaldehyde; Oil-in-water emulsions; Preservation; Strawberry jam;
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Distributed dual-sensor probe array; Oil bubble size distribution; Emulsion instability;
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Animal protein; Vegetable protein; Rheological behavior; Industrial processing
Keywords: امولسیون نفت در آب; Agbabu bitumen; Water-in-oil emulsions; Oil-in-water emulsions; Rheological property; Viscosity-pressure-temperature correlation; Rheological model;
Keywords: امولسیون نفت در آب; Omega-3; Fish protein hydrolysates; Oil-in-water emulsions; Physical stability; Oxidative stability;
Keywords: امولسیون نفت در آب; Lipid oxidation; Gallic acid; Alkyl gallates; Glycosylation; Oil-in-water emulsions; Antioxidant; Surfactant;
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Laccase; Digestion; Free fatty acids; Multilayer; Crosslinking; pH-stat method; Salt; Electrostatic interactions
Keywords: امولسیون نفت در آب; Phenolics; Hydrogen peroxide; Proteins; Oil-in-water emulsions;
Keywords: امولسیون نفت در آب; Colloid mill; Oil-in-water emulsions; Population balance equation model; Capillary breakage; Emulsion viscosity
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Olive oil; Interphase; Surfactants; Lipid oxidation; Front-face fluorescence;
Valorization of okara oil for the encapsulation of Lactobacillus plantarum
Keywords: امولسیون نفت در آب; ζ potential; zeta potential; Ä; polydispersity index; MRS; de Man, Rogosa, Sharpe broth; CFU; colony forming units; PBS; phosphate buffer saline; O/W; oil-in-water; ds; dried sample; aw; water activity; ANOVA; Analysis of variance; Lactic acid bacteria;
Facile synthesis of flexible mesoporous aerogel with superhydrophobicity for efficient removal of layered and emulsified oil from water
Keywords: امولسیون نفت در آب; Monolithic aerogel; Ambient pressure drying; Superhydrophobicity; Water immiscible solvents; Oil-in-water emulsions;
Cut-off effect of radical TEMPO derivatives in olive oil-in-water emulsions
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; TEMPO derivatives; Reaction with Trolox; Pyrene quenching; Cut-off effect;
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH
Keywords: امولسیون نفت در آب; HSPS; hull soluble polysaccharides; CCP; commercial citric pectins; %DE; degree of esterification; %FD; degree of flocculation; %CI; coalescence index; O/W emulsions; oil-in-water emulsions; Soy hulls; Hull soluble polysaccharides; Oil-in-water emulsions;
Encapsulation of β-sitosterol plus γ-oryzanol in O/W emulsions: Formulation characteristics and stability evaluation with microchannel emulsification
Keywords: امولسیون نفت در آب; Microchannel emulsification; β-Sitosterol; γ-Oryzanol; Encapsulation; Stability; Oil-in-water emulsions;
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
Keywords: امولسیون نفت در آب; Whey protein; Protein hydrolysates; Peptides; Oil-in-water emulsions; Interface dilatational rheology; Physical stability;
Drop size distribution monitoring of oil-in-water emulsions in SMX+ static mixers: Effect of operating and geometrical conditions
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; SMX+ static mixers; Viscous fluids; High volume fraction; Process modelling;
Formulation and characterization of monodisperse O/W emulsions encapsulating astaxanthin extracts using microchannel emulsification: Insights of formulation and stability evaluation
Keywords: امولسیون نفت در آب; Astaxanthin; Microchannel emulsification; Oil-in-water emulsions; Emulsifier types; Stability; Encapsulation efficiency;
Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin
Keywords: امولسیون نفت در آب; Quercetin; Microchannel emulsification; Oil-in-water emulsions; Emulsifiers; Stability; Droplet generation
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Protein-polyphenols interaction; Emulsion stability; Functional food; Lipid oxidation; Olive oil by-products;
Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals
Keywords: امولسیون نفت در آب; Arabinoxylan-protein gum; Degree of substitution; Distillers' grains; Gum arabic; Oil-in-water emulsions; Particle size; Emulsion stability; Viscosity; APG; arabinoxylan-protein gum; AXU; arabinoxylose unit; CI; creaming index; DG; distillers' grains; DS;
The emulsification properties of octenyl- and dodecenyl- succinylated inulins
Keywords: امولسیون نفت در آب; Inulin; Alkenyl succinylated inulin; Zeta potential; Oil-in-water emulsions; Emulsification;
Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids
Keywords: امولسیون نفت در آب; Chia oil; Omega-3 fatty acids; Oil-in-water emulsions; Sodium caseinate; Physicochemical properties
In vitro and in vivo preclinical evaluation of a minisphere emulsion-based formulation (SmPill®) of salmon calcitonin
Keywords: امولسیون نفت در آب; Salmon calcitonin; Oral bioavailability; Intestinal permeation enhancers; Oral peptide and protein delivery; Oil-in-water emulsions;
Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Laccase; Digestion; Free fatty acid; Multilayer; Crosslinking; pH-stat method;
Evaluation of cashew tree gum (Anacardium occidentale L.) emulsifying properties
Keywords: امولسیون نفت در آب; Cashew tree gum; Arabic gum; Oil-in-water emulsions;
Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose
Keywords: امولسیون نفت در آب; Membrane emulsification; Whey protein; Carboxymethyl cellulose; Protein–polysaccharide complexes; Oil-in-water emulsions; Multi-layer emulsions
Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase
Keywords: امولسیون نفت در آب; In vitro lipid digestion; Oil-in-water emulsions; Free fatty acid release; Milk fat; Soya bean oil; Fish oil;
Graphene oxide nanoplatelet dispersions in concentrated NaCl and stabilization of oil/water emulsions
Keywords: امولسیون نفت در آب; Graphene oxide nanoplatelets; Stable dispersions; Oil-in-water emulsions; High salt
Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions
Keywords: امولسیون نفت در آب; β-Carotene; Chlorophyll; Riboflavin; Photosensitisation; Oil-in-water emulsions; Oxidative stability
Using the pseudophase kinetic model to interpret chemical reactivity in ionic emulsions: Determining antioxidant partition constants and interfacial rate constants
Keywords: امولسیون نفت در آب; Pseudophase models; Arenediazonium ion; Ion exchange; Donnan equilibrium; Cationic and anionic surfactants; Oil-in-water emulsions; Partition constants; Antioxidant distributions; pH effect
A novel model for a mixed-film lubrication with oil-in-water emulsions
Keywords: امولسیون نفت در آب; Adsorbed layers; Oil-in-water emulsions; EHL line contact
Effects of emulsifier hydrophile–lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions
Keywords: امولسیون نفت در آب; Oil-in-water emulsions; Antioxidants; Pseudophase model; Partition constants
Oil droplet behavior at a pore entrance in the presence of crossflow: Implications for microfiltration of oil–water dispersions
Keywords: امولسیون نفت در آب; Multiphase flows; Microfiltration; Oil-in-water emulsions; Volume of Fluid method; Membrane fouling
Pipeline transportation of viscous crudes as concentrated oil-in-water emulsions
Keywords: امولسیون نفت در آب; pipeline; viscosity; stability; oil-in-water emulsions; heavy crude oil
Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium
Keywords: امولسیون نفت در آب; Milk proteins; Lactoferrin; Oil-in-water emulsions; Interfacial complexes; Calcium stability; Steric repulsion;
Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion
Keywords: امولسیون نفت در آب; Gallic acid; Oil-in-water emulsions; Partition constants; Kinetics; Pseudophase model; Antioxidant distribution; Emulsions; Pseudophase kinetic model; Arenediazonium ions;
Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes
Keywords: امولسیون نفت در آب; Pickering emulsions; Oil-in-water emulsions; Cellulose nanoparticles; Cellulose nanocrystals; Thermo-responsive emulsions; Poly(N-isopropylacrylamide); LCST; Grafts; Surface-initiated single-electron transfer living radical polymerization;
Effects of crossflow velocity and transmembrane pressure on microfiltration of oil-in-water emulsions
Keywords: امولسیون نفت در آب; Multiphase flows; Microfiltration; Oil-in-water emulsions; Volume of Fluid method;
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions
Keywords: امولسیون نفت در آب; Lipid oxidation; Oil-in-water emulsions; Pickering emulsions; Interfacial microstructure; Surfactant; Chelators;
Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids
Keywords: امولسیون نفت در آب; Hydroxytyrosol; Frankfurters; Meat batters; Oil-in-water emulsions; Lipid oxidation; Antioxidants;
Oil-in-water emulsions stabilized by chitin nanocrystal particles
Keywords: امولسیون نفت در آب; Pickering emulsions; Oil-in-water emulsions; Chitin nanocrystals; Rod-like particles; Creaming; Rheology; Microstructure
Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil–water interfaces
Keywords: امولسیون نفت در آب; Complexation; Complex surface layer; Heat treatment; Sodium caseinate; Gum arabic; Oil-in-water emulsions
Thermal destabilisation of bitumen-in-water emulsions – A spinning drop tensiometry study
Keywords: امولسیون نفت در آب; Heavy crude oil; Interfacial tension; Nonionic surfactants; Oil-in-water emulsions; Phase separation
Modified starch granules as particle-stabilizers of oil-in-water emulsions
Keywords: امولسیون نفت در آب; Pickering emulsions; Starch granules; Oil-in-water emulsions; Confocal microscopy; Surface tension