This article introduces the rheological properties, including gelation characteristics of whey proteins, casein and viscosi-ties of various solutions containing whey proteins. 文章就乳清蛋白和酪蛋白的凝膠特性以及乳清蛋白溶液的粘度等流變特性作了介紹。
The manufacturing factors which have most influence on the emulsion characteristics are the chemical composition and dye-sensitisation of the emulsion. 在制造過(guò)程中，使乳酸膠特性最受影響的因素是乳酸的化學(xué)成份和染色酸化劑。
