Food Science
高内相乳液
High Internal Phase EmulsionA dispersion where the volume fraction of the dispersed phase is greater than 0.74, typically stabilized by an interfacial film. / 一种分散体系，其中分散相的体积分数大于0.74，通常由界面膜稳定。
- Knowledge type
- 工艺技术
- First proposed or discovered
- Proposer
- Turkey Farm member
- Creator
- 农场主
- Last updated
- 2026-11-01 20:06:09
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Main parameters and performance indicators
Volume fraction: >0.74Stabilizer: Pleurotus eryngii protein modified by ultra-high pressure combined with glutamine transaminase treatment
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Related literature
ranked by community starsFabrication of a high internal phase emulsion stabilized with Pleurotus eryngii protein modified by ultra-high pressure combined with glutamine transaminase treatment as a potential fat substitute in pork patty formulationsOpen source
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Creation and modification trail
1 recordsRecord title: High Internal Phase Emulsion.
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