摘要
综述了饮料用乳化香精的定义、特点、浊度和稳定性的原理和影响因素、主要原料、乳化工艺、分析方法及其进展。
The definition, characteristics, turbidity,stability principles and influence factors of beverage emulsions; the main raw materials, emulsification techniques, analysis methods of beverage emulsions were reviewed and summarized in the paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期300-303,共4页
Science and Technology of Food Industry
关键词
饮料
乳化香精
浊度
稳定性
乳化工艺
beverage emulsions
flavor emulsions
turbidity
stability
emulsification
