机译:(3-胡萝卜素在水含油钠纳米乳液中的物理稳定性和消化率
Department of Food Science and Engineering Schoolof Chemical Engineering and Technology Harbin Instituteof Technology Harbin 150090 China;
Department of Food Science and Engineering Schoolof Chemical Engineering and Technology Harbin Instituteof Technology Harbin 150090 China;
Institute of Food Science and Technology CAAS/Institute of Staple Food Processing Technology Harbin 151900 China;
Department of Food Science and Engineering Schoolof Chemical Engineering and Technology Harbin Instituteof Technology Harbin 150090 China;
Stability; p-carotene; Sodium caseinate; Nanoemulsion;
机译:通过向包含酪蛋白酸钠和吐温20的初级乳液中添加β-环糊精来改善洋麻籽水包油纳米乳剂的物理稳定性
机译:用酪蛋白酸钠和藻酸钠组合稳定高脂肪鱼油水乳液的物理和氧化稳定性
机译:酪蛋白酸钠和磷脂酰胆碱作为乳化剂稳定的高脂肪鱼水包油型乳液的物理和氧化稳定性
机译:含Nigella sativa L.精油的水包油纳米乳液的合成,稳定性和选择研究
机译:酪蛋白酸钠和聚葡萄糖在水溶液中的相互作用
机译:酪蛋白酸钠稳定的纳米乳剂的长期稳定性
机译:用酪蛋白酸钠和海藻酸钠的组合稳定高脂肪鱼油包水乳液的物理和氧化稳定性
机译:量子分子动力学:钠金属簇的结构,热力学,稳定性和碎裂的数值方法和物理研究。