pH

Xiu-Ning Yao1, Rui-Ling Dong1, Yu-Cong Li1

  • 1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China.

概括

改变pH值的处理方法通过增强乳化特性和减少颗粒大小,显著提高了凝乳液稳定性. 转移处理特别促进凝的结构变化,导致优越的乳液性能.