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机译:油脂类型和溶剂质量对玉米醇溶蛋白稳定的甘油包油乳液凝胶流变行为的影响
South China Agr Univ, Coll Food Sci, Dept Bioengn, Guangzhou 510642, Guangdong, Peoples R China|South China Univ Technol, Food Prot Res & Dev Ctr, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China|Wageningen Univ, Lab Phys & Phys Chem Foods, POB 17, NL-6700 AA Wageningen, Netherlands;
Wageningen Univ, Lab Phys & Phys Chem Foods, POB 17, NL-6700 AA Wageningen, Netherlands;
South China Univ Technol, Food Prot Res & Dev Ctr, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China;
Wageningen Univ, Lab Phys & Phys Chem Foods, POB 17, NL-6700 AA Wageningen, Netherlands;
Zein; Oil type; Solvent quality; Hydrophobic interaction; Emulsion gel; Rheological behavior;
机译:调整颗粒特性以控制由玉米蛋白/鞣酸复合物颗粒稳定的高内相乳液凝胶的流变行为
机译:玉米蛋白/鞣酸复合物颗粒稳定的乳液的流变行为
机译:高电荷玉米醇溶蛋白/壳聚糖复合颗粒(ZCCP)稳定的Pickering乳液和油凝胶的制备和表征
机译:Comp型聚合物表面活性剂稳定重质原油乳液的流变性能
机译:稳定的颗粒状乳液-结构和流变分析
机译:模型体系肉糜的稳态剪切流变特性:描述玉米油浓度影响的幂律和指数型模型
机译:凝胶包油包胶型结构化乳液的流变学表征