Compared with soybean isolate protein, sweet almond protein had worse foaming capacity but similar foam stability.
大豆分离蛋白起泡性优于甜杏仁蛋白,而泡沫稳定性相似。
参考来源 - 水酶法提取甜杏仁油及水解蛋白的研究Temperature and pH value have great influence on the ability of water-retainment and protein solubility of almond protein respectively.
杏仁蛋白粉的持水能力受加热温度的影响较大,杏仁蛋白溶解度受pH 值的影响较大。
参考来源 - 反胶束法分离杏仁蛋白和油脂的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
童贞女王喜欢一种叫做杏仁糖的杏仁蛋白软糖。
The Virgin Queen favored a kind of marzipan called marchpane.
用碱溶酸沉法提取杏仁蛋白后，研究其功能特性及影响因素。
Functional properties and their influencing factors of almond protein extracted with the method of alkali-extraction and acid-precipitation were determinated.
成分：胎盘素、丝素蛋白、杏仁蛋白、胶原蛋白、透明质酸。
Main ingredients: placenta extract, silk cellulose protein, almond protein, collagen protein, hyaluronic acid.
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