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emulsifying    
乳化

乳化


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  • The Meaning of Emulsify in Cooking and Baking - The Spruce Eats
    To emulsify means to mix two ingredients that do not combine easily, such as oil and water Learn how to make emulsions such as vinaigrettes
  • Emulsion - Wikipedia
    An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation Emulsions are part of a more general class of two-phase systems of matter called colloids
  • EMULSIFY Definition Meaning - Merriam-Webster
    The meaning of EMULSIFY is to disperse in an emulsion; also : to convert (two or more immiscible liquids) into an emulsion How to use emulsify in a sentence
  • What Is Emulsification and How Does It Work . . . - MasterClass
    To emulsify is to force two immiscible liquids to combine in a suspension—substances like oil and water, which cannot dissolve in each other to form a uniform, homogenous solution Although oil and water can’t mix, we can break oil down into teeny-tiny droplets that can remain suspended in the water
  • Emulsify - Definition and Examples of . . . - Biology Dictionary
    Emulsification, or to emulsify something, is defined as the mixing of two liquids that usually are unmixable together to form an emulsion
  • Understanding Emulsification in Cooking: The Science and Art . . .
    Emulsification is a culinary technique that involves mixing two unmixable liquids—primarily oil and water—to create a stable blend known as an emulsion This process is essential in various cooking applications, such as salad dressings, sauces, and mayonnaises
  • Emulsifier | Definition, Types, Uses | Britannica
    emulsifier, in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing A number of emulsifiers are derived from algae, among them algin, carrageenan, and agar





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