The analysis of protein fractions also indicated that protein had a stable and strong emulsification property during food processing.
蛋白组分含量分析，加工过程中蛋白的乳化力强，稳定性较好。
Methods ACM was prepared by emulsification gelation method and its formation mechanism was studied by DSC analysis.
方法采用乳化胶凝法制备海藻酸钠壳聚糖微囊，通过差示扫描量热法(dsc)探讨其成型机理。
A laboratory analysis shows that emulsification is related to the chemical type and concentration and water cut in acting force and system.
室内研究认为，乳化与作用力、体系中的化学剂类型和浓度及含水率等因素有关。
A laboratory analysis shows that emulsification is related to the chemical type and concentration and water cut in acting force and system.
室内研究认为，乳化与作用力、体系中的化学剂类型和浓度及含水率等因素有关。
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