《饮料工业》杂志|榛子乳饮料加工工艺及其稳定性研究 关键词： 榛子；植物蛋白；乳化稳定性 [gap=999]Key words: hazelnut；vegetable protein；emulsion stability
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文章详细信息 关键词： 大豆分离蛋白;半乳甘露聚糖;乳化活性;乳化稳定性 [gap=1082]Keywords: soy protein isolates,galactomannan,emulsifying activity,emulsifying stability
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与乳化稳定性 Emulsion Stability
While the emulsion stability of As1 .398 protease hydrolysatedecreased observably comparing with the duck egg white.8. Hydrolyzed by protease, the big protein molecule reduced.
而用 As1．398蛋白酶水解得到的水解物乳化稳定性有所减小。
参考来源 - 脱盐咸鸭蛋蛋清的水解规律研究·2,447,543篇论文数据，部分数据来源于NoteExpress
乳化稳定性高，确保增长乳化液寿命。
对南瓜子粉加工工艺中的乳化稳定性进行了研究。
This paper introduced emulsifying stabilization in the processing technology of pumpkin seed powder.
降低了SAPP的乳化能力，然而其乳化稳定性稍有增加；
The emulsifying capacity of SAPP was reduced, while its emulsifying stability increased slightly.
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