该文主要介绍淀粉-脂质复合物形成过程及其抗老化作用。

This paper will tell you the formation of starch-lipid complexes and their function of antistaling.

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利用扫描电镜观察亚微观结构，质构分析仪分析泡沫硬度和内部质构，研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。

The effects of emulsifiers on the stability, appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.

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每个细胞的胞质内首先产生大量的嗜锇颗粒、蛋白-脂类复合体；

Massive osmiophilic droplets (OD) and protein-lipid bodies (PB) were firstly produced in every cytoplasm;

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每个细胞的胞质内首先产生大量的嗜锇颗粒、蛋白-脂类复合体；

Massive osmiophilic droplets (OD) and protein-lipid bodies (PB) were firstly produced in every cytoplasm;

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