foaming capacity
英 [ˈfəʊmɪŋ kəˈpæsəti]
美 [ˈfoʊmɪŋ kəˈpæsəti]
网络 发泡率; 起泡性; 起泡能力
双语例句
- After modification, the functional property of wheat gluten, such as the solubility, emulsifying activity and foaming capacity were improved, which can broaden the application of wheat gluten.
小麦面筋蛋白经改性后，其溶解性、乳化性和起泡性等功能特性得到提高，从而拓宽了应用范围。 - Effect of Theasaponins on the foaming capacity of soy protein
茶皂苷对大豆蛋白发泡能力影响研究 - Foaming capacity and stability of soybean protein concentrate influenced by carbohydrates and salts
糖盐对大豆浓缩蛋白起泡能力及泡沫稳定性的影响 - The Influences Protease Modification on Wheat Gluten Protein Solubility and Foaming Capacity
蛋白酶改性处理对小麦面筋蛋白溶解度和起泡性的影响 - Studies on the Relationship of Hydrolysis of SPI by Enzyme to Emulsifying Capacity and Foaming Capacity
大豆分离蛋白不同酶解方式水解度与乳化性和起泡性关系 - The higher its foaming capacity, the lower its stability is.
发泡倍数越高，稳定性越低； - The foaming capacity, cell structure, and dependence on temperature and time of the two kinds of the agents were compared in the same compounding recipe and processing conditions.
详细比较了以这两类发泡剂在相同配方和加工条件下样品的发泡倍率、泡孔结构差别以及对温度和时间的依赖关系。 - No significant changes in viscosity, color, foaming capacity, foaming stability, emulsifying capacity and emulsify-ing stability are observed after PEF treatment.
在此条件下，PEF处理过的液蛋的黏度、色泽、起泡性、泡沫稳定性、乳化能力和乳化稳定性均没有发生明显变化。 - This product possesses fine foaming ability, strong cleaning capacity, low skin irritation, and better stability.
产品起泡性能好，去污力强，对皮肤刺激性低，稳定性好。 - 11S globulin is the main component of Soybean Protein Isolate ( SPI), and has well processing properties as stability of foaming capacity and gelation.
11S球蛋白是大豆蛋白中的主要成分，具有优良的加工特性。 - The experiments showed that after the hydrolysis, the solubility, emulsifying and foaming capacity were improved much, while the viscosity decreased.
实验表明：酶解后绿豆分离蛋白溶解度、乳化能力、发泡能力大大提高，但粘度下降。 - The factors affecting foaming capacity and foam stability were also discussed.
还讨论了蛋白质的发泡能力和泡沫稳定性的评价方法及其影响因素。 - Its foaming capacity, stability, compatibility with formation water and oil resistance are evaluated in oil displacement test.
驱油试验时，对其发泡能力、稳定性与地层水的配伍性及耐油性进行了评价。 - Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
其起泡性略优于大豆分离蛋白，而泡沫稳定性不如大豆分离蛋白。 - Casein in milk was modified by transglutaminase ( TG) from microorganism. Modified casein was analyzed for their functional properties, such as solubility, foaming capacity, foam stability, and water capacity ability.
采用微生物转谷氨酰胺酶（TG）对牛乳中的酪蛋白进行了酶法改性，并对改性后牛乳中酪蛋白功能性质如溶解性、起泡性、泡沫稳定性和持水性进行了研究。 - This paper studied foaming capacity of a blending system consisting of high-melt strength polypropylene ( HMSPP), copolymer of propylene ( PP) and low density polyethylene.
研究了高熔体强度聚丙烯（HMSPP）/共聚聚丙烯（PP）/低密度聚乙烯共混体系的发泡性能。 - The results show that the surface activity, foaming ability and saturated adsorption capacity of the mixed surfactant in saturated solution of AN are much higher than those of any single surfactant.
结果表明：混合表面活性剂在硝酸铵饱和水溶液中的表面活性、起泡能力及饱和吸附量均优于相应的单一表面活性剂。 - When treated at low protein concentration, the small size aggregates was formed, resulting in the improvement of foaming capacity.
SPI在低浓度下热处理形成的聚集体分子较小，有利于起泡性的改善。 - Functional properties ( bulk density, emulsifying capacity, foaming capacity and foam stability) of pine nut protein obtained by ultrafiltration were found to be better than traditionally extracted pine nut protein and some of other plant proteins.
超滤提取的松籽蛋白在容积密度，乳化性，起泡能力和起泡稳定性等功能属性上都要优于传统提取的松籽蛋白及部分植物蛋白。 - The addition of sodium sulfite could improve fat adsorption, but decrease emulsifying activity, foaming capacity and foaming stability of hydrolysates.
添加亚硫酸钠的蛋白水解物的吸油性大于未添加的，但乳化性、起泡性和泡沫稳定性均小于未添加的。 - Egg white peptide has good foaming capacity, emulsifying capacity, water adsorption, water-holding capacity and oil absorption.
蛋清肽不但具有较强的起泡能力，乳化能力还表现出了极强的吸水、吸油能力以及持水能力。 - Thesis of nitrogen bubbles in accordance with percolation mechanism, proposed to reflect the foaming agent foaming capacity and stability of the overall performance of the foam as the main parameters of the integrated value.
论文根据氮气泡沫渗流机理，提出将反映起泡剂起泡能力和稳定性的综合性能的泡沫综合值作为主要参数，用于氮气泡沫驱用起泡剂的筛选。 - While at high concentration, the content and size of aggregates was increased, the emulsifying property and foaming stability were improved while the foaming capacity decreased.
高浓度热处理形成的聚集体含量升高，分子较大，SPI乳化活性以及泡沫稳定性得到改善，但起泡性下降。 - Germination also increased water and fat absorption capacities of sorghum flour. Its emulsification capacities and stability increased significantly. There was an increase in foaming capacity and a reduction in foam stabilities of all the samples during germination.
发芽显著提高了高粱粉对水和油脂的吸收能力、乳化性、稳定性和起泡性，降低起泡稳定性。