1) emulsification
[英][i,mʌlsifi'keiʃən] [美][ɪ,mʌlsəfə'keʃən]
乳化性
1.
Research on emulsification property of whey soy protein;
大豆乳清蛋白乳化性的研究
2.
Phosphorylation of pine nut protein on its emulsification properties;
磷酸化改性提高松仁分离蛋白乳化性研究
3.
Study on Emulsification of Silk Fibroin Solution;
丝素蛋白溶液乳化性质的研究
2) emulsibility
乳化性
1.
The effect of microfluidization on solubility and emulsibility of peanut proteins solution;
动态超高压均质对花生蛋白溶解性和乳化性的影响
2.
In order to make good use of pea protein and improve product's added value,the foamability and emulsibility of pea protein are studied.
为了更好的利用豌豆蛋白质和提高产品副加值,研究了豌豆蛋白质的起泡性与乳化性。
3.
Egg albumen not only has important nutrition value,and still have important functional property,for instance emulsibility,foaming characteristic etc.
蛋清蛋白不仅具有重要的营养价值,而且还具有重要的功能特性如乳化性、起泡性等,作为一种重要的蛋白原料,本实验研究了高压脉冲电场对蛋清蛋白功能性质的影响。
3) emulsifying property
乳化性
1.
Studies on the emulsifying property of the SPI and glycosylated SPI;
大豆分离蛋白与糖基化分离蛋白乳化性的研究
2.
Study on the influence between degree of hydrolysis of protease hydrolyzate and emulsifying property& foamability
蛋白酶酶解液水解度对起泡性和乳化性的影响研究
3.
Study on semi-dry preparation and emulsifying property of waxy maize starch stearates
半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
4) Emulsifying properties
乳化性
1.
Solubility and emulsifying properties of corn germ protein isolate;
玉米胚芽分离蛋白溶解性和乳化性质的研究
2.
Improvement in emulsifying properties for vital wheat gluten by lactose modification.;
乳糖改性提高谷朊粉乳化性研究
3.
Effects of ultra-high pressure on emulsifying properties of soy protein isolated
超高压对大豆分离蛋白乳化性影响
5) emulsifying capacity
乳化性
1.
Maillard-type protein-polysaccharide conjugates showed excellent properties such as emulsifying capacity,heat stability and antimicrobial activity superior to conventional commercial emulsifiers.
同传统商业上使用的乳化剂相比,该复合物具有优良的乳化性能,热稳定性和抑菌性。
2.
Maillard-type protein-polysaccharide conju- gates showed excellent properties such as emulsifying capacity,heat stability and antimicrobial activity superior to conventional commercial emulsifiers.
该文综述利用美拉德(Maillard)反应制得蛋白—多糖复合物性能,该复合物主要是在干燥状态下利用自发进行美拉德反应所制得,与传统商业使用乳化剂相比,该复合物具有优良乳化性、热稳定性和抑菌性。
3.
The influences of pH on the functional properties, such as water solubility,foaming power and emulsifying capacity were mainly investigated.
主要研究了pH对大豆乳清蛋白的溶解特性、起泡性能及乳化性能的影响,并对大豆乳清蛋白的组成成分进行了电泳分析。
6) emulsifying properties
乳化活性
1.
It showed that products having the same excellent emulsifying properties with 80% ethanol reacting system, concentration of reactant is 60%, 50 ℃ during 6 h with 95% ethanol reacting system while the concentration of reactant is 60%, 60 ℃ during 24 h, the emulsifying properties become optimized and could be compared with dry-heating.
作为一项新的有效的制备方法,对液相体系中发生Maillard反应的的各种影响因素进行系统研究,结果表明,80%乙醇体系中,反应体浓度为60%、50℃时反应6h以及95%乙醇体系中,反应体浓度为60%、60℃时反应24h条件下得到的产物表现出了优越的乳化活性。
2.
This paper discussed the emulsifying properties of SPI (soy protein isolated) -guar gum conjugates and found the emulsifying properties of the conjugates have been improved.
本文对大豆蛋白-瓜尔豆胶复合物的乳化性能进行了研究,发现复合物的乳化活性都比原大豆蛋白有所提高,在碱性、高温条件下乳化活性最好。
3.
The excellent emulsifying properties of SAPP-dextran conjugate could be maintained even at pH 3.
0时均能保持较好的乳化活性,并且在高温、高盐条件下乳化活性变化很小。
补充资料：连续性与非连续性(见间断性与不间断性)
连续性与非连续性(见间断性与不间断性)
continuity and discontinuity
11an父ux泊g四f“山。麻以角g、.连续性与非连续性(c。nt，n琳t:nuity一)_见间断性与不间断性。and diseo红ti-
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