The time the foam is maintained is called foam stability.
泡沫所保持的时间称为泡沫稳定性。
Flaxseed gum showed good foam properties and foam stability.
亚麻籽胶具有较好的起泡能力和泡沫稳定性。
The enhanced foam system with good foaming properties, the forming foam stability;
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；
So it is a complicated and systematic project to improve draft beer foam stability.
因此，提高纯生啤酒的泡沫稳定性，是一项复杂的系统工程。
Due to its unique technique, draft beer foam stability has been affected be several factors.
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。
The foam stability experiments showed that the tertiary amine oxide is a good new foam stabilizer.
泡沫稳定实验显示氧化叔胺是一种较好的新型泡沫稳定剂。
Hops used in beer brewing could add beer bitterness and improve beer taste and beer 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。
The progress in evaluation methods for foaming power and foam stability of solutions was described.
并叙述了评价溶液起泡能力和泡沫稳定性手段的进展；
The results indicated that protease a activity played decisive roles in foam stability of draft beer.
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。
Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
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。
When the degree of hydrolysis reach 20%, the foamability and foam stability of whey proteins hydrolysate got the best.
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。
The paper studied the effect of different foamer, foam stabilizer and alkali on foam stability in foam combination system.
文章研究了泡沫复合体系中发泡剂、稳泡剂和碱对复合体系稳定性的影响。
Common flaws such as weak foam stability and increasing decline with shelf life are found in draft beer on present market.
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。
Principal types of foaming agents were introduced. Foamability, foaming mechanism, and foam stability of foaming agent were discussed.
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。
Focusing on draft beer foam stability, the paper puts much attention to the deciding factors, decline principle and control technology.
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。
The silk peptide based-surfactants had excellent foaming ability and foam stability. Non-ionic polymer could affect the foaming property.
丝肽基表面活性剂具有较好的起泡和稳泡能力，高分子化合物的加入，对泡沫性能有一定的影响。
Shampoo foam stability is thus promoted by an electrostatic double-layer repulsion of opposite sides of the soap film between neighboring bubbles.
因此看来，洗发水泡沫的稳定性来自于相邻泡泡对立面的双层静电斥力。
The foam stability of draft beer was decreased by lowering temperature quickly and the mechanical shear power which yeast cell could be damaged.
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。
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。
The emulsibility, producing bubble ability and the foam stability for PDPB are weaker, and it has definite effect on disappeared and restrained bubbles.
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。
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.
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。
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.
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。
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
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。
Compared with using only one kind of emulsifier, the compound emulsifier have a better quality of foam stability, texture and flavor, and the best HLB is from 6 to 9.
与单一乳化剂相比，不同乳化剂复配的复合乳化剂性能更佳，较低用量的复合乳化剂可以使植脂鲜奶油达到最佳的泡沫稳定性和理想的起发率及泡沫硬度，其最适HLB值为6～9。
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.
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。
Aimed at Liaohe heavy oil reservoirs, a new type of high temperature fleeing proof chemical agent FPJ was developed by the research of foamability, foam stability and sealing characteristic.
针对辽河油田稠油油藏特点，通过发泡性能、泡沫稳定性以及高温下的封堵性能的研究，研制出一种新型的高温防窜化学剂体系FPJ。
It was found the foaming degree increased with the increasing of viscosity and the decreasing of surface tension; the suspended solid particles made greater contribution to the foam stability.
结果表明，发泡幅度随熔渣粘度增大及表面张力减小而增大，熔渣中悬浮的固相粒子对泡沫稳定有着特殊贡献。
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.
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。
Some inaccuracy often exists in the evaluation of foam stability in porous media using glass vessel in laboratory experiment, so the validity time of foam plugging in homogeneous core was researched.
在室内实验中，用玻璃器皿等不能准确反映泡沫在岩心多孔介质中的稳定性，为此研究了泡沫在均质岩心中的泡沫封堵的有效期。
Some inaccuracy often exists in the evaluation of foam stability in porous media using glass vessel in laboratory experiment, so the validity time of foam plugging in homogeneous core was researched.
在室内实验中，用玻璃器皿等不能准确反映泡沫在岩心多孔介质中的稳定性，为此研究了泡沫在均质岩心中的泡沫封堵的有效期。
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