Egg yolk contains lecithin which acts a an emulsifier. It can be used to stabilize emulsions. Adding egg yolk to a mixture of oil and water prevents the two liquids from separating. A.\u9519 B.\u5bf9<\/p>\n
\u6b63\u786e\u7b54\u6848\uff1aB<\/p>\n","protected":false},"excerpt":{"rendered":"
Egg yolk contain...<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[496],"class_list":["post-30121","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-496"],"_links":{"self":[{"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=\/wp\/v2\/posts\/30121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30121"}],"version-history":[{"count":0,"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=\/wp\/v2\/posts\/30121\/revisions"}],"wp:attachment":[{"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zhenti.52daan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}