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Effects of emulsifying systems on preparation of lavender flavor liquid nanocapsules

机译：乳化体系对薰衣草风味液体纳米胶囊制备的影响

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Xuan Liu; Yu Feng; Mingqin Lin; Hongbing Ji;
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1. Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule [J] . Zhu Guangyong, Xiao Zuobing, Zhou Rujun, Journal of Food Science and Technology . 2015,第7期

机译：透明的薰衣草风味纳米胶囊水溶液的制备及风味纳米胶囊的热解特性
2. Preparation and Properties of Narrowly Dispersed Polyurethane Nanocapsules Containing Essential Oil via Phase Inversion Emulsification [J] . Cui Guangwen, Wang Jianping, Wang Xuechen, Journal of Agricultural and Food Chemistry . 2018,第41期

机译：通过相反转乳化含有精油的窄分散聚氨酯纳米胶囊的制备与性能
3. Preparation and Characterization of Polymeric Nanocapsules Produced by in Situ Polymerization From Nanoemulsions Produced by Direct Emulsification [J] . Goto P.L., Vilela J.M.C., Andrade M.S., Journal of Dispersion Science and Technology . 2013,第1a3期

机译：由直接乳化法制备的纳米乳液原位聚合制备的聚合物纳米胶囊的制备与表征
4. Effects of Emulsifier on the Stability of Systems Used for Preparation of Copper Ion Imprinted Polymers [C] . ZHU Lanlan, ZHANG Weiying, LI Xiao, East-Asian Polymer Conference; 20060528-31; Tianjin(CN) . 2006

机译：乳化剂对制备铜离子印迹聚合物的体系稳定性的影响
5. Solubilization-emulsification processes in nonionic surfactant-water-liquid triglyceride systems [D] . Tungsubutra, Teeradetch 1994

机译：非离子表面活性剂-水-液甘油三酸酯体系中的增溶-乳化过程
6. Sample Preparation Problem Solving for Inductively Coupled Plasma-Mass Spectrometry with Liquid Introduction Systems I. Solubility Chelation and Memory Effects [O] . R. Steven Pappas -1

机译：样品制备问题解决中的电感耦合等离子体质谱法液体导入系统I.溶解度螯合和记忆效应
7. Effects of structures and components of core materials on preparation of natural flavors liquid nanocapsules [O] . Xuan Liu, Yu Feng, Mingqin Lin, 2019

机译：核心材料结构和部件对天然香料液体纳米胶囊制备的影响
8. Effects of Temperature and Aging on Emulsified Liquid Oxidizing Solutions211 Containing More Than 70 Percent Ammonium Nitrate Solutions with More Than 0.4 211 Percent Combustible Substances [R] . Watson, R. W. 1999

机译：温度和老化对含有超过70％硝酸铵溶液的乳化液体氧化溶液211的影响，其中含有超过0.4 211％的可燃物质

Effects of emulsifying systems on preparation of lavender flavor liquid nanocapsules

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