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Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels

机译：配制用聚甘油聚丙烯糖和葡聚糖-δ-内酯诱导的酪蛋白凝胶配制稳定的油油乳液

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Pengjie Wang; Na Cui; Jie Luo; Hao Zhang; Huiyuan Guo; Pengcheng Wen; Fazheng Ren;
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1. Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-delta-lactone-induced casein gels [J] . Wang Pengjie, Cui Na, Luo Jie, Food Hydrocolloids . 2016,第juna期

机译：由聚甘油聚蓖麻油酸酯和葡萄糖酸-δ-内酯诱导的酪蛋白凝胶配制的稳定的油包水乳液
2. Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu [J] . Zhu Qiaomei, Li Jinlong, Liu Haijie, Journal of Dispersion Science and Technology . 2015,第10a12期

机译：用聚甘油多蓖麻油酸酯和乳清蛋白分离物开发稳定的油包水乳液及其对卤水豆腐品质的影响
3. Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil-water interface and their influence on the stability of water-in-oil emulsions [J] . Ibrahim Guelseren, Milena Corredig Food Hydrocolloids . 2014,第jana期

机译：聚甘油聚蓖麻油酸酯（PGPR）与果胶在油水界面的相互作用及其对油包水乳液稳定性的影响
4. Pressure Drop Reduction of Stable Water-in-Oil Emulsion Flow: Role of Water Fraction and Pipe Diameter [C] . M. Al-Yaari, A. Al-Sarkhi, I. Hussein International Petroleum Technology Conference . 2013

机译：稳定水包油乳液流量的压降降低：水分分数和管道的作用
5. Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel [O] . Qiuyu Lan, Lin Li, Hongmin Dong, 2019

机译：大豆可溶性多糖对葡糖-δ-内酯诱导的大豆分离蛋白凝胶形成的影响
6. Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems [O] . Javier Isaac Contreras-Ramírez, José Alberto Gallegos-Infante, Jaime David Pérez-Martínez, 2020

机译：植物油，单甘油酯和聚甘油多糖素对有机凝胶 - 乳液（W / O）体系物理稳定性的影响
7. Studies of Water-in-Oil Emulsions: Stablity and Oil Properties [R] . Fingas, M., Fielehous, B., Mullin, J. 2010

机译：油包水乳液的研究：稳定性和油性

Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels

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