乳化性（Emulsibility）:非水溶性液体与水形成乳化液的能力。
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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。
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emulsifying property
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。
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