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Journal of Soils and Sediments - It is widely acknowledged that the mechanical behavior of a soil is significantly influenced by the soil microstructure; and the microstructure can evolve as a... 相似文献
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Vanapalli SA Palanuwech J Coupland JN 《Journal of agricultural and food chemistry》2002,50(18):5224-5228
Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0.3 wt %). The emulsions were temperature cycled (40 to -10 to 40 to -10 degrees C) in a differential scanning calorimeter. The emulsified and de-emulsified fat crystallized at different temperatures, and the ratio of the two enthalpies was used to calculate the proportion of de-emulsified fat and hence the extent of breakdown of the emulsion. The n-hexadecane droplets were stable to temperature cycling, whereas the confectionery-coating fat destabilized to a greater or lesser extent. The maximum destabilization of the confectionery-coating fat occurred at those concentrations of xanthan required to induce creaming. 相似文献
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