机译:浓度和分子大小不同的壳聚糖卵磷脂稳定的金枪鱼油乳液的流变学和微观结构
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand;
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand;
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand;
oil-in-water emulsion; microstructure; rheology; chitosan; lecithin;
机译:壳聚糖对卵磷脂稳定的金枪鱼水包油乳液稳定性和脂肪酶消化率的影响
机译:包含不同分子大小的谷物β-葡聚糖的蛋黄稳定浓缩乳剂的稳定性和流变学
机译:单分散水包油乳液的乳化和流变性对液滴大小和浓度的依赖
机译:液滴尺寸和液滴尺寸分布对水包油型乳液流变学的影响
机译:通过微流变和DLVO理论探讨不同盐浓度在丙酮分散中的影响
机译:泊洛沙姆-壳聚糖乳化剂薄膜稳定的可注射蓖麻油基纳米乳液含有阳离子液滴的稳定性评估
机译:环己醇和壳聚糖浓度对壳聚糖乳液膜物理性能的影响