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Advances in Lipids Crystallization Technology

Hye Sun Gwak, Pharm. Address correspondence to Dr. Gwak hsgwak ewha. Cite Citation. Permissions Icon Permissions.

Intravenous Lipid Emulsions (ILE) Video Series Part 4: Repackaging ILE

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You have entered an invalid code. Submit Cancel. Thank you for submitting a comment on this article. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time.

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Stability of commercial parenteral lipid emulsions repacking to polypropylene syringes

The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism s responsible for the changes. In practice, two or more of these mechanisms may operate in concert.


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It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Issue 5, Previous Article Next Article. From the journal: RSC Advances. You have access to this article.

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Karthik and C. Anandharamakrishnan, RSC Adv. Search articles by author P.

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