Gel texture is extrinsic exhibition of egg white microstructure.
凝胶质地是蛋白微观结构的外在表现之一。
Due to the natural source of the Lecithin, the color or texture of the soft gel contents may vary. This does not affect the fine quality of this product.
由于是天然的卵磷脂来源，软胶囊所含成分的颜色或是质地可能多样，这并不影响这个产品的高品质。
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
Preserving gel texture during the drying step, which is one of the main problems of Sol gel process, can make drying gels have a lot of special properties and applications.
在干燥阶段维持凝胶织构可使得干燥凝胶具有一些特殊的性质和用途，也是溶胶-凝胶工艺中的关键问题之一。
The viscosities were correlations to gel texture properties.
粘度特性与淀粉凝胶质构特性显著相关。
The unique gel cream texture is instantly absorbed leaving a dry feel.
独特的凝胶乳霜质地，瞬间吸收留下了干燥的感觉。
The unique gel cream texture is instantly absorbed leaving a dry feel.
独特的凝胶乳霜质地，瞬间吸收留下了干燥的感觉。
应用推荐