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。
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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