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。

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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。

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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。

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