Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods
For effectively reducing the residual amount of the viscous fluid foods after consumption, the palm wax, candelilla wax and hydrophobic nano-silica were adequately dispersed into absolute ethyl alcohol to form the suspension solution. Afterwards, the suspension was sprayed onto the surface of the co...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080356 |
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