摘要
介绍了微乳的概念、形成理论、组成以及微乳液制备过程中的一些关键问题,由于微乳液的特殊理化性质,使得这种新技术在食品化学领域具有相当潜在的应用前景。
This paper introduced the concept of microemulsions,the theory of their formation,composition and some key problems on their fabrication. Because microemulsions have unique chemical and physical properties, this new type of technology will have a potential prospect in food, pharmaceutical and biological fields.
出处
《食品科技》
CAS
北大核心
2003年第1期7-10,共4页
Food Science and Technology
