泡沫所保持的时间称为泡沫稳定性。
亚麻籽胶具有较好的起泡能力和泡沫稳定性。
Flaxseed gum showed good foam properties and foam stability.
并叙述了评价溶液起泡能力和泡沫稳定性手段的进展；
The progress in evaluation methods for foaming power and foam stability of solutions was described.
因此，提高纯生啤酒的泡沫稳定性，是一项复杂的系统工程。
So it is a complicated and systematic project to improve draft beer foam stability.
由于纯生啤酒的生产工艺独特，影响泡沫稳定性的因素很多。
Due to its unique technique, draft beer foam stability has been affected be several factors.
该强化泡沫体系具有很好的起泡性能、生成的泡沫稳定性好；
The enhanced foam system with good foaming properties, the forming foam stability;
重点研究了纯生啤酒泡沫稳定性的影响因素、衰减规律及控制技术。
Focusing on draft beer foam stability, the paper puts much attention to the deciding factors, decline principle and control technology.
实验发现，常温下此类表面活性剂有很好的起泡能力和泡沫稳定性。
It is found that the anionic Geminis display good foaming performance at room temperature.
评述了泡沫稳定性的影响因素，并探讨了如何改变泡沫稳定性的方法。
The influence factors of foam stability are reviewed, and the methods that how to change the foam stability are discussed.
当水解程度在20%左右时，其水解产物的发泡力和泡沫稳定性为最佳。
When the degree of hydrolysis reach 20%, the foamability and foam stability of whey proteins hydrolysate got the best.
结果表明，纯生啤酒的蛋白酶a酶活高低直接决定纯生啤酒的泡沫稳定性。
The results indicated that protease a activity played decisive roles in foam stability of draft beer.
介绍了泡沫剂的主要类型，讨论了泡沫剂的发泡性能、发泡机理以及泡沫稳定性。
Principal types of foaming agents were introduced. Foamability, foaming mechanism, and foam stability of foaming agent were discussed.
可溶性番茄籽蛋白起泡能力略优于大豆分离蛋白，但泡沫稳定性不如大豆分离蛋白。
Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
研究表明，影响三相泡沫稳定性的因素主要有颗粒大小、固体浓度和颗粒的疏水性。
The factors that influence the stability of three-phase foam, are the particle size of solid, solid concentration, hydrophobicity of particle and viscosity.
测定了浊点、表面张力、去污力、洗盘能力、起泡力、泡沫稳定性和抗灰尘沉积能力。
Cloud point values, surface tension, washing and dishwashing performance, foaming power, foaming stability indices, and anti-greying efficiency were determined.
本文对泡沫洗井技术的核心问题：如何提高泡沫稳定性进行了系统的理论和实验室研究。
In the dissertation, systematic theory research and laboratory study is conducted to try to solve the kernel problem of foam hole-cleaning treatment: how to enhance the foam stability.
啤酒花用于啤酒酿造，在增加啤酒苦味的同时可改善啤酒的风味和提高啤酒的泡沫稳定性。
Hops used in beer brewing could add beer bitterness and improve beer taste and beer foam stability.
通过对泡沫复合体系发泡特性的静态实验研究，评价了泡沫复合体系发泡特性及泡沫稳定性。
The foaming behavior of the foam compound system and the stability of the foam are evaluated by static experiments.
降温速度过快、离心泵及薄板换热器的机械剪切力会破坏酵母细胞，降低纯生啤酒泡沫稳定性。
The foam stability of draft beer was decreased by lowering temperature quickly and the mechanical shear power which yeast cell could be damaged.
结果表明，大豆乳清蛋白具有较好的溶解性及起泡性，但泡沫稳定性及乳化性不如大豆分离蛋白。
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
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.
在分析了影响合成过程、发泡剂发泡效率和泡沫稳定性因素的基础上，确定了上述两类发泡剂的最佳工艺合成条件。
The optimum condition for synthesizing the two type foaming agent was established based on the analysis of the factors which determine the synthesis process, foaming ability and the foam stability.
随温度升高，泡沫体系的表面张力减小，有利于泡沫的稳定性提高，但此时表面张力不是影响泡沫稳定性的主导因素。
With the increase of temperature, the surface tension of foam system decreases. It was favor of improving foam stability, however it was not a dominant factor.
目前，市售的纯生啤酒在泡沫稳定性方面普遍存在明显的缺陷，即泡沫稳定性差，并随着货架时间的延长而逐渐下降。
Common flaws such as weak foam stability and increasing decline with shelf life are found in draft beer on present market.
通过研究不同种类的油脂在植脂鲜奶油搅打过程中脂肪球的部分附聚、搅打时间、搅打起泡率和泡沫稳定性之间的关系。
This paper mainly studied the relationship between the oil type and cream whipping properties, such as partial coalescence, time, overrun and foams stability.
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.
所选的阴离子表面活性剂与阳离子表面活性剂1227复配会降低其起泡能力，但与少量1227复配可以提高其泡沫稳定性。
The foamability of the blending system between elected anionic surfactant and 1227 is decreased, but the stability of foam is increased when adding a little 1227 into the anionic surfactant solution.
真正的纯生啤酒常常会因未经巴氏灭菌而残留一些酶类，其中蛋白酶a会破坏啤酒泡沫蛋白，从而使纯生啤酒的泡沫稳定性降低。
Without Pasteurization, some of the ferments will remain in real draft beer, among which PrA could destroy foam protein and reduce the foam stability.
真正的纯生啤酒常常会因未经巴氏灭菌而残留一些酶类，其中蛋白酶a会破坏啤酒泡沫蛋白，从而使纯生啤酒的泡沫稳定性降低。
Without Pasteurization, some of the ferments will remain in real draft beer, among which PrA could destroy foam protein and reduce the foam stability.
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