...6 起泡特性 蛋白质的起泡特性是指其在 汽-液界面形成坚韧的薄膜,使大量气泡并入和稳 定的能力,包括起泡能力(foaming power,FP)和泡 沫稳定性(foam stability,FS) HPI 的 FP 值为 47.97%, 低于...
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Based on the mechanisms of foam flow in porous media, a new parameter of foam comprehensive value was employed to evaluate foamers, which denoted the comprehensive characteristic of foamer’s foaming ability and stability.
论文根据氮气泡沫渗流机理,提出将反映起泡剂起泡能力和稳定性的综合性能的泡沫综合值作为主要参数,用于氮气泡沫调驱用起泡剂的筛选。
参考来源 - 氮气泡沫调驱技术及其适应性研究We got a better solution by doing a series of experiments for testing the foamability and the stability of foam.
应用倾注法,对表面活性剂及助剂溶液体系的起泡能力和泡沫稳定性进行研究,从而得到泡沫性能相对较好的起泡剂溶液配方。
参考来源 - 光电对抗用水基泡沫的研究·2,447,543篇论文数据,部分数据来源于NoteExpress
增加分子量可显著提高粘度和起泡能力。
When the molecular weight rises, its viscosity will increase greatly, and foaming ability becomes better.
亚麻籽胶具有较好的起泡能力和泡沫稳定性。
Flaxseed gum showed good foam properties and foam stability.
并叙述了评价溶液起泡能力和泡沫稳定性手段的进展;
The progress in evaluation methods for foaming power and foam stability of solutions was described.
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