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Effect of Corn Oil W1/O/W2 Multiple Emulsions on Quality of Low-Fat Mozzarella Cheese

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

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《5th International Conference on Bioinformatics and Biomedical Engineering》|2011年|p.1-5|共5页
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Xu Yiwen; Liu Huiping; Ma Li; Yan Qingquan;
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1. Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk. [J] . Lobato-Calleros C., Sosa-Perez A., Rodriguez-Tafoya J., LWT-Food Science & Technology . 2008,第10期

机译：由W1 / O / W2乳液和脱脂乳制成的低脂奶酪样产品的结构和质地特征。
2. Regimes of Multiple Emulsions of W1/O/W2 and O1/W/O2 Type in the Continuous Couette-Taylor Flow Contactor [J] . Ewa Dluska, Agnieszka Markowska-Radomska Chemical Engineering & Technology: Industrial Chemistry -Plant Equipment -Process Engineering -Biotechnology . 2010,第1期

机译：连续Couette-Taylor流动接触器中W1 / O / W2和O1 / W / O2型多种乳液的体系
3. Regimes of Multiple Emulsions of W1/O/W2 and O1/W/O2 Type in the Continuous Couette-Taylor Flow Contactor [J] . Ewa Dluska, Agnieszka Markowska-Radomska Chemical Engineering & Technology: Industrial Chemistry -Plant Equipment -Process Engineering -Biotechnology . 2010,第1期

机译：连续Couette-Taylor流动接触器中W1 / O / W2和O1 / W / O2型多种乳液的体系
4. Effect of Corn Oil W1/O/W2 Multiple Emulsions on Quality of Low-Fat Mozzarella Cheese [C] . Xu Yiwen, Liu Huiping, Ma Li, International Conference on Bioinformatics and Biomedical Engineering . 2011

机译：玉米油W1 / O / W2多乳液对低脂肪马苏里拉奶酪质量的影响
5. Stability of W1/O/W2 Double Emulsion Made With Milk Fat and a Simplified Make Procedure and Its Use in Reduced-Fat Cheese [D] . Clayton, Daniel Bradley 2014

机译：W1 / O / W2乳脂双乳化液的稳定性和简化的制备工艺及其在低脂干酪中的应用
6. Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness [O] . Natalie Chiu, Amparo Tarrega, Christopher Parmenter, -1

机译：辛基琥珀酸酐淀粉稳定的w1 / o / w2乳化液的优化用于口服降低包封盐的稳定性并增强咸味
7. EFFECT OF pH AND CONCENTRATION OF MILK FAT GLOBULE MEMBRANE ON THE RELEASE OF NaCl FROM W1/O/W2 MULTIPLE EMULSION [O] . J.G. Dzul 2018

机译：pH与浓度乳脂肪球膜膜对W1 / O / W2多乳液释放的影响

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