whipped
英 ['wɪpt] 美 ['wɪpt]

v.

鞭打( whip的过去式和过去分词 )；抽打；搅拌…直至变稠；偷

英英释义

whip[ hwipt ]

• n.
  • an instrument with a handle and a flexible lash that is used for whipping
  • a legislator appointed by the party to enforce discipline

    同义词：party whip

  • a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit
  • (golf) the flexibility of the shaft of a golf club
  • a quick blow delivered with a whip or whiplike object

    "the whip raised a red welt"

    同义词：lashwhiplash

• v.
  • beat severely with a whip or rod

    同义词：flogweltlatherlashslashstraptrounce

  • defeat thoroughly

    同义词：worstpipmop uprack up

  • thrash about flexibly in the manner of a whiplash

    "The tall grass whipped in the wind"

  • strike as if by whipping

    "The curtain whipped her face"

    同义词：lash

  • whip with or as if with a wire whisk

    同义词：whisk

  • subject to harsh criticism

    同义词：blisterscald

词组短语

whipped cream n. 生奶油

双语例句

1. The wind whipped several slates off (the roof).
   那阵风(从屋顶上)刮下几块瓦来。
2. She whipped round just as he was about to attack her from behind.
   他正要从她後面袭击她，她一下子转过身来。
3. The people were whipped up into a frenzy by the speaker.
   人们听了演说人的话群情激奋。
4. The thief whipped round the corner and out of sight.
   那个贼一溜烟儿转过街角就看不见了。
5. The branch whipped back and hit me in the face.
   那树枝突然弹回打在我的脸上。
6. The star was whipped into a fast car and driven off.
   那个明星迅速上了一辆汽车疾驶而去。
7. The wind whipped across the plain.
   大风扫过平原。
8. Their team really whipped ours at volleyball.
   他们的排球队彻底击败了我们队。

权威例句

Transient development of whipped cream properties
Why Were Workers Whipped? Pain in a Principal-Agent Model
Freezer stable whipped ice cream and milk shake food products
The development of structure in whipped cream
Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions.
Polyneuropathy from inhalation of N2O cartridges through a whipped-cream dispenser
Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer
Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions
Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream
Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers