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Stability of Corn Oil W1/O/W2 Multiple Emulsions
Pages: 175-181
Year: Issue:  1
Journal: Journal of Chemical Engineering of Chinese Universities

Keyword:  W1/O/W2多重乳状液黏度体积比稳定性;
Abstract: 高脂食品严重危害着人类健康,这引起人们对低脂食品的的不断追求,因此脂肪替代品的开发越来越受到人们重视.本试验以玉米油和生物高聚物为主要原料通过两步乳化法制备W1/O/W2多重乳状液作为脂肪替代品(FS),以离心稳定性为衡量标准,用显微镜直接观察,探讨了初复乳乳化工艺、各相相对体积比对玉米油W1/O/W2型多重乳状液体系稳定性的影响.结果表明:1.影响玉米油多重乳状液稳定性的主要因素有:复乳的乳化工...
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