FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (11): 7-11.
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QIU Guang-Liang, QIU Guang-Ming
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Abstract: The magnetic microsheres have been prepared by precipitation of magnetite from the mixture of ferrous ions and hydrogen peroxide in the prensence of gelatin and sodium hydroxide. The microspheres containing magnetite cores surrounded, by chemisorbed gelatin have 7~400nm diameter with being distributed. They have good mopetic risponsibility in the presence of magnetic field and food dispersion stabylity in water. Experiments have indicatde that gelatin,pH of solution and ferrous chloride have the great effects on forming magnetic gelatin microspheres.
Key words: Gelatin Magnetic microspheres Diameter Magnetic risponsibility
QIU Guang-Liang, QIU Guang-Ming. The Preparation of Magnetic gelatin Micrsheres and Its Properties[J]. FOOD SCIENCE, 1998, 19(11): 7-11.
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