The paper discusses the effect of low-molecular weight emulsifier on the emulsifying properties of food protein.
探讨了小分子乳化剂在界面上对食物蛋白质乳化特性的影响。
Egg lipids are of particular importance because of their emulsifying properties and their high content of cholesterol.
蛋的脂类由于乳化性和胆固醇含量高，尤为重要。
The results showed that the emulsifier possessed good surface activity, and it had good emulsifying properties for rosin.
结果表明该表面活性剂有良好的表面活性，并对松香有很好的乳化性能。
Visible improvement of emulsifying properties was observed at 30.21% palmitoylated proteins, and high surface hydrophobicity was measured without obvious loss of solubility.
改性程度达30.21%的棕榈酰化蛋白具有较原料蛋白明显改善的乳化性能，其表面疏水性较高，而溶解性又没有明显降低。
Visible improvement of emulsifying properties was observed at 30.21% palmitoylated proteins, and high surface hydrophobicity was measured without obvious loss of solubility.
改性程度达30.21%的棕榈酰化蛋白具有较原料蛋白明显改善的乳化性能，其表面疏水性较高，而溶解性又没有明显降低。
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