| W/O/W多重乳状液的实验研究 |
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| 引用本文： | 李光水,雍国平,许萍,方智勇,杨承念.W/O/W多重乳状液的实验研究[J].食品工业科技,2001(3):25-27. |
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| 作者姓名： | 李光水 雍国平 许萍 方智勇 杨承念 |
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| 作者单位： | 中国科技大学经济技术学院食品系, |
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| 摘 要： | 研究了W/O/W多重乳状液的制备方法及影响其稳定性的因素。通过正交试验选出较佳的工艺参数，获得了较稳定的W/O/W多重乳状液。
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| 关 键 词： | W/O/W多重乳状液 稳定性 制备 |
Study on W/O/W multiple
emulsions |
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| Li Guangshui et al..Study on W/O/W multiple
emulsions[J].Science and Technology of Food Industry,2001(3):25-27. |
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| Authors: | Li Guangshui |
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| Affiliation: | Li Guangshui et al. |
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| Abstract: | In this paper,the method of preparing W/O/W multiple emulsions and the factors of influencing their stability were studied. We had singled out the suitable conditions through orthogonal experiments and gained the stable W/O/W multiple emulsions. |
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| Keywords: | W/O/W multiple emulsions stability preparation |
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