fat globule membrane 脂肪球膜 ; 脂肪球皮膜
chylus fat globule 乳糜脂粒
neutral fat globule 中性脂肪球
milk fat globule membrane 乳脂肪球膜 ; 牛奶脂肪球膜
mouse milk fat globule 小鼠乳脂小球
milk fat globule membrane phospholipids 乳脂肪球膜磷脂
Milk fat globule membrane protein 乳脂肪球膜蛋白
human milk fat globule 人乳脂肪球
milk fat globule 乳脂肪球
Based on the structural characteristics of fal globule of cow milk, stability ami affecting factors of fat globule of cow milk was studied in the current paper.
本文从牛乳脂肪球的结构特点出发，从不同角度分析探讨了牛乳脂肪球的稳定性及其影响因素，为探讨酒精阳性乳的形成机理提供了理论依据。
The fat globule can take place partial coalescence over 60% only in whipping process, it made phase inversion of ropy whipped topping emulsions turn into stable solidity foam.
只有在搅打条件下才能获得60%以上的脂肪球部分聚结率，使植脂奶油由一个黏稠的液体转变为稳定的泡沫结构。
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