机译:通过油油型制备和表征W / O / W多种乳液的制备和表征
Nanchang Univ State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China;
W; O; W multiple emulsion; Rice bran wax; Oleogelation; Stability; In vitro digestion; Bioaccessibility;
机译:大气压型对山茶花油基油凝胶和油凝胶乳液的物理性质和氧化稳定性的影响
机译:水-油-水-油复合乳化体系结合预混膜乳化技术制备载有FeSO4的藻酸盐-琼脂糖微胶囊
机译:水-油-水-油复合乳化体系结合预混膜乳化技术制备载有FeSO4的藻酸盐-琼脂糖微胶囊
机译:新型多元乳液的配制:水包油包水(o / o / w)和油包油包油(o / o / o)系统
机译:从用于重油提质的水/油乳液中获得的亚微米钼催化剂颗粒的合成与表征。
机译:浓缩棕榈油蛋白基二酰基甘油油豆油混合物的制备水 - 水乳液:深入研究流变性能和储存稳定性
机译:负载5%绿茶提取物的W / O / W多重乳液的制备,物理化学表征和初步功效评价