首页> 外文OA文献 >Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

【2h】

Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

机译：用鱼油 - 水纳米乳液加固功能酸奶的制备

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Said Hamed; Tarek Soliman; Laila Hassan; Ghada Abo-Elwafa;
展开▼
作者单位

展开▼
年度 2019
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology [J] . Jinfeng Zhong, Rong Yang, Xiaoyi Cao, Molecules . 2018,第1期

机译：纳米乳液技术改善鱼油/γ-谷维素强化的酸奶的理化性能
2. Optimization of encapsulation of fish protein hydrolysate and fish oil in W_1/O/W_2 double emulsion: Evaluation of sensory quality of fortified yogurt [J] . Jamshidi Aniseh, Shabanpour Bahareh, Pourashouri Parastoo, Journal of Food Processing and Preservation . 2019,第9期

机译：W_1 / O / W_2双乳状液中鱼蛋白水解物和鱼油的封装优化：强化酸奶的感官品质评估
3. Optimization of encapsulation of fish protein hydrolysate and fish oil in W_1/O/W_2 double emulsion: Evaluation of sensory quality of fortified yogurt [J] . Jamshidi Aniseh, Shabanpour Bahareh, Pourashouri Parastoo, Journal of Food Processing and Preservation . 2019,第9期

机译：W_1 / O / W_2双乳液中鱼蛋白水解产物和鱼油封装的优化：强化酸奶感觉质量评价
4. Synthesis, Stability and Selection Study of Oil-in-Water Nanoemulsions Containing Nigella sativa L. Essential Oil [C] . Aybala Usta, Muhammad Rahman, Ramazan Asmatulu ASME international mechanical engineering congress and exposition . 2018

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
5. Quality optimization of whey protein concentrate and nonfat dry milk-fortified yogurt by varying incubation temperature and breaking pH. [D] . Nakthong, Sasitorn. 2000

机译：通过改变温育温度和打破pH值来优化乳清蛋白浓缩物和脱脂奶粉酸奶的质量。
6. Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology [O] . Jinfeng Zhong, Rong Yang, Xiaoyi Cao, 2018

机译：纳米乳液技术改善鱼油/γ-谷维素强化的酸奶的理化性能
7. Iron oxide nanocrystals clustered in oil-in-water nanoemulsions: Preparation, characterization, and transverse relaxivities [O] . Hadera Hailay Teklegiorgis 2015

机译：在水包油纳米乳液中聚集的氧化铁纳米晶体：制备，表征和横向弛豫

Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

著录项

引文网络

相似文献

相关主题

期刊订阅