fat globules partial coalescence
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The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.
研究了不同浓度的瓜尔豆胶对搅打稀奶油乳状液的表观黏度、脂肪球粒度、脂肪球界面蛋白浓度、脂肪球部分聚结率、泡沫硬度和搅打起泡率的影响。
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