Researched on the using of skin collagne in the mayonnaise production,the result show that the capability of emulsification of skin collagen is poor than sucrose fatty acid esters.
研究了鱼皮胶原蛋白作为乳化剂在蛋黄酱生产中的应用，结果显示鱼皮胶原蛋白的乳化作用稍弱。
参考来源 - 几种主要淡水鱼胶原蛋白的制备及其特性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
N-UNCOUNT Mayonnaise is a thick, pale sauce made from egg yolks and oil. It is put on food such as salad and sandwiches. 蛋黄酱
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