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Research article

First published 2014-9

Assessment of the Physicochemical Stability of All-in-One Parenteral Emulsions for Neonates According to USP Specifications

Christos Athanasiou, Sophia Hatziantoniou, Maria Skouroliakou [...]

Journal of Parenteral and Enteral Nutrition

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Research article

First published 2023-1

Effects of Oil/Asphalt Emulsion Formulation on Particle Size and Stability

Conglin Chen, Lanqin Lin, Tao Ma

Transportation Research Record: Journal of the Transportation Research Board

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Research article

First published 2018-5

Starch Stabilized Polyvinyl Acetate Emulsion: Review

Ravindra V. Gadhave, Prakash A. Mahanwar, Pradeep T. Gadekar

Polymers from Renewable Resources

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Research article

First published 2019-1

Stability and antimicrobial activity of eucalyptus essential oil emulsions

Angélica Clavijo-Romero, María X Quintanilla-Carvajal, Yolanda Ruiz

Food Science and Technology International

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Research article

First published 1993-10

Anticancer Activity of Polyunsaturated Fatty Acid Emulsion Stabilized by Hydrophobized Polysaccharide

Hiroki Fukui, Kazunari Akiyoshi, Toshinori Sato [...]

Journal of Bioactive and Compatible Polymers

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Research article

First published 2018-10

Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour

Manuel Felix, Nadia Isurralde, Alberto Romero [...]

Food Science and Technology International

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Research article

First published 2014-12

Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions

E. Onsaard, J. Putthanimon, J. Singthong [...]

Food Science and Technology International

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Research article

First published 2006-06

Influence of Thermal Treatment and Soy Bean Protein Characteristics on Muscle Protein Emulsion Stability

M. P. Rodríguez, C. Regue, A. Bonaldo [...]

Food Science and Technology International

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Research article

First published 2009-10

Formulation,Stability,and Administration of Parenteral Nutrition With New Lipid Emulsions

Gil Hardy, Marko Puzovic

Nutrition in Clinical Practice

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Research article

First published 2025-4

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

Mingru Wang, Lei Ma, Peng Xie [...]

Food Science and Technology International

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