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The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies

机译：使用最小食物级乳化剂在脱脂牛奶中形成双乳液 - 超声波和高压均质效率的比较

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Thomas S.H. Leong; Meifang Zhou; Darren Zhou; Muthupandian Ashokkumar; Gregory J.O. Martin;
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1. The formation of double emulsions in skim milk using minimal food-grade emulsifiers - A comparison between ultrasonic and high pressure homogenisation efficiencies [J] . Thomas S.H. Leong, Meifang Zhou, Darren Zhou, Journal of food engineering . 2018,第FEBa期

机译：使用最少的食品级乳化剂在脱脂奶中形成双乳状液-超声和高压均质效率的比较
2. Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B-12 by membrane emulsification [J] . Matos M., Gutierrez G., Iglesias O., Journal of food engineering . 2015,第deca期

机译：通过膜乳化提高含白藜芦醇或维生素B-12的食品级双乳剂的包封效率
3. Comparing the efficiency of different food-grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: influence of emulsifier concentration and storage time [J] . Vassilios Raikos, Garry Duthie, Viren Ranawana International journal of food science & technology . 2017,第2期

机译：比较不同食品级乳化剂形成和稳定橙色水包油型饮料乳化剂的效率：乳化剂浓度和储存时间的影响
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. Inactivation of thermoduric sporeformers and spores in skim milk by continuous ultrasonication and hydrodynamic cavitation in combination with thermal treatments. [D] . Bawa, Dikshi. 2016

机译：通过连续超声和流体动力空化与热处理相结合，可以使脱脂牛奶中的热固性芽孢形成剂和孢子失活。
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 Saponin Extract as an Emulsifier and Immunostimulant in Emulsion-Based Subunit Vaccine for Pigs [O] . Yulia Burakova, Rachel Madera, Lihua Wang, 2018

机译：食品级皂苷作为乳化乳液的乳蛋白疫苗中的乳化剂和免疫刺激剂

The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies

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