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Updated: Jan 12, 2026

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化蛋膜和酸聚合物可以用作乳液稳定剂:结构特征,分子相互作用和乳液产品中的应用

Weiyi Ma1, Jingbo Liu1, Metta Cita Andriani1

  • 1Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.

Food research international (Ottawa, Ont.)
|November 4, 2025
PubMed
概括

化蛋膜 (P-ESMP) 和公素 (PC) 的聚合物增强了乳液稳定性并延长了保质期. 这项研究描述了这些生物活性聚合物及其在各种条件下对乳液的稳定作用.

关键词:
蛋膜酸是卵中的一种.乳液的稳定性 乳液的稳定性酸酸盐是一种酸盐.氨基氨基胺是什么? 氨基胺是什么结构性表征结构性表征

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