1. Protein emulsion system is one of the important systems in food science. 蛋白质乳浊液体系是食品中最重要的体系之一。
2. Use: After application of the emulsion, apply onto face and massage to absorb. 使用方法：在乳液后取本品适量，均匀涂抹于脸上按摩至吸收。
3. The defoam effect , emulsion stability and technological process were discussed. 讨论了消泡效果，乳液稳定性和制备工艺。
英英解释
n.
1. (chemistry) a colloid in which both phases are liquids
2. a light-sensitive coating on paper or film; consists of fine grains of silver bromide suspended in a
