Fu Zhen Zhou1, Piet J M Swinkels2, Shou Wei Yin3

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China; Institute of Physics, University of Amsterdam, Amsterdam, The Netherlands; Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Department of Food Science and Technology, South China University of Technology, Guangzhou, 51640, PR China.

概括

皮克林乳液稳定性是由介面上的粒子行为决定的. 降低界面张力会导致颗粒脱离,导致乳液凝聚和不稳定.