According to different purposes, the differences of solubility, shape and size of molecule and charge properties can be used to separate the components of gelatin.

根据不同的目的，可依据溶解度，分子形状、大小及电荷性质的差异，对明胶组分进行分离。

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The results show that both average size and number of free-volume holes in the fish gelatin macromolecules are lower than those in the bovine gelatin macromolecules.

结果表明，鱼明胶大分子中自由体积空穴的尺度与数量均低于骨明胶大分子。

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The influence of emulsification conditions on the average size and swelling capacity of prepared gelatin microspheres was fully studied.

采用乳化-热交联法制备了明胶微球，研究了乳化条件对微球粒径大小和溶胀性的影响。

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