1.
Study on Influences of Emulsified Oil on Dough Rheological Properties and the Quality of Steamed-Bread
乳化油脂对面团流变特性和馒头品质的影响
2.
Study on Technique of Micronizing and Emulsification of Corn Protein Simulation Fat
玉米蛋白油脂模拟品微粒化及乳化技术的研究
3.
a salt of bile acid and a base; functions as an emulsifier of lipids and fatty acids.
胆汁酸形成的盐，一种碱，用作油脂和脂肪酸的乳化剂。
4.
Enzymatic Oil Hydrolysis in Solvent-free Medium and Micro-emulsion Medium;
无溶剂及微乳液体系中脂肪酶催化油脂水解反应研究
5.
Among the oleoyl phospholipids the emulsifiability of the product with acylating ratio 82.3% is the highest for turpentine and n-hexane.
在油酰化磷脂中,酰化率为82.3%的改性磷脂对松节油和正己烷的乳化性最高。
6.
Studied on the Lipid Changes of Micro-endosperm Super-high-oil Corn in the Process of Germination
微胚乳超高油玉米种子萌发过程中子粒脂类化合物含量变化研究
7.
The emulsifiers in all examples are mono-and diglycerides of fat-forming fatty acids or soubitan monooleate.
所有例子中所用的乳化剂为脂肪酸（它是构成脂肪的）的一和二甘油酯及一油酸山梨糖醇酯。
8.
Preparation of Polyglycerol Fatty Acid Ester and Research of Powder Emulsifier in Cake
聚甘油脂肪酸酯的制备及其蛋糕用粉末乳化剂的研究
9.
The Mechanism of Protective Effect of Seabuckthorn Seed Oil Fat Emulsion in Mice Against Radiotherapy and Chemotherapy Injury
沙棘籽油脂肪乳对小鼠放疗和化疗损伤的保护作用与机制探讨
10.
Study on synergistic effects in emulsification between calcium carbonate nanoparticles and polyglycerol 10 stearic acid ester
纳米碳酸钙/十聚甘油单硬脂酸酯乳化协同效应研究
11.
synthetic resin emulsion paints(interior)
合成树脂乳化漆（内部用）
12.
When the rapeseed is proceeded by combining physical grinding with enzymatic degradation, the molecule of oil will disperse into aqueous phase and form the emulsified oil.
油菜籽经机械破碎与酶解处理后,油脂分子从菜籽细胞内分散到水相中,形成乳化液。
13.
First he filled the churn with cream to make butter.
首先，他把搅乳器装满了乳脂，准备制作奶油。
14.
Study on the Constituents of Sn-2 Fatty Acid from Milk Triacylglyceride
牛乳脂肪甘油三酯中sn-2位脂肪酸组成的分析
15.
agitates cream to separate butterfat from buttermilk.
搅动奶油以便从酪乳中提炼脂肪。
16.
cream that has at least 18% butterfat.
乳脂肪含量至少达到%的奶油。
17.
cream that has enough butterfat (30% to 36%) to be whipped.
含有足够的搅打乳脂肪的奶油。
18.
The woman churned the cream to butter.
那妇人将乳脂搅拌成奶油。