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机译:用豌豆蛋白和鱼片皮肤稳定水乳液中油的物理稳定性和界面性质
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark|Agrocampus Ouest UMR 1253 F-35042 Rennes France;
Tech Univ Denmark Dept Hlth Technol DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Nanobio Sci Natl Food Inst DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark;
Tech Univ Denmark Res Grp Food Prod Engn Natl Food Inst DK-2800 Lyngby Denmark;
Fish skin gelatin; Pea protein; O/W emulsion; Ultrasound treatment; Physical stability;
机译:猪明胶稳定的水包油包水型乳化液的物理稳定性,微观结构和微流变特性
机译:鱼明胶稳定的水包油乳液的性能和稳定性
机译:鱼蛋白水解物稳定的鱼水包油乳液的物理和氧化稳定性
机译:破乳剂对沥青稳定稳定水 - 油乳液的界面薄膜和稳定性的影响(摘要)
机译:蛋白质和三酰基甘油对双重乳液系统(水包油包油乳液)的物理化学和功能特性的影响。
机译:由锡中明胶稳定的水乳液的物理稳定性
机译:用豌豆蛋白和鱼皮稳定水溶质油的物理稳定性和界面性质
机译:燃油乳液中水的物理性质和稳定性