This paper discusses the influence of water volume fraction, temperature, and time on the rheological properties of W/O emulsion.
这篇论文讨论了含水率、温度和时间等因素对 W/O 乳状液流变性的影响。
The orthogonal experiment was made for effects of extracting temperature, time, water volume and number of extraction on the results of extracted barley tea.
对浸提温度、时间、加水量及浸提次数对大麦茶饮料浸出效果的影响进行了正交实验。
The stability was affected by kinds and dose of emulsifier, volume fraction of water phase, temperature and velocity of stir.
研究了乳化剂种类和用量、水相体积分数、温度、搅拌速率等因素对超浓反相乳液聚合的影响。
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