摘要
研究了W/O/W多重乳状液稳定性的影响因素。实验表明,W/O/W多重乳状液制备的较佳工艺操作条件为乳化温度40℃,pH值2.5,W/O/W搅拌时间25min,第一相体积比0.48,第二相体积比0.66。
In this paper,the factors of influencing the stability of W/O/W multiple emulsions were stdied.The tests showed that the suitable conditions of preparing W/O/W multiple emulsions were:temperature 40℃,pH2.5,time of stirring W/O/W 25min,first phase volume ratio 0.48 and second phase volume ratio 0.66.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第1期51-53,共3页
Food Science
