这就是为什么蛋清煮后发生颜色和质地的变化：当蛋清中的白蛋白失去其结构，其物理外貌也随之转变。

This, for instance, is why egg whites change colour and texture when cooked: as the albumen in the whites loses its structure, its physical appearance is transformed.

youdao

把一道在你面前新鲜上桌的寿司冷落太久是不礼貌的，因为温度、结构质地、湿度都会改变。

It's not polite to leave a freshly presented piece of sushi for too long in front of you, as temperature, texture and moisture all change.

youdao

用于布丁、果冻增稠改善口感提高凝聚强度及产品质地结构。

For the pudding, jelly thickening pool to improve taste improve product quality and strength of the structure.

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