1) mayonnaise-like emulsion
蛋黄酱型乳化液体系
2) yelk-fluid
蛋黄乳液
1.
The mice were treated with ip 75% fresh yelk-fluid(except the normal control group)and determine the lipid level 24h later.
方法:雌性昆明小鼠40只,随机分成5组,对照组,给药组分别给予高、中、低剂量的复方荷叶制剂,给药一周后,除正常对照组外,每组腹腔注射75%蛋黄乳液,24h后测定血脂。
3) mayonnaise
[英][,meɪə'neɪz] [美]['meənez]
蛋黄酱
1.
The study of garlic mayonnaise stability and rheology;
蒜油蛋黄酱稳定性及其流变学特性研究
2.
Dynamic Viscoelasticity Property of Mayonnaise during High Pressure Processing;
高压处理蛋黄酱动态粘弹特性的研究
4) emulsion system
乳液体系
1.
A new sort of water evaporation retardants of W/O emulsion system was prepared by blend of long chain fatty alcohol and short chain alcohol.
采用长链脂肪醇和短链醇复配,制成W/O乳液体系,制备了一种新型水分蒸发抑制剂。
2.
Dodecyl mercaptan(DDM) as chain transfer agent was introduced into self-crosslinkable acrylate emulsion system.
在自交联的丙烯酸酯类乳液体系中,引入链转移剂十二硫醇(DDM)。
5) emulsifying liquid
乳化液体
补充资料:蛋黄酱沙司
甜品点心类
做法
1)蛋黄沙司 蛋黄2只放锅中,加2大匙砂糖搅拌到蛋黄完全打碎,牛奶100cc缓慢加入锅中,边加
边搅。将锅移至中火上边加热边搅拌到沙司起稠,冷却待用。(注意:千万不能将沙司煮开)
2)材料中水果切成合适大小,放入盘中
3)冷却后的蛋黄沙司、鲜奶油、酸奶按3:1:1的比例配好浇在2)的水果上即可
说明:补充资料仅用于学习参考,请勿用于其它任何用途。