芦笋
发表于 2025-3-30 10:24:03
Characterization of Niosomes,nts under study. This is probably due to a decrease in interfacial area per “surfactant/cholesterol” molecule and to an increase in the mobility of the alkyl chains present in bilayers in the gel-state. The former has been confirmed by phase diagram studies of the system H.O + C.EO. (60% m/m)/cholesterol (40% m/m).
CLIFF
发表于 2025-3-30 15:42:20
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JOG
发表于 2025-3-30 20:18:18
Emulsion Stability,d on two factors; the rheology of the continuous phase and a barrier between the dispersed droplets. It is demonstrated that an increase of viscosity of the continuous phase of the emulsion is not a viable alternative to increase the half-life of the emulsion to an acceptable level for practical app
blight
发表于 2025-3-30 20:58:33
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META
发表于 2025-3-31 01:12:43
Emulsions in the Food Industry,ommon presence of fat crystals. The paper is focused on the crystallization behaviour of polar lipids together with oils/fats. The most important lipid type of food emulsifiers forms crystals with a polar surface exposed towards water and non-polar surfaces in the oil (surface-active crystals). When
灯丝
发表于 2025-3-31 06:07:56
Adsorption Structures in Food Emulsions, several different surface active molecules, the formed adsorbed layer can roughly be classified in three different structures i) A monolayer containing one predominant molecule .ii) The formation of one adsorbed monolayer containing a mixture of molecules.iii) Adsorption in layers. A model of an ic
Gorilla
发表于 2025-3-31 12:04:01
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离开就切除
发表于 2025-3-31 13:29:38
Surfactant Induced Flocculation of Emulsions,w weight percent. We suggested that this process was driven by micelle exclusion and presented a simple model that was consistent with experimental observations, e.g., effect of droplet size. The study has now been extended to monodisperse nonionics (alcohol ethoxylate) and also a pure cationic (alk
TEN
发表于 2025-3-31 18:34:03
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没收
发表于 2025-4-1 01:09:27
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