透视通过交叉链接和先化粉稳定的油在水乳液:分子结构,表面活动和质子分子动力学对分子结构,表面活动和质子分子动力学的影响

Joanna Le Thanh-Blicharz1, Jacek Lewandowicz1, Artur Szwengiel2

  • 1Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology-State Research Institute, Starołęcka 40, 61-361 Poznań, Poland.

PubMed
概括

改性粉可以提高绿色标签产品的乳液稳定性. 物理和化学修改改善了粉的功能,从而提高了乳液性能,满足了消费者的需求.