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机译:水相中含有木薯淀粉糊精的水包油乳液的流变性质和稳定性
Department of Food Science, The United Graduate School of Agricultural Sciences, Ehime University, Ehime, Japan,Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand;
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan;
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan;
coalescence; critical flocculation concentration; emulsion; flocculation; maltodextrin; shear thinning behavior;
机译:木薯淀粉糊精对水包油乳液稳定性的影响。
机译:用水相的控制WPI - 多糖聚集调节水包油乳液的流变性能
机译:木薯麦芽糊精脂肪酸酯作为吐温80稳定的水包油型乳液的潜在稳定剂
机译:通过掺入改性的石墨烯氧化物,改善油菜籽油包水乳液的稳定性和摩擦学性质
机译:配方和pH值对水包油型饮料乳液的流变性,粒度分布和稳定性的影响。
机译:化学修饰的马铃薯麦芽糊精对水包油型乳状液稳定性和流变性质的影响
机译:化学改性马铃薯麦芽糖糊精对模型油包水乳液的稳定性和流变性能的影响
机译:高内比相乳液的异常流变特性