摘要
介绍了食品工业上常用的几种高分子乳化剂,通过对其乳化机理、影响因素、应用及此领域的研究进展的总结,介绍了一些新的研究方法,为今后的研究工作提供了依据。
Several kind of polymer emulsifiers are summarized in this paper. Some new research methods are also introduced by elucidating the mechanism of emulsion, impact factor, usage and the development of the field. It will be helpful to the further studies in future.
出处
《中国食品添加剂》
CAS
2002年第1期48-51,55,共5页
China Food Additives