机译:多糖乳化剂对微通道乳化法制备单分散水包油型乳液的影响
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia;
Food Engineering Division, National Food Research Institute, NARO,Faculty of Life and Environmental Sciences, University of Tsukuba,The Alliance for Research on North Africa, University of Tsukuba;
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia;
Droplet formation; Low-energy method; Natural emulsifier; Spontaneous; Stabilizer; Uniform droplet size;
机译:使用来自微通道乳化的官杂交副产物的粗表面活性提取物的单分散O / W乳液的制备
机译:使用不锈钢微通道乳化芯片制备单分散W / O乳液
机译:非对称微通道乳化板,用于生产小型单分散乳液液滴
机译:用于单分散乳液的受控生产的微/纳米乳化的最新进展
机译:蛋白质作为乳化剂,可延迟油/水乳液中的油氧化。
机译:醋酸纤维素膜重复预混膜乳化法制备大豆水包水包水乳状液及其评价
机译:多糖乳化剂对使用微通道乳化法制备单分散式油包水乳液的影响