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1.Nonetheless, the high costs of liquid nitrogen and the gelation during thawing hinders commercial application for these rapid frozen yolk products decisively. 2.Within a high temperature range of 55–95 C diluted egg yolk first showed a viscosity maximum (75–80 C), followed by a viscosity minimum, before the... 顯示更多 1.Nonetheless, the
high costs of liquid nitrogen and the gelation during thawing
hinders commercial application for these rapid frozen
yolk products decisively.
2.Within
a high temperature range of 55–95 C diluted egg yolk first
showed a viscosity maximum (75–80 C), followed by a viscosity
minimum, before the irreversible aggregation of the
proteins began at temperatures above 85 C. This temperature
range is very important for estimating the functional
properties of egg yolk
3.But, after freezing/thawing egg yolk assumes a gel-like
behaviour with rheological characteristics typical of physical
gels, where the network is held together by linkages
weaker than covalent ones. The gelation process proved
to be highly dependent on frozen storage temperature.
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