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Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
dairy emulsions droplet size protein coverage
2008/3/19
Oil in water emulsions were prepared using anhydrous milk fat and skim milk homogenized with a laboratory-scale microfluidizer. The fat content was varied between that of raw milk and cream, 4 to 30 g...
Effect of Polymer Additives on the Stability of O/W Emulsions
O/W emulsions depletion effect neutral polymer
2010/11/22
Different types of polymers were added to ethyl oleate-in-water emulsions and the stability of the emulsions was followed by a turbidimetric technique. Addition of neutral polymers such as pullulan an...