乳化性(Emulsibility)指的是油品和水形成乳化液的能力。
n. emulsibility
misc. emulsifying property
... emulsible可乳化的；乳浊状的 emulsifiability乳化度；乳化性 emulsification乳化（作用） ...
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技术文摘 关键词:米渣，谷蛋白，α-淀粉酶，溶解性，乳化性，乳化稳定性 [gap=1113]Key words：rice dregs;glutelin;α-amylase;solubility;emulsifying property;emulsion stability
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技术文摘 关键词:花生蛋白，三聚磷酸钠，溶解性，乳化性 [gap=648]Key words：peanut protein;tripolyphosphate;solubility;emulsification
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抗乳化性 Demulsibility ; resistance to emulsion ; anti-emulsifying property
后乳化性渗透液 post emulsifiable penetrant
乳化性质 emulsifying property ; Emulsifying Properties
反乳化性 demulsifier ; demulsibilitydemulsifier
破乳化性试验器 demulsibility tester
破乳化性 demulsibility
抗乳化性能 demulsibility
自乳化性渗透液 water washable penetrant
去乳化性 demulsibility
Objective:The optimal process of extraction of chicken serum protein and its emulsibility were researched by orthogonal design.
目的:借助正交设计,确立鸡血清蛋白提取的最优工艺,同时研究其乳化性。
参考来源 - 鸡血清蛋白的提取及其乳化性初探So soybean proteins are commonly used as a functional ingredient and additive for food formulation because of its excellent functional properties (stickiness, elasticity, gelling, and emulsification) and good nutritional values.
大豆蛋白具有重要的营养价值和理化及功能特性(如粘弹性、凝胶性、乳化性)等,在食品配方中作为一种重要的功能成分和食品添加剂广泛应用于食品工业。
参考来源 - 脉冲电场对大豆蛋白理化性质和脂肪氧化酶的影响The effects of different heating conditions on solubility, emulsifying property and gelation property were investigated.
首先研究了控制条件下加热改性工艺条件如加热温度、蛋白质浓度、加碱量对改性后产品MSPC的溶解性、乳化性、凝胶性的影响。
参考来源 - 控制条件下加热改性醇法大豆浓缩蛋白的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
出色的抗乳化性和优秀的液压稳定性。
Excellent resistance to emulsification and excellent hydraulic stability.
PEO 的分子量对接枝共聚物乳化性能有重要影响。
The emulsifying volumes increase with the decreasing of PEO's molecular weight.
主要探讨了醇洗豆粕对大豆分离蛋白乳化性能的影响。
The emulsification property of soybean protein isolates prepared with alcohol washing soybean meals were studied.
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