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Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties

机译：膜乳化方法的可能性，制备具有独特性质的食品乳液

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Kanichi SUZUKI; Yoshio HAGURA;
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年度 2002
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1. Preparation and evaluation of water-in-soybean oil-in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane [J] . Muhamad Ida Idayu, Quin Chang Hui, Selvakumaran Suguna Journal of Food Science and Technology . 2016,第4期

机译：醋酸纤维素膜重复预混膜乳化法制备大豆水包水包水乳状液及其评价
2. Impact of bulk and surface properties of some biocompatible hydrophobic polymers on the stability of methylene chloride-in-water mini-emulsions used to prepare nanoparticles by emulsification-solvent evaporation [J] . Babak VG, Baros F, Boulanouar O, Colloids and Surfaces, B. Biointerfaces . 2007,第2期

机译：一些可生物相容的疏水性聚合物的体积和表面性质对通过乳化-溶剂蒸发法制备纳米颗粒的水包二氯甲烷微乳液稳定性的影响
3. Rhamnolipid as a unique emulsifier to stabilize sesame oilin- water beverage emulsions formed by ultrasound-induced cavitation: Optimizing the formulation and physical properties [J] . Habib Abbasi, Safoora Karimi, Seyed Mohammad Taghi Gharibzahedi Journal of Food Processing and Preservation . 2020,第10期

机译：rhamnolipid作为一种独特的乳化剂，以稳定通过超声诱导的空化形成的芝麻油的水饮料乳液：优化配方和物理性质
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. Effects of emulsifiers on properties of microemulsions and polymeric emulsions [D] . Lin, Ching-Sheng 1994

机译：乳化剂对微乳液和聚合物乳液性能的影响
6. Preparation and evaluation of water-in-soybean oil–in-water emulsions by repeated premix membrane emulsification method using cellulose acetate membrane [O] . Ida Idayu Muhamad, Chang Hui Quin, Suguna Selvakumaran 2016

机译：醋酸纤维素膜重复预混膜乳化法制备大豆水包水包水乳状液及其评价
7. Characteristics and Applicability of The Membrane Emulsification Method for Preparation of Food Emulsions. [O] . Kanichi Suzuki 1996

机译：膜乳化方法制备食品乳液的特性及适用性。

Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties

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