Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology

Sedigheh Amiri; Soleiman Abbasi; Hamid Ezzatpanah

Volume 15, Issue 3 , July and August 2019, , Pages 29-43

https://doi.org/10.22067/ifstrj.v15i3.72039

Abstract
  In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still ...  Read More

Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

Mona Nazari; Mohammad Amin Mehrnia; Hossein Jooyandeh; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, , Pages 61-68

https://doi.org/10.22067/ifstrj.v15i3.74309

Abstract
  Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed ...  Read More