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机译:对液体形式液体形式鱼油加载交联明胶纳米粒子乳液的制备因子及储存温度的影响
Shanghai Ocean Univ Shanghai Engn Res Ctr Aquat Prod Proc & Preservat Coll Food Sci & Technol Integrated Sci Res Base C Minist Agr & Rural Affairs Peoples Republ China N Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Shanghai Engn Res Ctr Aquat Prod Proc & Preservat Coll Food Sci & Technol Integrated Sci Res Base C Minist Agr & Rural Affairs Peoples Republ China N Shanghai 201306 Peoples R China;
Iowa State Univ Ames Lab Ames IA 50011 USA;
Shanghai Ocean Univ Shanghai Engn Res Ctr Aquat Prod Proc & Preservat Coll Food Sci & Technol Integrated Sci Res Base C Minist Agr & Rural Affairs Peoples Republ China N Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Shanghai Engn Res Ctr Aquat Prod Proc & Preservat Coll Food Sci & Technol Integrated Sci Res Base C Minist Agr & Rural Affairs Peoples Republ China N Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Shanghai Engn Res Ctr Aquat Prod Proc & Preservat Coll Food Sci & Technol Integrated Sci Res Base C Minist Agr & Rural Affairs Peoples Republ China N Shanghai 201306 Peoples R China;
Fish oils; Crosslinked gelatin nanoparticle; Liquid form; Pickering emulsion; Preparation factors; Storage temperature;
机译:制备因子和贮藏温度对鱼油载交联明胶纳米颗粒采摘乳液的影响
机译:表面活性剂型和制备pH对鱼油加油液/表面活性剂稳定乳液液滴和乳液形式的影响
机译:明胶分子结构影响鱼油载传统乳液和Pickering乳液的行为
机译:一种新型二氧化硅纳米粒子/聚苯乙烯复合微球的制备乳液
机译:二氧化硅纳米粒子聚集状态对拾取器乳液形成和稳定性的影响。
机译:食品级明胶纳米颗粒:制备表征和稳定的皮克林乳液的初步应用。
机译:食品级明胶纳米粒子:制备,表征和稳定皮克林乳液的初步应用