Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.
因此，啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应，这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。
Born inTaipei, studying in Milan, has been in Italy and Asia working in menswear design, styling consultant and many other things. Now working as the senior tutor in Marangoni Shanghai.
生于台北，留学米兰，曾在意大利及亚洲各地担任一线品牌男装设计、造型顾问等职，现为马兰戈尼上海校区时装设计类课程资深导师。
Born inTaipei, studying in Milan, has been in Italy and Asia working in menswear design, styling consultant and many other things. Now working as the senior tutor in Marangoni Shanghai.
生于台北，留学米兰，曾在意大利及亚洲各地担任一线品牌男装设计、造型顾问等职，现为马兰戈尼上海校区时装设计类课程资深导师。
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