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胶特性以及乳清蛋白溶液的粘度等流变特性作了介绍。
The manufacturing factors which have most influence on the emulsion characteristics are the chemical composition and dye-sensitisation of the emulsion. 在制造过程中，使乳酸胶特性最受影响的因素是乳酸的化学成份和染色酸化剂。
