Effect of Aqueous Phase pH and Na+ on the Stability of Microcrystalline Cellulose-Lard Pickering Emulsion
The effects of aqueous phase pH and Na+ concentration on the stability of Pickering emulsions formed by microcrystalline cellulose (MCC) and lard were investigated. MCC-lard Pickering emulsions were prepared by mixing the aqueous phase containing 1% MCC with an equal volume of oil phase at different...
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| Κύριοι συγγραφείς: | , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Chinês |
| Έκδοση: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Σειρά: | Shipin gongye ke-ji |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010159 |
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