机译:通过微通道乳化法长期连续生产大豆水包油型乳剂
Food Engineering Division, National Food Research Institute, NARO 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan,Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan;
Food Engineering Division, National Food Research Institute, NARO 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan;
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan;
Food Engineering Division, National Food Research Institute, NARO 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan;
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan;
microchannel emulsification; long-term continuous production; oil-in-water emulsion; monodisperse emulsion; emulsifier; droplet generation; hydrophilic surface;
机译:温度对不同乳化剂微通道乳化法生产大豆水包油型乳剂的影响
机译:硅微通道乳化板的表面处理和储存条件对其表面亲水性的影响以及大豆水包油乳化液液滴的制备
机译:通过微通道乳化配制麦角钙化醇和胆钙化醇的单分散水包油乳剂:生产特性和稳定性的见解
机译:通过微通道乳化制备单分散的油包水微球的表面活性剂的表征
机译:水包油食品乳液中连续相蛋白的抗氧化机理。
机译:用于生产鱼水包水乳液的食品蛋白水解产物乳化性能的优化
机译:多糖乳化剂对使用微通道乳化法制备单分散式油包水乳液的影响