机译:糖酯的酶法合成及其作为椰奶乳液表面活性稳定剂的潜力
IBB, Institute for Biotechnology and Bioengineering, Department of Biological Engineering, Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal;
Department of Chemical Engineering, Federal University ofCeara, Campus ofPici, Block 709, 60455-760 Fortaleza, CearA, Brazil;
Department of Food Technology, Biotechnology Laboratory, Federal University ofCeara, Campus ofPici, Block 851, 60455-760 Fortaleza, Ceard, Brazil;
Department of Food Technology, Biotechnology Laboratory, Federal University ofCeara, Campus ofPici, Block 851, 60455-760 Fortaleza, Ceard, Brazil;
Department of Chemical Engineering, Federal University ofCeara, Campus ofPici, Block 709, 60455-760 Fortaleza, CearA, Brazil;
IBB, Institute for Biotechnology and Bioengineering, Department of Biological Engineering, Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal;
IBB, Institute for Biotechnology and Bioengineering, Department of Biological Engineering, Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal;
sugar esters; chitosan; acrylic resin; yield; emulsifier; esterification;
机译:表面活性剂对椰子乳乳液表面性能的影响
机译:热处理对用表面活性稳定剂制备的椰奶乳液性能的影响
机译:表面活性剂对椰子乳乳液微观结构和稳定性的影响
机译:糖醇酯水解椰子油脂脂肪酸和月桂酸的酶促合成作为乳化剂和抗微生物化合物
机译:椰子乳乳液的性质和结构。
机译:漆酶和甜菜果胶对浓缩蛋白乳液性质的协同作用及其在浓缩椰子乳中的应用。
机译:糖酯的酶法合成及其作为椰奶乳液表面活性稳定剂的潜力