The foaming properties of the protein samples after each treatment increased while the foam stability decreased as compared with the former.
蛋白的起泡性在各步工艺后均有提升而泡沫稳定性则逐步降低。
参考来源 - 花生浓缩蛋白的制备及其溶解性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The enhanced foam system with good foaming properties, the forming foam stability;
该强化泡沫体系具有很好的起泡性能、生成的泡沫稳定性好；
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
The rigidity and the crystallinity decreased, the molecular weight distribution becomes wider, improve the foaming properties of PP.
刚性和结晶度下降，分子量分布变宽，提升了PP发泡性能。
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