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通过先进的颗粒设计量身定制食品级皮克林乳液:全面审查

Han Ru1, Mingyao Zhu2, Fei Luan3

  • 1State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, PR China.

Food chemistry
|February 18, 2026
PubMed
概括

本综述探讨了由固体颗粒稳定的食品级皮克林乳液 (PE). 它通过将粒子特性与乳液性能联系起来,为设计稳定和功能性的PE提供了一个框架.

关键词:
应用程序 应用程序不稳定机制的机制不稳定颗粒的特性 颗粒的特性颗粒设计技术的技术皮克林乳液是皮克林乳液中的一种.

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