因此，啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应，这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。
Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.
以自制复合型蛋白质为发泡剂，制备泡沫混凝土砌块。
The foam concrete block was prepared by self-made compound protein foam agent.
泡沫活性蛋白质是啤酒泡沫中最重要的组成部分，其中Z 4蛋白质约占啤酒泡沫蛋白质z的70%。
Foam-positive protein is the most important component in beer foam, Z4 protein amounts to about 70% in beer foam protein.
啤酒中蛋白质对啤酒品质的各方面有着很大的影响，尤其是对啤酒泡沫和浑浊的形成。
Proteins in beer had greatly influence on the quality of beer, especially the forming of foam and haze.
主要研究了Z4蛋白质的提取条件，确定了Z4蛋白质的提取参数，为研究泡沫活性Z4蛋白质提供了理论依据。
This article primarily research into the extraction-condition and the extraction-parameter of Z4 protein, which is affording theoretical gist.
主要研究了Z4蛋白质的提取条件，确定了Z4蛋白质的提取参数，为研究泡沫活性Z4蛋白质提供了理论依据。
This article primarily research into the extraction-condition and the extraction-parameter of Z4 protein, which is affording theoretical gist.
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