Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification
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چکیده
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suppression of coke formation in thermal cracking by coke inhibitors
the main purpose of this research was to:1.develop a coking model for thermal cracking of naphtha.2.study coke inhibition methods using different coke inhibitors.developing a coking model in naphtha cracking reactors requires a suitable model of the thermal cracking reactor based on a reliable kinetic model.to obtain reliable results all these models shall be solved simultaneously.for this pu...
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چکیده ندارد.
Formation and stability of Vitamin E nano-emulsion based delivery systems by spontaneous emulsification method: Glycerol as a co-solvent
There is considerable interest in using nano-emulsions (NEs) as delivery systems for lipophilicbioactive ingredients. In this study, the influence of G on the properties of vitamin E (VE) enriched NEsprepared using spontaneous emulsification (SE) method, were investigated. The particle size and optical clarityof the NEs depended strongly on the co-solvent presence, absence, an...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2016
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2016.08.011