发泡和乳化稳定性
Foaming and emulsification stability
以上为机器翻译结果，长、整句建议使用 人工翻译 。
研究了蔗糖酯化合物的其它物化性能如hlb值、乳化力、硬水稳定性和发泡力及泡沫稳定性与结构和产品组成的关系。
Some physiochemical properties of these compounds, such as HLB value, emulsifying power, stability in hard water, foamability and form stability were also investigated.
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