emulsifying capacity 乳化能力 ; 乳化力 ; 乳化性 ; 乳化性能
The emulsifying capacity of SAPP was reduced, while its emulsifying stability increased slightly.
降低了SAPP的乳化能力，然而其乳化稳定性稍有增加；
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
结果表明，大豆乳清蛋白具有较好的溶解性及起泡性，但泡沫稳定性及乳化性不如大豆分离蛋白。
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