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Controlling the morphology and physical properties of poly(high internal phase emulsion )s (polyHIPEs) is critical for the development of well‐defined porosity with improved mechanical properties ...
in size (1–10 μm for fat globules and 50–300 nm for casein micelles). Thus, proteins have an essential role in stabilizing the dispersed phase . In fact, during the production of an expanded emulsion ...
phase was then compared with the total volume of water added. The tubes were kept for 90 days and the stability of the emulsion was compared with a blank, which was prepared as described above. Effect ...
properties compared to conventional sized emulsions as transparent visual appearance, high colloidal stability and a large interfacial area relative to volume [15]. This study hypothesized that nano- emulsions ...
emulsion must have a volume -weighted PFAT5 of less than 0.05%; ideally, all TNAs should meet this limit. The stability of all TNAs relative to this limit was evaluated. Results No significant changes ...
with other stabilizers , multiple emulsions containing anionic surfactants had the longest shelf life (P < 0.05). This phenomenon can be explained by increasing electrostatic repulsion between emulsion ...
producers is the ability to reduce the ST below 40 mN m−1 [9, 16], whereas a criterion cited for emulsion - stabilizing capacity is the ability to maintain at least 50% of the original emulsion volume 24 h ...
Abstract Past investigations have identified phase change emulsions (PCMEs) as potential working fluids that could be used to reduce energy consumption in heating, ventilation and air conditioning ...
compatibility between SPK-843 and lipid emulsions and accurate investigations of venous toxicity were needed before starting clinical trials. This is the purpose of the present study. Materials and methods ...
in this patient population. Further confirmation of the relationship between pharmaceutical equivalence and bioequivalence will require additional in vivo study of unstable emulsions in animals. Finally, although ...
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