Microencapsulation is widely used in food industry.
微包封目前已广泛应用于食品工业上。
Microencapsulation is a newly developing technique within the food industry.
微胶囊技术是食品工业中的一门新兴技术。
The stability of the emulsion is important for the microencapsulation efficiency.
结果表明，乳状液的稳定性是影响粉末猪油品质的重要因素。
The microencapsulation could increase the flavor of soybean yogurt and soybean ice-cream.
应用于大豆冰激淋和大豆酸奶中，可掩盖豆腥味，提高产品感官质量。
Objective To investigate the in vitro proliferation and microencapsulation of ovarian cells.
目的探讨微囊化制备在卵巢细胞体外增殖培养研究中的作用。
By microencapsulation, envelopment and mixing granulation, the stability of the CNN can be improved.
通过微囊化技术、外包及混合造粒都可以提高CNN的稳定性。
Microencapsulation of flavouring substance is an important branch of microencapsulation embedding technology.
风味物质微胶囊化是微胶囊包埋技术的一个重要分支。
It also explains screen Printing process for microencapsulation and some points for consideration are offered.
同时论述了微胶囊的丝网印刷工艺及应注意的一些问题。
Microencapsulation is a new Hi-Tech, which the oil can be protected by the wall materials encapsulation effect.
微胶囊是现代高新技术，可以通过壁材的包埋作用保护油脂。
Microencapsulation protects the oleoresin against such destructive changes, and also converts it into a free-flowing powder.
微囊法可保护油树脂免受这种破坏性改变，并能将其变换为自由流动的粉末。
The pure cotton fabrics finished by perfume compound microencapsulation with melamine resin as shell material were described.
以密胺树脂及改性密胺树脂为壁材，正十四烷为芯材，制备一种具有复合结构壁材的相变微胶囊。
APA microencapsulation could reduce histological reactions in transplantation area and prolong the survival of the transplant.
APA微囊包裹可减轻羊移植区组织反应，延长移植物的存活。
The oil-soluble microencapsulated tea polyphenols (TP) was made by microencapsulation with cold spray method and dried in vacu.
将水溶性的茶多酚通过冷喷雾法微胶囊技术变成油溶性的茶多酚。
The progress in the research on microencapsulation of major carotenoids(especially carotene and lycopene)is reviewed in the paper.
对胡萝卜素、番茄红素等主要类胡萝卜素的微胶囊化的研究进展做了简要综述。
Objective To study the best preparation of fennel oil polylactic acid microencapsulation by emulsifying solvent-evaporation process.
目的：探讨乳化溶剂挥发法制备茴香油聚乳酸微胶囊粒子的最佳工艺。
This paper introduces the methods of producing microencapsulation flavorings and its application on baking, candy, drinking, seasoning.
本文主要讨论了食品香精微胶囊化的几种方法，以及其在烘焙食品、糖果、饮料、调味料中的应用。
Significant differences in the microencapsulation of algal oil were observed by using dextrin of various DE in place of modified starch.
DE值不同的麦芽糊精替代变性淀粉，对其微胶囊化有很大影响；
Microencapsulated phase change materials, a new kinds of composite phase change materials, was prepared with microencapsulation technology.
微胶囊相变材料是将微胶囊技术应用于相变材料而形成的新型复合相变材料。
The technology of flavor microencapsulation is detailedly and systemically reviewed. Some updated development in the this field is reported.
对香精香料微胶囊这一技术进行了全面系统地介绍。一些最新技术进展也在此报道。
And the material liquid property (mainly is viscosity and emulsify stability) is main factor that affects the microencapsulation efficiency.
提出初始液性质(主要是粘度和乳化稳定性)是影响微胶囊化效果的主要因素。
The composition of wall materials and the technology of spray -drying for the butylated hydroxy toluene (BHT) microencapsulation were studied.
研究了喷雾干燥法制备高包埋率微胶囊化二丁基羟基甲苯(BHT)的壁材组成及工艺条件。
The ratios of the core and wall were changed in order to control the release rate of the disperse dyestuff during the course of microencapsulation.
通过改变微胶囊化时的芯壁比，控制分散染料缓释速率，并考察相应微胶囊化分散染料的高温高压染色上染曲线、初染率、 匀染性及提升力等染色性能。
The practice prove that the microencapsulation is an important way for dairy product research and development, it have an important value practical.
实践证明，微胶囊技术为乳制品的研究与开发提供了一条很重要的途径，具有很高的实用价值。
Using Arabic gum and malt dextrin as wall material of microcapsules, the microencapsulation technology of eucommia seed oil was studied in this work.
选用阿拉伯胶和麦芽糊精作微胶囊壁材，对喷雾干燥法制备杜仲籽油微胶囊的技术进行研究。
Fat powder of imitation breast milk is made by microencapsulation technique, the structure of the product was observed by scanning electron microscope.
运用微胶囊化技术制取母乳化脂肪粉，并对产品进行电镜观察。
The results indicated that low viscosity of SSOS with certain dextrose equivalent would be potential wall materials for microencapsulation of lemon oil.
研究结果表明一定葡萄糖值的低粘度ssos作为微胶囊壁材具有很好的包埋效果。
The result shows that the powder of butter with tea produced by microencapsulation technology has good taste and instant capacity and is easy to conserve.
结果表明，用微胶囊粉工业化生产的酥油茶粉口感好、速溶性好，易于保存。
The article introduces the structure, function, material and process of fragrant microencapsulation ink, it also conceives of the application in printing.
本文主要对香味微胶囊油墨的结构、功能、制作材料及制法进行了介绍，并对其在印刷中的应用上作的一些设想进行了说明。
The article introduces the structure, function, material and process of fragrant microencapsulation ink, it also conceives of the application in printing.
本文主要对香味微胶囊油墨的结构、功能、制作材料及制法进行了介绍，并对其在印刷中的应用上作的一些设想进行了说明。
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