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Effect of fermented polypeptide of Sacha Inchi(Plukenetia volubilis L.)on the structure of liquid crystal emulsion

Xiaochun Liu Tingting Luo Jie Dai Laicheng Chen Qiuxing He

日用化学工业（中英文）2024，Vol.54Issue(12)：P.1456-1464,9.

日用化学工业（中英文）2024，Vol.54Issue(12)：P.1456-1464,9.DOI:10.3969/j.issn.2097-2806.2024.12.007

Effect of fermented polypeptide of Sacha Inchi(Plukenetia volubilis L.)on the structure of liquid crystal emulsion

Xiaochun Liu ¹Tingting Luo ¹Jie Dai ²Laicheng Chen ³Qiuxing He¹

作者信息

1. School of Chemistry and Chemical Engineering,Guangdong Pharmaceutical University,Zhongshan,Guangdong 528458,China
2. School of Health Industry,Zhongshan Torch Polytechnic,Zhongshan,Guangdong 528400,China
3. Guangzhou Hemgathion Biotechnology Co.,Ltd.,Guangzhou,Guangdong 510800,China Fujian Jingzhilian Biotechnology Co.,Ltd.,Zhangzhou,Fujian 363000,China
折叠

摘要

关键词

Sacha Inchi polypeptide/liquid crystal emulsion/liquid crystal structure/rheology

分类

化学化工

引用本文复制引用

Xiaochun Liu,Tingting Luo,Jie Dai,Laicheng Chen,Qiuxing He..Effect of fermented polypeptide of Sacha Inchi(Plukenetia volubilis L.)on the structure of liquid crystal emulsion[J].日用化学工业（中英文）,2024,54(12):P.1456-1464,9.

基金项目

广东省教育厅2020年度普通高校重点科研平台和项目(2020ZDZX2101)。（2020ZDZX2101）

日用化学工业（中英文）

OA北大核心CSTPCD

ISSN：2097-2806

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