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Properties of water in oil emulsions (W/O) stabilized with mixtures of PGPR and polyglycerol fatty acid esters

机译：用PGPR和聚甘油脂肪酸酯的混合物稳定油乳液（W / O）的水的性质

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Jadranka Fraj; Lidija Petrovic; Jelena Milinkovic; Jaroslav Katona; Sandra Bucko; Ljiljana Spasojevic;
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1. Properties of water in oil emulsions (W/O) stabilized with mixtures of PGPR and polyglycerol fatty acid esters [J] . Fraj Jadranka L., Petrovi? Lidija B., Milinkovi? Jelena R., Acta periodica technologica . 2017,第48期

机译：PGPR和聚甘油脂肪酸酯的混合物稳定的油包水乳液（W / O）的性能
2. In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid [J] . Zheng Wang, Marcos A. Neves, Li-Jun Yin, Food science and technology research . 2012,第2期

机译：脂肪酸聚甘油酯稳定的水包油型水包油型乳滴的体外胃肠道消化率
3. Phase Behavior and Formation of O/W Nano-Emulsion in Vegetable Oil/ Mixture of Polyglycerol Polyricinoleate and Polyglycerin Fatty Acid Ester/Water Systems [J] . Satoshi Wakisaka, Masami Nakanishi, Shoichi Gohtani Journal of Oleo Science . 2014,第3期

机译：植物油/聚甘油聚蓖麻油酸酯和聚甘油脂肪酸酯/水体系的混合物中O / W纳米乳液的相行为和形成
4. Preparation and characterization of ??-carotene nanodispersions stabilized by polyglycerol esters of fatty acids using solvent displacement technique [C] . Li-Jun Yin, Pan Wang, Li-Te Li, International congress on engineering and food . 2011

机译：用溶剂置换技术脂肪酸聚甘油酯稳定的制备及表征 - 胡萝卜素纳米分散体
5. The production of methyl esters from vegetable oil/fatty acid mixtures. [D] . Chi, Lirong. 1999

机译：由植物油/脂肪酸混合物生产甲酯。
6. Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate [O] . Bo Wang, Haiyan Tian, Dong Xiang 2020

机译：使用铁皮石end多糖和阿拉伯胶或褐藻酸丙二醇酯的混合物稳定水包油型乳液
7. In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid [O] . Zheng WANG, Marcos A. NEVES, Li-Jun YIN, 2012

机译：通过聚甘油酯的脂肪酸稳定的豆油 - 水乳液液体的体外胃肠 - 水乳液滴
8. Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Food Fatty Acids (Esters of Glycerol and Thermally Oxidized Soybean Fatty Acids): A Long-Term Study in Rats [R] . Gry, J. , Bille, N. , Kristiansen, E. , 1988

机译：热氧化大豆油与食品脂肪酸（甘油和热氧化大豆脂肪酸酯）的单甘油酯和甘油二酯相互作用：大鼠的长期研究

Properties of water in oil emulsions (W/O) stabilized with mixtures of PGPR and polyglycerol fatty acid esters

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