Position: Home > Articles > Study on W/O/W multiple emulsions
Science and Technology of Food Industry
2001
(3)
25-26
W/O/W多重乳状液的实验研究
作 者：
李光水;雍国平;许萍;方智勇;杨承念
单 位：
中国科技大学经济技术学院食品系
关键词：
W/O/W多重乳状液;稳定性;制备
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
译 名：
Study on W/O/W multiple emulsions
作 者：
Li Guangshui et al.
关键词：
W/O/W multiple emulsions; stability; preparation
摘 要：
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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