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Gelatin-stabilized traditional emulsions:Emulsion forms,droplets,and storage stability

Mengzhen Ding Ting Zhang Huan Zhang Ningping Tao Xichang Wang Jian Zhong

食品科学与人类健康（英文）2020，Vol.9Issue(4)：320-327,8.

Gelatin-stabilized traditional emulsions:Emulsion forms,droplets,and storage stability

Mengzhen Ding ¹Ting Zhang ¹Huan Zhang ²Ningping Tao ¹Xichang Wang ¹Jian Zhong¹

作者信息

1. National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs of the People's Republic of China,Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science&Technology,Shanghai Ocean University,Shanghai 201306,China
2. Iowa State University,Ames Laboratory,Ames,IA 50011,USA
折叠

摘要

关键词

Emulsion form/Fish oil/Gelatin/Homogenizing conditions/pH

Key words

Emulsion form/Fish oil/Gelatin/Homogenizing conditions/pH

引用本文复制引用

Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong..Gelatin-stabilized traditional emulsions:Emulsion forms,droplets,and storage stability[J].食品科学与人类健康（英文）,2020,9(4):320-327,8.

基金项目

This research has been supported by research grants from the National Key R&D Program of China(No.2019YFD0902003-2)and Shanghai Municipal Education Commission-Gaoyuan Disci-pline of Food Science&Technology Grant Support(Shanghai Ocean University). （No.2019YFD0902003-2）

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