55度的酒比38度的酒的乳化作用強得多?

Yes, it will be.

According to the article, Factors Affecting the Properties of Ethanol-in-Oil Emulsions, Food Sci. Technol. Res., 8 (1), 36–41, 2002, Xu et al. pointed that

"Factors affecting the rheological properties and stability of ethanol-in-oil (E/O) emulsion were studied. Emulsions prepared with lower ethanol concentration exhibited higher apparent viscosity, smaller droplet size and narrower droplet size distribution. However, decreasing ethanol concentration may cause a reduction in the amount of emulsified
ethanol, facilitating partial separating out of ethanol."

"There are maximum emulsified volumes for aqueous ethanol, which decrease with reduction in ethanol concentration (i.e., increasing water content). As a result, droplets
initially coalesce until the emulsified volume reaches its maximum."