...酸钠;;乳化性质;;起泡性质;;干热处理 [gap=964]Keywords: soy protein isolates, sodium pyrophosphate, emulsifying properties, foaming properties, dry-heating treatment ..
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技术文摘 关键词：燕麦蛋白质，β-葡聚糖，湿热反应，乳化性，溶解性 [gap=885]Key words：oat proteins；β-glucans；wet-heated reaction；emulsifying properties；solubility
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Emulsifying propertyResearch on emulsifying properties is the most important. Research on the emulsifying properties from two faces: the first, the condition of emulsify; the second, the structure of octenyl succinic starch (dextrin) ester.
乳化性能研究本文以大豆油为乳化对象，从乳化条件和辛烯基琥珀酸淀粉酯的结构两个方面考察了酯化产物乳化性能与各因素之间的关系。
参考来源 - 辛烯基琥珀酸淀粉酯合成工艺及其乳化性能研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The paper discusses the effect of low-molecular weight emulsifier on the emulsifying properties of food protein.
探讨了小分子乳化剂在界面上对食物蛋白质乳化特性的影响。
Egg lipids are of particular importance because of their emulsifying properties and their high content of cholesterol.
蛋的脂类由于乳化性和胆固醇含量高，尤为重要。
The results showed that the emulsifier possessed good surface activity, and it had good emulsifying properties for rosin.
结果表明该表面活性剂有良好的表面活性，并对松香有很好的乳化性能。
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