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Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

机译：水包水 - 水（W / O / W）双乳液形态及其在方便面调味料的降解

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Irene Raras Nawangsasi; Yoyok Budi Pramono; Antonius Hintono; Vita Paramita;
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年度 2018
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2. Processing Optimization of Ecklonia cava Extract-Added Seasoning Sauce for Instant Noodles [J] . Kwon Hyun Park, Ji Sun Lee, Joon Ho Shin, Korean Journal of Fisheries and Aquatic Sciences . 2011,第3期

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3. A comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults [J] . Park Juyeon, Lee Jung-Sug, Jang Young Ai, Nutrition Research and Practice . 2011,第5期

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5. Water-in-oil-in-water double emulsions: Exploring stability, release, and targeted delivery. [D] . Lawson, Louise Marie Braud. 2005

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6. A comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults [O] . Juyeon Park, Jung-Sug Lee, Young Ai Jang, 2011

机译：韩国成年人的方便面消费者和非即食面消费者的食物和营养摄入量比较
7. Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions [O] . Melanie Cornelia, Angeline Apriliana, Irene Triyanti 2021

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Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

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