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.

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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.

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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.

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