The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...

The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...

the purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. the size of the nano-emulsion and the ph of nano-emulsion were characterized. ultrasound has been used for preparing emulsion by 24 khz intensity for 120 seconds. prepared nano-emulsion was investigated by pa...

In this contribution, two approaches are followed to predict the saturated liquid density of liquefied natural gas (LNG) mixtures. In one approach, 12 cubic equations of state (EoSs), comprising the popular Peng-Robinson (PR) and Redlich-Kwong-Soave (RKS), are employed to predict the saturated liquid density of 20 LNG mixtures. In the other approach, these EoS are used in conjunction with a rec...

Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

phytosterols have been used for reduction of cholesterol since 1950. the high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. the cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison with the fatty soluble forms. presence of free and alcoholic forms of phytosterols and also the...