Adjusting use level of collagen and chitosan, the interaction of macromolecular could be changed, and stability of pulp could be adjusted.

调整胶原蛋白和壳聚糖的用量比例，可以改变大分子间的相互作用，从而调整纸浆纤维的稳定性。

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In this paper, the microcosmic morphological characters of apple pulp cells and the factors that affect cloudy juice stability were also discussed.

文中还就苹果果肉细胞的微观形态、影响悬浮稳定性的因素进行了探讨，以深入探究完全成熟的苹果更加适宜制取浊汁的机理。

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From the analysis on the ingredients of loquat pulp juice it was found that the primary factors influencing the stability were crude fiber, insoluble pectin, crude protein and soluble pectin.

通过对枇杷果肉饮料成分的分析，确定了影响其稳定性的主要因素是粗纤维、不溶性果胶、粗蛋白和可溶性果胶等成分。

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