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Numerous formulation and processing parameters influence the functional properties of process cheese.
This approach to characterising the aerosolisation processes has significant application in designing formulation and processing strategies for pharmaceutical inhalation drug delivery.
Many emulsification technologies have been developed to meet different formulation and processing requirements.
The influence of several formulation and processing parameters of the primary emulsion was studied accordingly.
Model food systems are based on the formulation and processing of real foods, using laboratory and pilot plant facilities.
Box-Behnken design was employed for evaluating influence of formulation and processing variables on quality of final formulation.
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Recently, a small-scale (25 g) manufacturing and analysis method was developed using a rapid visco analyzer (RVA), which was designed to evaluate the functional properties of process cheese when subjected to various formulations and processing conditions.
Consequently, the RVA can be used as a small-scale manufacturing and analysis tool for predicting the functional properties of process cheese, and for evaluating how various formulations and processing parameters affect these functional properties.
Several formulations and processing parameters were also statistically identified as critical to get reproducible process (e.g. the PLGA concentration, the volume of the external phase, the emulsification rate, and the quantity of IgG microparticles).
The lower efficiency was caused by the lack of optimization of the material formulations and processing parameters (e.g. speed and drying) for the continuous process.
The influences of grafting formulations and processing conditions on the equilibrium torque during processing and the gel percentage of crosslinked PP were investigated.
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