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Updated: May 27, 2025

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通过静电自组装形成的lyszyme和甜菜pectin复合体稳定的O/W乳液的制备和表征

Yingmei Wu1, Yuanwen Gong2, Xin Li1

  • 1School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China.

International journal of biological macromolecules
|February 17, 2025
PubMed
概括

酵素和甜菜菌素形成稳定的食物乳液. 这些蛋白质多糖化合物复合物在各种条件下增强了乳液稳定性,包括高盐度,这使得它们非常适合食品应用.

关键词:
静电相互作用 静电相互作用这是一种乳液乳液.蛋白质多糖是一种蛋白质多糖.

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Colloids03:22

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Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
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