Objective:The optimal process of extraction of chicken serum protein and its emulsibility were researched by orthogonal design.
目的:借助正交设计,确立鸡血清蛋白提取的最优工艺,同时研究其乳化性。
参考来源 - 鸡血清蛋白的提取及其乳化性初探·2,447,543篇论文数据，部分数据来源于NoteExpress
This paper discusses the influence of modified starch to the retentiveness the emulsibility and gel characters of hen surimi.
探讨了几种变性淀粉对鸡肉糜保水性，乳化性以及凝胶特性的影响。
In order to make good use of pea protein and improve product's added value, the foamability and emulsibility of pea protein are studied.
为了更好的利用豌豆蛋白质和提高产品副加值，研究了豌豆蛋白质的起泡性与乳化性。
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。
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