| W/O/W型多重乳状液的稳定性及其在食品加工中的研究应用进展 |
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| 引用本文： | 刘妍,雷黄媛,陈薪竹,郦金龙,程永强,殷丽君.W/O/W型多重乳状液的稳定性及其在食品加工中的研究应用进展[J].农产品加工．学刊,2013(3):35-38. |
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| 作者姓名： | 刘妍 雷黄媛 陈薪竹 郦金龙 程永强 殷丽君 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院 |
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| 摘 要： | W/O/W多重乳状液具有优良的应用特性,但是其稳定性受多种因素的影响。综述了乳化剂、相比、黏度等物理化学因素和乳化工艺对W/O/W型多重乳状液稳定性的影响,介绍了W/O/W型多重乳状液在缓释、微胶囊和作为脂肪替代品方面的应用。
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| 关 键 词： | W/O/W型多重乳状液 稳定性 食品加工 |
The Stability of W/O/W Double Emulsions and Its Application in Food Industry |
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| LIU Yan,LEI Huang-yuan,CHEN Xin-zhu,LI Jin-long,CHENG Yong-qiang,YIN Li-jun.The Stability of W/O/W Double Emulsions and Its Application in Food Industry[J].Nongchanpin Jlagong.Xuekan,2013(3):35-38. |
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| Authors: | LIU Yan LEI Huang-yuan CHEN Xin-zhu LI Jin-long CHENG Yong-qiang YIN Li-jun |
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| Institution: | (Food Science and Nutrition Engineering College,China Agricultural University,Beijing 100083,China) |
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| Abstract: | Although W/O/W emulsion is suitable for application in many processing industries,its application is limited by its instability.This paper discusses a few physicochemical properties and emulsification process of W/O/W emulsions,which will have an influence on its stabihty.In addition,this paper simply summarizes the application potential of W/O/W emulsions in the food industry. |
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| Keywords: | W/O/W emulsions stability food processing |
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