文中分析了形成稳定乳状液的机理。
The mechanism of forming stable emulsing liquid was analysed.
为评价这些微粒对乳化稳定性的贡献，分别开展了乳状液稳定性实验和液滴聚并实验。
Both the emulsion stability experiments and the drop coalescence experiments are performed to evaluate the contribution of these particles to emulsification.
本文阐述了乳化剂在牛乳饮品中的作用机理，并对影响牛乳饮品乳状液稳定性的因素进行了分析。
In this paper, the function mechanism of emulsifier in milk drink was elaborated and the factors to influence stability of milk drink were analyzed.
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