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The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions

机译：膜组合物与形态对食品级乳液旋转膜乳化技术的影响

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R.D. Hancocks; F. Spyropoulos; I.T. Norton;
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年度 2016
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1. SPG rotating membrane technique for production of food grade emulsions [J] . Aleksandra K. Pawlik, Ian T. Norton Journal of food engineering . 2013,第4期

机译：SPG旋转膜技术用于生产食品级乳液
2. Optimizing stirred cell membrane emulsification process for making a food-grade multiple emulsion [J] . Nikolovski Branislava G., Bajac Jelena D., Martinovic Ferenc L., Chemicke Zvesti . 2018,第3期

机译：优化搅拌细胞膜乳化过程，用于制备食品级多乳液
3. The garlic (A-sativum L.) extracts food grade W-1/O/W-2 emulsions prepared by homogenization and stirred cell membrane emulsification [J] . Ilic Jelena D., Nikolovski Branislava G., Petrovic Lidija B., Journal of food engineering . 2017,第JULa期

机译：大蒜（A-sativum L.）提取食品级W-1 / O / W-2乳化液，该乳化液是通过均质化和搅拌的细胞膜乳化法制备的
4. Food-grade emulsions prepared by membrane emulsification techniques [C] . F. Spyropoulos, R.D. Hancocks, I.T. Norton International congress on engineering and food . 2011

机译：通过膜乳化技术制备的食品级乳液
5. The production of food-grade protein isolates from yellow mustard seed by solvent extraction and membrane processing techniques. [D] . Luo, Haoqun. 1998

机译：通过溶剂萃取和膜处理技术从黄芥末籽生产食品级蛋白质分离物。
6. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion [O] . Yuan Liu, Zhen-Cheng Wei, Yuan-Yuan Deng, 2020

机译：不同食品级乳化剂对酪蛋白-麦芽糖糊精-豆油复合乳液性能和稳定性影响的比较
7. Food-grade emulsions prepared by membrane emulsification techniques [O] . Spyropoulosa Fotios, Hancocks Robin D., Norton Ian T. 2011

机译：通过膜乳化技术制备的食品级乳剂

The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions

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