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机译:界面组成对生物聚合物乳化剂稳定的水包油乳液氧化稳定性的影响
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
emulsions; rice bran oil; whey protein; gum arabic; modified starch; oxidation stability; lipids; functional foods; nutraceuticals;
机译:生物聚合物乳化剂类型对米糠水包油乳状液的形成和稳定性的影响:乳清蛋白,阿拉伯胶和变性淀粉
机译:多糖对微通道乳化技术制备的蛋白质稳定的水包油型乳状液稳定性的影响
机译:酪蛋白酸钠和磷脂酰胆碱作为乳化剂稳定的高脂肪鱼水包油型乳液的物理和氧化稳定性
机译:乳化剂 - 多糖相互作用对稳定油 - 水乳液稳定性和流变的影响
机译:用变性大豆乳清蛋白和大豆可溶性多糖制备的水包油乳液的动力学和氧化稳定性。
机译:α-生育酚带电乳化剂和不同氧化应激的水包油乳液的氧化稳定性
机译:流体界面时皮克林样特性的乳化剂:对水包油乳液稳定性和界面转移率动力的影响疏水模型活性