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牛骨高温水解乳液稳定命运:由NaCl诱导的界面视角

Lijun Zhao1, Yan Xiao1, Juan Wang2

  • 1College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, China.

Journal of the science of food and agriculture
|July 15, 2025
PubMed
概括

化 (NaCl) 通过改善接口性质,增强了牛骨高温化物 (BBHH) 乳液稳定性,达到100毫米. 较高的NaCl度会破坏乳液结构,降低稳定性.

关键词:
NaCl 的度度是 NaCl 的度.乳液的稳定性 乳液的稳定性介面层是介面层的介面层.微观结构的微观结构物理化学相互作用.

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