1.
Preparation of Immunoglobulin G Lipsomes from Milk Fat Globule Membrane Phospholipids
乳脂肪球膜磷脂-免疫球蛋白G脂质体的制备
2.
Composition and physiological characteristics of milk fat globule membrane
乳脂肪球膜(MFGM)的组成及生理特性
3.
Lecithin is an emulsifier that breaks down fat and cholesterol and helps you maintain a healthy heart and blood vessels.
卵磷脂是脂肪质的乳化剂，有助分解脂肪及胆固醇，保持心血管健康。
4.
The impact of lipid emulsions with different phospholipid/triglyceride ratios on plasma lipid concentrations in the rats
不同磷脂/甘油三酯比的脂肪乳剂对大鼠血脂的影响
5.
Objective To observe the effects of different fat emulsions with various phospholipid/triglyceride (PL/TG) ratio on plasma lipid concentrations in the rats.
目的 观察不同磷脂 /甘油三酯比的脂肪乳剂对血脂的影响。
6.
Milk is in the form of a stable emulsion of fat globules dispersed throughout an aqueous phase containing the non-fat solids.
乳中的脂肪球以稳定的乳浊液形式存在,脂肪球均匀分散在含非脂乳固体的液相中。
7.
Active lipase is associated with the membrane of the spherosomes.
活跃的脂肪酶与圆球体的膜相结合。
8.
"and medium and heavy creams (the latter including whipping cream) contain about 30% and 36% respectively. Commercial sour cream, about 18-20% Butterfat, is inoculated with lactic-acid-producing Bacteria."
中等乳脂,含乳脂肪30～36%;搅打起泡或浓厚的乳脂,含乳脂肪不少于36%。
9.
Lecithin is an emulsifier that helps break down fats and helps to maintain a healthy heart and blood vessels.
卵磷脂是脂肪物质的乳化剂，有助分解脂肪及胆固醇，保持心血管健康。
10.
Under the influence of gravity, most of the fat globules are sufficiently large to rise on standing as a result of the difference in density between the milk fat and the aqueous phase, forming cream.
乳脂肪和水相的脂肪密度不同,受重力影响,多数脂肪球会大得足以浮而形成稀奶油。
11.
Determination of Fatty Acids in the Phospholipid of Rat Biological Membrane by Capillary Gas Chromatography(CGC)
毛细管气相色谱法测定大白鼠生物膜标本中磷脂脂肪酸的含量
12.
Effects of polysaccharide from arnebia euchroma (Royle) Johnst on phospholipids fatty acid of erythrocyte membrane for S_(180) mice
紫草多糖对S_(180)小鼠红细胞膜磷脂脂肪酸的影响
13.
Preparation of Large Size Agarose Gel Beads by Microporous Membrane Emulsification Technique
常规膜乳化法制备大粒径琼脂糖微球
14.
Preparation of Large Size Agarose Beads by Microporous Membrane Emulsification Technique
微孔膜乳化法制备大粒径琼脂糖微球
15.
contains more than 36% butterfat.
乳脂肪含量不低于36%。
16.
The Study on the Blood Compatibility of the PLLA/Lecithin Blend Fil ms
左旋聚乳酸/卵磷脂共混物膜的血液相容性研究
17.
Glycerol is a constituent of all fats and phospholipids.
甘油是所有脂肪和磷脂的组成部分。
18.
The polar lipids are found almost entirely in cellular membranes (phospholipids being the main components of the bilayer) with only very small amounts in depot fats.
极性油脂几乎全部存在于细胞膜(磷脂是双层的主要成分),只有很少量存在于贮存脂肪中。