| 微乳技术在食品化学中的应用 |
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| 引用本文： | 黄国平,温其标,罗志刚,邱利平. 微乳技术在食品化学中的应用[J]. 食品科技, 2003, 0(1): 7-10 |
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| 作者姓名： | 黄国平 温其标 罗志刚 邱利平 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 介绍了微乳的概念、形成理论、组成以及微乳液制备过程中的一些关键问题,由于微乳液的特殊理化性质,使得这种新技术在食品化学领域具有相当潜在的应用前景。
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| 关 键 词： | 微乳 组成 制备 应用 |
| 文章编号： | 1005-9989(2003)01-0007-04 |
| 修稿时间： | 2002-09-11 |
Microemulsions for Food- Chemistry Applications |
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| HUANG Guo-ping WUN Qi-biao LUO Zhi-gang QIU Li-ping. Microemulsions for Food- Chemistry Applications[J]. Food Science and Technology, 2003, 0(1): 7-10 |
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| Authors: | HUANG Guo-ping WUN Qi-biao LUO Zhi-gang QIU Li-ping |
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| Abstract: | This paper introduced the concept of microemulsions,the theory of their formation,composition and some key problems on their fabrication. Because microemulsions have unique chemical and physical properties, this new type of technology will have a potential prospect in food, pharmaceutical and biological fields. |
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| Keywords: | microemulsions composition fabrication applications |
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