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Updated: Feb 14, 2026

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid
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Published on: February 27, 2019

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食品加工用の銅酸化ナノ流体と組み合わされたオレイン/カプリル酸相変化材料の性能分析

Babu Sasi Kumar Subramaniam1, S Sahaya Jude Dhas2, Abdulrahman I Almansour3

  • 1Department of Mechanical Engineering, Kings Engineering College, Chennai, Tamil Nadu India.

Journal of food science and technology
|February 13, 2026
PubMed
まとめ

オレイン酸/キャプリル酸などの相変化材料 (PCM) およびその酸化銅ナノ流体により,食品の保存期間が大幅に延長されます. これらの高度な材料は,安定した温度を維持し,輸送と保管中に食品の安全性と品質を高めます.

キーワード:
カプリル酸はカプリル酸です.カプリル酸-CuOナノ流体 カプリル酸-CuOナノ流体コンテナ コンテナオレイン酸 (oleic acid) は,油脂酸と呼ばれるものです.オレイン酸-CuOナノ流体

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