蛋白质乳化性是指蛋白质能使油与水形成稳定的乳化液而起乳化剂的作用。

Protein is protein emulsion of oil and water can form a stable emulsion sky emulsifier role.

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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。

The emulsibility, producing bubble ability and the foam stability for PDPB are weaker, and it has definite effect on disappeared and restrained bubbles.

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研究了乳化剂、胶体和盐对苹果汁牛奶的稳定作用。

Stabilization of emulsifier, hydrocolloid and salt on apple fruit juice milk was studied.

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