The liquid phase flow promotes the collision, coalescence and movement of bubbles, resulting in that porosities distribute along the periphery of nugget.
液相流动促进气泡的碰撞、合并及迁移是气孔沿熔核周边分布的主要原因。
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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