摘要
考察溶血磷脂的部分性能,结果表明,溶血磷脂的润湿能力、乳化稳定性优于普通磷脂。同时,研究了溶血磷脂基本理化指标和红外光谱。
The part of quality of lysolecithin was studied and the results showed that lysolecithin had better quality of wetting ability and emulsion stability than phospholipid. Meanwhile, its physical and chemical quality and infrared spectrum was also studied.
出处
《现代食品科技》
EI
CAS
2006年第2期61-63,66,共4页
Modern Food Science and Technology
关键词
溶血磷脂
性能
Lysolecithin
Property
