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Effect of Papain on the Demulsification of Peanut Oil Body Emulsion and the Corresponding Mechanism

机译：木瓜蛋白酶对花生油体乳液破乳的影响及相应机制

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Rui-hao Niu; Fu-sheng Chen; Zi-tong Zhao; Ying Xin; Xiao-jie Duan; Bing-Yi Wang;
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1. Effect of Papain on the Demulsification of Peanut Oil Body Emulsion and the Corresponding Mechanism [J] . Rui-hao Niu, Fu-sheng Chen, Zi-tong Zhao, Journal of Oleo Science . 2020,第6期

机译：木瓜蛋白酶对花生油体乳液破乳的影响及相应机制
2. Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing [J] . Li Pengfei, Zhang Wenbin, Han Xin, Journal of food engineering . 2017,第JULa期

机译：富油乳液的反乳化及水提取工艺中花生奶油乳液中蛋白质水解物的表征
3. EFFECT OF THE STRUCTURE OF COMMERCIAL POLY(ETHYLENE OXIDE-B-PROPYLENE OXIDE) DEMULSIFIER BASES ON THE DEMULSIFICATION OF WATER-IN-CRUDE OIL EMULSIONS: ELUCIDATION OF THE DEMULSIFICATION MECHANISM [J] . Ramalho JBVS, Lechuga FC, Lucas EF Quimica nova . 2010,第8期

机译：基于水包油乳状液脱硫的商用聚环氧乙烷-B-丙烯氧化物脱硫剂的结构影响：脱硫机理的消除
4. ON THE MECHANISM OF DEMULSIFICATION OFOILFIELD EMULSIONS BY CHEMICAL TREATMENT [C] . Alejandro A. Pe?a, George J. Hirasaki, Clarence A. Miller International Conference on Greenhouse Gas Control Technologies; 20040905-09; Vancouver(CA) . 2004

机译：化学处理的乳化液脱硫机理研究
5. A study of dynamic interfacial mechanisms for demulsification of water-in-oil emulsions. [D] . Kim, Young-Ho. 1995

机译：油包水型乳液破乳的动态界面机理研究。
6. Study on Demulsification-Flocculation Mechanism of Oil-Water Emulsion in Produced Water from Alkali/Surfactant/Polymer Flooding [O] . Bin Huang, Xiaohui Li, Wei Zhang, 2019

机译：碱/表面活性剂/聚合物驱采出水中油水乳液的破乳-絮凝机理研究
7. Effect of the structure of commercial poly(ethylene oxide-b-propylene oxide) demulsifier bases on the demulsification of water-in-crude oil emulsions: elucidation of the demulsification mechanism [O] . João Batista V. S. Ramalho, Fernanda C. Lechuga, Elizabete F. Lucas 2010

机译：商用聚环氧乙烷-b-环氧丙烷破乳剂的结构对原油包水型乳化液破乳的影响：破乳机理的阐明

Effect of Papain on the Demulsification of Peanut Oil Body Emulsion and the Corresponding Mechanism

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