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.
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.
测定了文题化合物的克拉夫特点、钙皂分散力、发泡力以及去污力等表面活性，研究了它们的结构与表面活性之间的关系。
The surface active properties of the sulfated alkanolamides were determined thoroughly and the relationship between chemical structures and properties were investigated.
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