نتایج جستجو برای: emulsion stability
تعداد نتایج: 309782 فیلتر نتایج به سال:
BACKGROUND AND AIM Hospitalized patients requiring parenteral nutrition (PN) often need to receive intravenous (IV) medications as well. Y-site administration is occasionally necessary, but physicochemical incompatibilities can occur between the medications and PN. The aim of the present study was to assess the physical compatibility between 25 frequently coadministered IV medications and a com...
Relationship between the HLB value of oil and emulsion stabilization is studied. When emulsification system was close to that oil, exhibited best stability.
Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do...
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