Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Amin Farshchi"'
Autor:
Amin Farshchi, Hervé Barjat, Stephen Checkley, Michael Leane, Mike Tobyn, Chris Morris, Furqan Tahir, Richard Anthony Storey, John F. Gamble, Toma Chitu, Neil Dawson, Andy Mitchell, Ana Patricia Ferreira, Kendal Pitt
Publikováno v:
Journal of Pharmaceutical Innovation. 16:181-196
Understanding and predicting the flow of bulk pharmaceutical materials could be key in enabling pharmaceutical manufacturing by continuous direct compression (CDC). This study examines whether, by taking powder and bulk measurements, and using statis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5934f75aee0af4cfdec854ab8551253b
https://doi.org/10.1007/s12247-020-09433-5
https://doi.org/10.1007/s12247-020-09433-5
Publikováno v:
Food Hydrocolloids. 95:62-75
Dried emulsions leading to formulations exhibiting a high level of colloidal stability post rehydration would have many potential industrial applications and are of significant interest to food scientists in that the dry formulations can be easily st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a6524fdefac2b32bb037108fc982e3e
https://doi.org/10.1016/j.foodhyd.2019.04.002
https://doi.org/10.1016/j.foodhyd.2019.04.002
Vocabulary acquisition has long been a major concern among EFL instructors teaching young learners. Among all the techniques proposed for vocabulary retention and enhancement among young learners, using cubic boxes can play a pivotal role in developi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31480afc47c9f277bd9c171d685cfb7d
The complex multiscale structure of spray dried detergent granules has been characterized using a complementary range of techniques including scanning electron microscopy (SEM), image analysis, wide angle and small angle X-ray scattering (WAXS, SAXS)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95b90f66904a10a962e4f16e6d6e03af
https://eprints.whiterose.ac.uk/148336/1/The-structure-of-spray-dried-detergent-powders_2019_Powder-Technology.pdf
https://eprints.whiterose.ac.uk/148336/1/The-structure-of-spray-dried-detergent-powders_2019_Powder-Technology.pdf
Publikováno v:
Journal of colloid and interface science. 551
The role of water is critical to the solid state behaviour of complex formulated products such as spray-dried detergent powders. Understanding changes in water sorption behaviour due to interactions within the solid allows the influence of water sorp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::913955298236f2554b26f243c07154d9
https://pubmed.ncbi.nlm.nih.gov/31121466
https://pubmed.ncbi.nlm.nih.gov/31121466
Autor:
Amin Farshchi, Eric San Jose Robles, Andrew E. Bayly, Amin Sadeghpour, Michael Rappolt, Joel Caragay, Ali Hassanpour, Hossam Hassan Tantawy
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 614:126130
Spray-dried detergent granules have a complex and multi-scale structure, in which submicron sized crystals of inorganic salts along with multi-lamellar stacks of surfactant molecules are dispersed within a matrix phase. In this study, two model formu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b223846b7cdc91d86abd4c3391bed6c
https://doi.org/10.1016/j.colsurfa.2020.126130
https://doi.org/10.1016/j.colsurfa.2020.126130
Publikováno v:
Food Hydrocolloids. 58:364-377
Self-Consistent Field Theory of Scheutjens and Fleer is extended to deal with highly branched polymer chains. Using the method, the surface adsorption and the steric stabilising properties of hydrophobically modified amylose and amylopectin were comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d906c97638968b9f7a26b2f657702e12
https://doi.org/10.1016/j.foodhyd.2016.03.004
https://doi.org/10.1016/j.foodhyd.2016.03.004
Publikováno v:
Food Hydrocolloids. 32:402-411
Sodium caseinate emulsions of 20% sunflower oil in water were prepared at various pH and Locust Bean Gum concentrations (LBG). The presence of LBG was examined to assess the stabilizing properties in relation to flocculation, creaming and coalescence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62352658c375397ee1c44d9a3b1e8ce8
https://doi.org/10.1016/j.foodhyd.2013.01.010
https://doi.org/10.1016/j.foodhyd.2013.01.010
Publikováno v:
Teesside University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05e84ca972be2678a2ec96423ed59ed8
https://research.tees.ac.uk/en/publications/679042b9-5a61-43cc-800f-c22f6835e603
https://research.tees.ac.uk/en/publications/679042b9-5a61-43cc-800f-c22f6835e603