减少增稠剂合成物中的交联单体的量将改善产品的抗起泡性能。
Decreasing the amount of crosslinking monomer in the synthes ins of the thickener will improve the anti fiushing property of the products.
探讨了醇洗豆粕对大豆分离蛋白起泡性能的影响。
The effects on the foaming property of soybean protein isolates prepared with alcohol washing soybean meal were studied.
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 enhanced foam system with good foaming properties, the forming foam stability;
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