emulsion stability - Globe Thesis

Keyword [emulsion stability] Result: 121 - 140 \| Page: 7 of 10
121.	Investigations Of The Viscoelasticity And Stability Of The Natural Silk Fibroin At Different Oil/Water Interfaces
122.	The Emulsifying Properties And Mechanisms Of Eggplant Flesh Pulp Stabilized Emulsion
123.	Effect On Emulsion Stability And Phase Transition Ofkaolinite Modified With Vinyltrimethoxy
124.	Stabilization Of Pickering Emulsion Based On Particle Size Fractionation And Physical Modification Of Kaolinite
125.	Study On Pickering Emulsions Stabilized By Particles Synergy Between Layer Clay Minerals And Silica Or Calcium Carbonate
126.	Study On The Preparation Mechanism Of Sae Surface Sizing Agent By Chitosan Emulsification
127.	Studies On The Emulsifying Properties And Interfacial Viscoelasticity Of Structural Lipid-modified Corn Fiber Gum
128.	Study On The Technology Of Low-temperature Demulsification Of Shengli Heavy Crude Oil
129.	Study On The Stability And Demulsification Mechanism Of Chemical Flooding Produced Liquid
130.	Investigation On The Relationship Between The Stability Of Waterborne UV-curable Coatings And The Structure Of Emulsifiers
131.	The Performance Of SSOS On Chloropicrin Microencapsulation
132.	Application Of Modified Nanoparticles With Different Shapes In Oil-based Drilling Fluid
133.	Emulsion's Stability And Influence Of Glutelin From Zanthoxylum Armatum DC. Seed
134.	Oil-water Interface Behavior And Emulsion Stability Of Soyasaponin-7S/11S Mixture
135.	Study On The Seperation And Changes Of Braised Pork Bolus Emulsion During Oral Processing
136.	Effects Of Transglutaminase And Spray Drying Conditions On Gelling And Emulsifying Properties Of Egg White Powder
137.	Study On Adsorption Of Moringa Seed Shell And Extraction And Application Of Lignin
138.	Preparation,Characterization And Application Of Egg Yolk Granule/Lecithin Composites
139.	Preparation,Characterization And Application Of The Food-grade Gelatin Pickering Emulsion Based On Genipin Cross-linking
140.	Preparation And Characterization Of Starch Acetate And Starch Octenylsuccinate In Ionic Liquid AMIMCl
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