نتایج جستجو برای: emulsion stability

تعداد نتایج: 309782  

Journal: :JPEN. Journal of parenteral and enteral nutrition 2013
Lucie Bouchoud Caroline Fonzo-Christe Martin Klingmüller Pascal Bonnabry

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...

Journal: :RSC Advances 2023

Relationship between the HLB value of oil and emulsion stabilization is studied. When emulsification system was close to that oil, exhibited best stability.

Journal: :Journal of the American Oil Chemists' Society 2018

Journal: :Japanese Journal of Hospital Pharmacy 1984

Journal: :International Journal of Applied Pharmaceutics 2019

Journal: :Global Journal of Engineering Sciences 2019

ژورنال: علوم آب و خاک 2004
جلال جمالیان, , حجت اله گلکاری, , غلامرضا مصباحی, ,

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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