机译:用单月桂酸甘油酯配制食品级微乳:短链醇,多元醇,盐和非离子表面活性剂的作用
Department of Food Science and Nutrition Huajiachi Campus Zhejiang University Hangzhou 310029 China;
Department of Food Science and Nutrition Huajiachi Campus Zhejiang University Hangzhou 310029 China;
Department of Food Science and Nutrition Huajiachi Campus Zhejiang University Hangzhou 310029 China;
Zhejiang Science and Technology Press Hangzhou 310006 China;
Department of Food Science and Nutrition Huajiachi Campus Zhejiang University Hangzhou 310029 China;
Department of Food Science and Nutrition Huajiachi Campus Zhejiang University Hangzhou 310029 China;
Department of Biochemistry and Molecular Biology Jiamusi University Jiamusi 154007 China;
Department of Food Science and Nutrition Huajiachi Campus Zhejiang University Hangzhou 310029 China;
GML microemulsions; Phase behavior; Oil-in-water microemulsions; Solubilization;
机译:用单月桂酸甘油酯配制食品级微乳液:短链醇,多元醇,盐和非离子表面活性剂的作用。
机译:基于食品级非离子表面活性剂的微乳液的相行为:多元醇和短椅醇的作用
机译:水/ AOT / IPM /醇逆向微乳液:盐和非离子表面活性剂对结构和渗透行为的影响
机译:二甘油单甘氨酸/角鲨膦酸盐/角鲨膦酸盐/鳞片系统非离子表面活性剂反向胶束的结构表征
机译:长链表面活性剂,短链醇和可水解阳离子对疏水力和水合力的影响
机译:在微乳液系统中使用可再生来源的非离子表面活性剂进行水溶解
机译:维生素E和长链醇正辛醇对基于碳水化合物的非离子型两亲性蔗糖单月桂酸酯的影响新发展的Niosomes的形成及其在细胞成像中的应用