Emulsification - Unit Operations in Food Processing - RL Earle The dispersed particles in the emulsion have a very large surface area, which is created in the process of emulsification. Surface effects depend upon the ...
不同種類油脂對食品乳化系統安定性之影響Studies on Emulsion ... 乳化作用對於油脂在食品中的應用相當重要,故本實驗針對米糠油、沙拉油、. 棉籽油 及紅花籽油四種不同油脂,以蛋黃為 ...