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Model food systems are based on the formulation and processing of real foods, using laboratory and pilot plant facilities.
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Ionotropically crosslinked polymeric enterospheres for delivery of INH to the small intestine were developed via a response surface methodology for the design and optimization of the formulation and processing variables.
In general, this study indicated that the formulation and processing parameters had significant effects on the variation of the physicochemical properties of astaxanthin nanodispersions.
Pellets were spherical irrespective of the formulation and process variables and exhibited physical and mechanical characteristics appropriate for further processing.
The effects of the chemical formulation and processing procedures and the conditions of the structures of organic and related carbon aerogels were studied.
The influence of several formulation and processing parameters of the primary emulsion was studied accordingly.
Formulation development and processing of a low solubility/high permeability BCS 2 compound to produce an amorphous solid dispersion alters the physicochemical properties of the drug to the extent that it behaves like a BCS 1 compound.
The microspheres were prepared by an oil-in-water emulsion/solvent evaporation technique and the effect of formulation and processing parameters (polymer concentration in the organic solvent, volumes ratio of the phases, rate of the organic solvent evaporation) on microspheres characteristics (size, loading, morphology, release) was investigated.
These data demonstrate the importance of liposome stabilization via optimization of formulation and processing conditions in the engineering of dry powder liposome formulations.
Box-Behnken design was employed for evaluating influence of formulation and processing variables on quality of final formulation.
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.
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