O/W/O:

Zijian Zhi1, Hao Li2, Indi Geurs1

  • 1Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

Food chemistry
|February 13, 2024
PubMed
概括

这项研究表明,Tween 80通过影响界面特性和形成菌体来破坏油中的水中的油 (O/W/O) 双重乳液的稳定性,从而阻碍了先进的食品结构. 洞察力指导更稳定的O/W/O乳液的设计.