核桃乳稳定性理论的初步研究

【摘要】 针对全脂核桃乳体系,研究了体系的粘度性质、pH、电解质等对核桃乳稳定性的影响以及均质条件引起的粒子大小及超微结构,初步探讨了核桃乳的稳定性理论。更多还原

【Abstract】 In this paper,the mechanism of stabilization for walnut milk emulsion was studied.The result showed the kind and concentraion of salts,pH and particle size are the main factors affecting the stability.The stability of the system mainly depends on the concrete interaction between additives and protein,oil,while increasing the viscosity to decrease the sediment velocity is less important.更多还原