• foaming properties - 引用次数：7

  The foaming properties of the protein samples after each treatment increased while the foam stability decreased as compared with the former.

  蛋白的起泡性在各步工艺后均有提升而泡沫稳定性则逐步降低。

  参考来源 - 花生浓缩蛋白的制备及其溶解性研究
  foaming capability - 引用次数：4

  参考来源 - 蛋清蛋白动态超高压微射流改性研究及机理初探
  foamability - 引用次数：4

  No.3 has best solubility, emulsifiability, emulsion stability and foamability, are 99.8%, 73%, 75.9%, 162.8%.

  试验中,3号样的水溶性指数、乳化性、乳化稳定性和起泡性最好,各最高值分别为:水溶性指数99.8%;乳化性73%;乳化稳定性75.9%;起泡性162.8%。

  参考来源 - 草鱼内脏资源综合利用技术研究
• foamability - 引用次数：3

  Effect of dodecanol, triethanolamine, CMC-Na and PAM on foamability and foam stability of composite system were studied.

  考察了十二醇、三乙醇胺、羧甲基纤维素钠、聚丙烯酰胺对SDS/OB-2复合体系起泡性和稳泡性的影响。

  参考来源 - 富泡沫复合表面活性剂的研究与应用
  foaming power - 引用次数：2

  The foaming power of HSEAT increased with raising temperature, and the peak value is 144mm at 55℃. The anti-calcium ability of OSEAT is best, and its foaming power and foam stability were hardly influenced by calcium ion concentration.

  良好的起泡性和稳泡性(泡沫稳定性为90～98%),其中DSEAT的起泡性最好,其最大泡沫高度可达185mm;HSEAT的发泡力随温度的升高而增大,55℃时达到最大值144mm;OSEAT的抗钙能力最强,其起泡性和稳泡性几乎不受Ca2+浓度的影响。

  参考来源 - 可断键均三嗪脂肪磺酸盐表面活性剂的合成及其性能研究
  spume ability - 引用次数：1

  参考来源 - 丝素蛋白粉的理化性质及其微胶囊的制备研究
• foaming capacity - 引用次数：1

  参考来源 - 期刊学术社区
• foaming capacity - 引用次数：4

  Furthermore, compared with unmodified egg membrane, the water absorption capacity, emulsifying capacity and the foaming capacity of modified egg membrane were improved by 1.30-3.03, 2.69-2.88 and 1.21-2.56 times, respectively.

  此外，与未酶解的蛋膜粉相比，蛋膜酶改性后吸水性提高了1.30～3.03 倍，乳化性提高了2.69～2.88 倍，起泡性提高了1.21～2.56 倍。

  参考来源 - 鸡蛋膜的酶法改性及水解物特性
• foamabuity - 引用次数：1

  参考来源 - 大豆乳清蛋白发泡特性及辅助抑制肿瘤作用研究 Study on the influence of foaming characteristics of whey soy protein and its adjuvant action on inhibiting and preventing the growth of tumor

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