... emulsifying efficiency || 乳化效率 emulsifying property || 乳化性质 emulsifying wax || 乳化蜡 ...
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...酸钠;;乳化性质;;起泡性质;;干热处理 [gap=964]Keywords: soy protein isolates, sodium pyrophosphate, emulsifying properties, foaming properties, dry-heating treatment ..
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The affect of some factors during the alkali modification processing such as the temperature, alkali concentration, protein concentration, homogeneous condition on solubility, gelation and emulsification was investigated.
考察了碱处理过程中不同因素包括碱处理温度、加碱量、蛋白浓度、均质条件等因素对改性蛋白溶解度、凝胶性以及乳化性质的影响。
参考来源 - 碱性条件下大豆浓缩蛋白的改性及改性产物的乳化性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
指出大部分大豆磷脂都具有良好的乳化性质，可用做化妆品的乳化剂。
Most of them can be used as emulsification due to their good emulsify character.
研究其合成条件、精制及表征，并研究其力学性能、吸水性及乳化性质。
The synthetic conditions, purification and characterization, as well as their water absorbing property, mechanical properties, and emulsifying property were studied.
主要研究了几种食品添加剂对肉制品加工用大豆分离蛋白乳化性质的影响，通过正交试验优化确定了几种添加剂的最佳添加比例。
The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.
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