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Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

机译：W1 / O / W2乳状液制备的肉类系统的氧化稳定性，该乳状液以羟基酪醇和奇亚油为脂质相制备

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Cofrades Susana; Santos-López J. A.; Freire María; Benedi J.; Sánchez-Muniz F. J.; Jiménez Colmenero Francisco;
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1. Oxidative stability of meat systems made with W-1/O/W-2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase [J] . Cofrades S., Santos-Lopez J. A., Freire M., LWT-Food Science & Technology . 2014,第2aPta1期

机译：用羟基酪醇和正构油作为脂质相制备的W-1 / O / W-2乳液制得的肉类系统的氧化稳定性
2. Incorporation of Lactobacillus casei into the Inner Phase of the Water-in-Oil-in-Water (W1/O/W2) Emulsion Prepared with β-Cyclodextrin and Bacterial Survival in a Model Gastric Environment [J] . Parisa Eslami, Kamyar Forootan, Leila Davarpanah, Applied Food Biotechnology . 2020,第3期

机译：在模型胃环境中使用β-环糊精和细菌存活中制备的水包内水溶液（W1 / O / W2）乳液的内相的内部相结合
3. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products [J] . Gonzalo Delgado-Pando, Susana Cofrades, Claudia Ruiz-Capillas European Journal of Lipid Science and Technology . 2010,第7期

机译：使用各种蛋白质系统制备的更健康的脂质组合水包油乳液：开发功能性肉制品的方法
4. Effect of Corn Oil W1/O/W2 Multiple Emulsions on Quality of Low-Fat Mozzarella Cheese [C] . Xu Yiwen, Liu Huiping, Ma Li, 5th International Conference on Bioinformatics and Biomedical Engineering . 2011

机译：玉米油W1 / O / W2多重乳液对低脂马苏里拉奶酪品质的影响
5. Preparation of a stable double emulsion: Study of the factors affecting the stability of the system (W1/O/W2). [D] . Kanouni, Mouhcine. 2001

机译：制备稳定的双重乳液：研究影响系统稳定性（W1 / O / W2）的因素。
6. Assessment of Chemical Physicochemical and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals [O] . Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, 2021

机译：用不同的油（Salvia Hispanica L.）或大麻（Cannabis Sativa L.）和假膜均制成凝胶化乳液的化学物理化学和脂质稳定性性能的评估
7. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products [O] . Delgado Pando Gonzalo, Cofrades Susana, Ruiz-Capillas C., 2013

机译：使用多种蛋白质系统制备的更健康的脂质组合水包油乳液：开发功能性肉制品的方法

Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

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