foaming g capacity 发泡能力
Furthermore, compared with unmodified egg membrane, the water absorption capacity, emulsifying capacity and the foaming capacity of modified egg membrane were improved by 1.30-3.03, 2.69-2.88 and 1.21-2.56 times, respectively.
此外，与未酶解的蛋膜粉相比，蛋膜酶改性后吸水性提高了1.30～3.03 倍，乳化性提高了2.69～2.88 倍，起泡性提高了1.21～2.56 倍。
参考来源 - 鸡蛋膜的酶法改性及水解物特性·2,447,543篇论文数据，部分数据来源于NoteExpress
Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability.
可溶性番茄籽蛋白起泡能力略优于大豆分离蛋白，但泡沫稳定性不如大豆分离蛋白。
The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
Its foaming capacity, stability, compatibility with formation water and oil resistance are evaluated in oil displacement test.
驱油试验时，对其发泡能力、稳定性与地层水的配伍性及耐油性进行了评价。
应用推荐