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Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

机译：橄榄油基可食用W / O / W乳剂的稳定性受添加某些酰基甘油酯的影响

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Fernández Martín Fernando; Freire María; Bou Ricard; Cofrades Susana; Jiménez Colmenero Francisco;
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1. Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides [J] . Fernandez-Martin Fernando, Freire Maria, Bou Ricard, Journal of food engineering . 2017,第mara期

机译：橄榄油基可食用W / O / W乳剂的稳定性受添加某些酰基甘油酯的影响
2. Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties [J] . Carpine Danielle, Andreotti Dagostin Joao Luiz, Bertan Larissa Canhadas, Food and bioprocess technology . 2015,第8期

机译：添加了用于橄榄油包装的添加椰子油的大豆分离蛋白乳液基可食用膜的开发和表征：阻隔，机械和热性能
3. The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil [J] . S. Protonotariou, V. Evageliou, S. Yanniotis, Journal of food engineering . 2013,第1期

机译：不同稳定剂和添加盐对含橄榄油或芝麻油的模型乳液稳定性的影响
4. Effect of oil content and surfactant addition on color and mechanical properties of hydroxypropyl methylcellulose emulsion-based edible films [C] . R. N. Zú?iga, F. Osorio, J. M. Aguilera, International congress on engineering and food . 2011

机译：油含量和表面活性剂的作用对羟丙基甲基纤维素乳液的可食用薄膜的颜色和力学性能
5. Fractal analysis of flocs formed in edible oil-water emulsions by image analysis techniques. [D] . Hempoonsert, Jiranun. 2002

机译：用图像分析技术对食用油-水乳液中形成的絮体的分形分析。
6. Effects of an olive oil-based lipid emulsion (ClinOleic) versus LCT/MCT-based lipid emulsions upon the inflammatory markers of critically ill patients (EPICOS Study) [O] . S Lima, A Pontes-Arruda, L Martins, 2010

机译：基于橄榄油的脂质乳剂（ClinOleic）与基于LCT / MCT的脂质乳剂对重症患者炎性标志物的影响（EPICOS研究）
7. The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality [O] . Hafize Ayla SARI, Raci EKINCI 2017

机译：超声波施用和叶片添加对橄榄油提取物的影响对橄榄油产量，氧化稳定性和感官品质的影响

Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

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