The partial coalescence of fat in whipped dairy emulsions and the effects of whipping conditions, oil type and absorbed layer of fat on partial coalescence are introduced in this paper.
综述了脂肪球在搅打乳状液中的部分聚结现象和搅打条件、脂肪种类、脂肪球吸附膜对部分聚结的影响。
The partial coalescence of fat in whipped dairy emulsions and the effects of whipping conditions, oil type and absorbed layer of fat on partial coalescence are introduced in this paper.
综述了脂肪球在搅打乳状液中的部分聚结现象和搅打条件、脂肪种类、脂肪球吸附膜对部分聚结的影响。
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