蛋白质乳化性是指蛋白质能使油与水形成稳定的乳化液而起乳化剂的作用。
Protein is protein emulsion of oil and water can form a stable emulsion sky emulsifier role.
十六烷二甲基苯氧乙基溴化铵的乳化能力、起泡力和泡沫稳定性都比较弱，具有一定的消泡和抑泡作用。
The emulsibility, producing bubble ability and the foam stability for PDPB are weaker, and it has definite effect on disappeared and restrained bubbles.
研究了乳化剂、胶体和盐对苹果汁牛奶的稳定作用。
Stabilization of emulsifier, hydrocolloid and salt on apple fruit juice milk was studied.
本文阐述了乳化剂在牛乳饮品中的作用机理，并对影响牛乳饮品乳状液稳定性的因素进行了分析。
In this paper, the function mechanism of emulsifier in milk drink was elaborated and the factors to influence stability of milk drink were analyzed.
本文介绍了一种AKD专用高分子乳化剂，该乳化剂因其结构独特，兼有高分子和表面活性剂两者的功能，因而具有优良的分散、乳化、稳定等作用。
This paper focuses on the preparation of the polymeric emulsifier for AKD emulsion, which is significant in dispersion, emulsifying and stabilization for its special construction unit.
确定了蜂蜜乳化所需的最佳HLB值为4.8，以Span60和S—770复配的复合乳化剂和以琼脂、果胶为混合稳定剂对蜂蜜有很好的乳化作用。
Ascertain that the optimum HLB value for emulsifying honey is 4.8, and find out that Span60 as emulsifier, agaragar and pectin as stabilizers have perfect emulsification to honey.
确定了蜂蜜乳化所需的最佳HLB值为4.8，以Span60和S—770复配的复合乳化剂和以琼脂、果胶为混合稳定剂对蜂蜜有很好的乳化作用。
Ascertain that the optimum HLB value for emulsifying honey is 4.8, and find out that Span60 as emulsifier, agaragar and pectin as stabilizers have perfect emulsification to honey.
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