纤维素胶体粒子对Pickering乳液的稳定及性能调控

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1、HUAZHONGAGRICULTURALUNIVERSITY硕士学位论文MASTER’SDEGREEDISSERTATION纤维素胶体粒子对Pickering乳液的稳定及性能调控StabilizationandPerformanceModulationofPickeringEmulsionsStabilizedwithCelluloseGelParticles研究生:朱亚CANDIDATE：YAZHU导师:刘石林SUPERVISOR：SHILINLIU专业:食品工程MAJOR：FOODENGINEERING研究方向:食品胶体FIELD：FOODHYDROC

2、OLLOIDS中国武汉WUHAN，CHINA二〇一八年六月JUNE，2018华中农业大学硕士学位论文纤维素胶体粒子对Pickering乳液的稳定及性能调控StabilityandPerformancemodulationofPickeringemulsionstabilizedbycellulosegelparticle研究生:朱亚学号:2015309120083指导教师:刘石林教授学位类型:食品工程硕士领域：食品胶体华中农业大学食品科学技术学院中国·武汉CollegeofFoodScienceandtechnologyHuazhongAgricultur

3、alUniversityWuhan,China纤维素胶体粒子对Pickering乳液的稳定及性能调控目录摘要.....................................................................................................................................iAbstract.....................................................................................

4、..........................................iii第一章前言........................................................................................................................11.1乳液体系概述.....................................................................................................

5、...21.1.1传统乳液......................................................................................................31.1.2Pickering乳液..............................................................................................41.1.3稳定食品Pickering乳液的粒子种类.............................

6、............................51.1.4粒子形貌对形成Pickering乳液的研究.....................................................71.2纤维素简介............................................................................................................81.2.1纤维素结构特征...........................................

7、...............................................81.2.2纤维素的溶解体系......................................................................................81.2.3纤维素的改性..............................................................................................91.3脂肪替代物...................

8、.................................