文章从蛋黄酱乳化液的稳定性、脂类的氧化以及主要风味成分的稳定性三个方面详细介绍了蛋黄酱的稳定性。
In this paper we introduce three aspects of the stability of mayonnaise: the breakdown of the emulsion, oxidation of the lipid and the stability of main flavour components.
采用示踪技术研究乳化液膜的稳定性。
A tracer technique was used to study the stability of liquid surfactant membrane.
305半合成水溶性切削液的好处是既有乳化液的润滑性，还有合成液的稳定性。
ATS-305 Semi synthetic soluble cutting fluid is the advantage of both emulsion lubrication, and synthetic fluid stability.
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