收稿日期: 2020-12-16
修回日期: 2021-04-07
网络出版日期: 2021-04-19
基金资助
国家自然科学基金-促进海峡两岸科技合作联合基金资助项目(U1905202);国家自然科学基金资助项目(31871758);广州市珠江科技新星专项(201806010144);广东省自然科学基金资助项目(2020A1515011304)
Property Characterization and Emulsion Stability of Solid Lipid Particles Prepared by Ultrasonic Treatment
Received date: 2020-12-16
Revised date: 2021-04-07
Online published: 2021-04-19
Supported by
Supported by the Joint Fund to Promote Cross-Straits Scientific and Technological Cooperation-NSFC (U1905202), the National Natural Science Foundation of China (31871758) and the Natural Science Foundation of Guangdong Province(2020A1515011304)
张霞 , 昝胜杰 , 李冰 , 刘苑 , 焦文娟 , 罗鑫 , 李琳 . 超声法制备的固体脂肪结晶颗粒的性质及其乳液稳定性分析[J]. 华南理工大学学报(自然科学版), 2021 , 49(11) : 27 -37 . DOI: 10.12141/j.issn.1000-565X.200767
Key words: solid lipid particle; ultrasonic; particle size; morphology; crystal form; emulsion
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