本文主要研究了酪朊酸钠用量、均质工艺条件对液态植脂咖啡伴侣的粒度分布及稳定性的影响。
The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied.
目的：制备10 -羟基喜树碱的半固体脂质纳米粒(HCPT - SSLN)并考察其稳定性。
Objective: to prepare 10-hydroxycamptothecin-semisolid lipid nanoparticles (HCPT-SSLN) and investigate its stability.
研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.
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