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Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature

机译：用多酚晶体蛋白复合物共稳定水包油乳液的稳定性，作为剪切速率和温度

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Morfo Zembyla; Aris Lazidis; Brent S. Murray; Anwesha Sarkar;
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1. Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature [J] . Zembyla Morfo, Lazidis Aris, Murray Brent S., Journal of food engineering . 2020,第Sepa期

机译：用多酚晶体蛋白复合物共稳定水包油乳液的稳定性，作为剪切速率和温度
2. Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature [J] . Journal of Virological Methods . 2020,第期

机译：通过多酚晶体 - 蛋白复合物共稳定水包油乳液的稳定性，作为剪切速率和温度
3. Shear-induced fat particle structure variation and the stability of food emulsions: Ⅰ. Effects of shear history, shear rate and temperature [J] . Wen Xu, Alex Nikolov, Darsh T. Wasan Journal of food engineering . 2005,第1期

机译：剪切引起的脂肪颗粒结构变化和食品乳化液的稳定性：Ⅰ。剪切历史，剪切速率和温度的影响
4. Effects of Selected Process Variables on the Stability of Petroleum Emulsions Co-Stabilized by Carbon Black and Surfactant [C] . Abubakar A. Umar, Berihun M. Negash, Ismail M. Saaid SPE Symposium: Production Enhancement and Cost Optimisation . 2017

机译：所选过程变量对炭黑和表面活性剂共稳定的石油乳液稳定性的影响
5. Biological Stability and Delivery Studies to Elucidate the Role of Thickener Solid Particles on Water-in-Oil Emulsion Containing Microalgae. [D] . Fernandez Anderson, Lorena Elizabeth. 2013

机译：阐明增稠剂固体颗粒在含微藻油包水乳液中作用的生物学稳定性和传递研究。
6. Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability [O] . Zijun Zhao, Wenbo Wang, Jie Xiao, 2020

机译：玉米醇溶蛋白纳米粒子和吐温20共同稳定的Pickering乳液的界面工程：粒径对没食子酸界面浓度和氧化稳定性的影响
7. Adhesive water-in-oil nano-emulsions generated by the phase inversion temperature method [O] . N. Anton, P. Saulnier 2013

机译：通过相转变温度法生成的粘合剂油包水纳米乳液
8. Studies of Water-in-Oil Emulsions: Stability Classes and Measurement [R] . 2011

机译：油包水乳液的研究：稳定性类别和测量

Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature

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