1) emulsion stability
乳化稳定性
1.
Study on emulsion stability of lysophospholipids;
溶血磷脂乳化稳定性研究
2.
When beef tallow content was about 20%,the flavor and texture of emulsion could be improved and the emulsion stability was 99.
实验结果表明,添加牛油的肥牛脂肪与未加牛油的相比乳化稳定性大大提高,可达到99。
3.
The relative emulsion stability was analyzed.
本文测定了低粘度辛烯基琥珀酸淀粉酯和阿拉伯树胶的粘度,并分别采用低粘度的辛烯基琥珀酸淀粉酯和阿拉伯树胶作色拉油微胶囊体系的壁材,测定了乳状液的乳化稳定性和产品的微胶囊包埋率及贮存稳定性。
2) emulsifying stability
乳化稳定性
1.
The studies on emulsifying stability of SPI;
大豆分离蛋白(SPI)乳化稳定性的研究
2.
Study on the effect of several stabilizers on emulsifying stability;
几种稳定剂对核桃炼乳乳化稳定性的增效作用研究
3.
Effects of emulsification conditions on emulsifying stability of the soybean oil powder;
乳化条件对饲用大豆粉末油脂乳化稳定性的影响
3) emulsification stability
乳化稳定性
1.
Octenyl succinic anhydride modified potato starch(OSAS)with low-viscosity was prepared using acid- alcoholysis treatment,and the properties in submicroscopic morphology,RVA profile characteristics,transparency,ret- rogradation stability and emulsification stability were compared among native potato starch,acid-alcohol treated starch, OSAS,and acid-alcohol treated OSAS.
用酸醇解法制备了低黏度辛烯基琥珀酸马铃薯淀粉酯,并将其与马铃薯原淀粉、辛烯基琥珀酸马铃薯淀粉酯和酸醇解马铃薯淀粉在显微形态、RVA图谱、透明度、凝沉稳定性和乳化稳定性上的特点进行了研究对比;结果表明:经酸醇解和辛烯基琥珀酸酐酯化处理后,明显提高了马铃薯淀粉的透明度、凝沉稳定性和乳化稳定性。
2.
The functionalities of the products were measured,and the results showed that the emulsification stability and wetting ability were significantly improved.
并对酶解后的粉末磷脂性能进行了测定,结果表明酶解后的粉末磷脂乳化稳定性和润湿能力都得到了明显改善,酶解后的粉末磷脂HLB值可以达到9左右。
3.
Especially about the viscosity of different products, the emulsification stability, the embedding ability and the comparison of store stability were studied.
主要研究了不同原料的酶解辛烯基琥珀酸淀粉酯的制备及其性质特征,着重比较了其粘度、乳化稳定性、包埋能力及作为壁材的微胶囊油脂的贮藏稳定性。
4) stability and emulsification
稳定及乳化特性
1.
The coarse protein extract of carp was used as the basic ingredient to study the stability and emulsification of theextracted protein of carp flesh paste.
以草鱼粗蛋白浸提液作为鱼乳蛋白液基料,试验研究了鱼乳蛋白液的稳定及乳化特性,确定出了稳定剂、乳化剂的种类和用量。
5) Stability of emulsion explosives
乳化炸药稳定性
1.
Stability of emulsion explosives is an important research problem.
乳化炸药的稳定性是乳化炸药研究的重要课题,利用高分子技术是提高乳化炸药稳定性的有效手段。
6) emulsion stability
乳化液稳定性
补充资料：切削油乳化稳定性试验
分子式：
CAS号：
性质：用磁力搅拌器制备待试刀削油的水剂乳化液，并将其倒入颈部有刻度的瓶内，当放置24h后，总分离物（油和乳油状物）不超过0.1ml时，该试油的乳状液被视为稳定。
CAS号：
性质：用磁力搅拌器制备待试刀削油的水剂乳化液，并将其倒入颈部有刻度的瓶内，当放置24h后，总分离物（油和乳油状物）不超过0.1ml时，该试油的乳状液被视为稳定。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条