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- The capacity of holding water, emulsification and emulsification stability of soybean 7S globulin modified by pawpaw protease were evidently advanced while the hydrolyze index was 10.78%. Soybean 7S globulin could be hardly advanced by Asl. 木瓜蛋白酶改性蛋白的水解度为10.;78%25时的持水性、乳化性、乳化稳定性都比改性前有大幅度提高:As1
- The addition of ethanol to the emulsions deteriorates the emulsification activity (EA) and emulsification stability (ES) of W/O and O/W/O.This is particularly apparent in the latter case. 乙醇的添加使得O／W两相乳化液和O／W／O三相乳化液的乳化活性(EA)和乳化稳定性(ES)变差，特别是O／W／O三相乳化液的稳定性下降的更多。
- The physical properties, emulsification stability of Purity Gum and some newly developed products such as flavors emulsion and encapsulation products were also introduced in brief. 并简要介绍了该产品物理特性与乳化特性方面的一些最新研究成果，列举了该产品在乳化香精、微胶囊制品方面的一些应用实例。
- The effects of different mixture ratio, emulsification stabilizers, and sterilization condition on the stability of soymilk were observed, comparing with a control treatment. 试验以无腥味大豆为原料生产豆乳,研究了原料与水的配比、乳化稳定剂的用量、均质的工艺条件以及杀菌温度等对豆乳稳定性的影响。
- Comparison of Emulsification Stability of Modified Soybean Lecithin 酶改性大豆磷脂乳化稳定性比较
- Research on emulsification stability of pine nut drink 偃松仁饮料乳化稳定性的研究
- The emulsibility,emulsifying stability,and holding oiliness of the ester were also studied and compared with those of monoglyceride. 用分子蒸馏单甘酯作对照,对制备的麦芽糖乳酸酯的乳化性、乳化稳定性、持油性进行了测定。
- The emulsibility, emulsifying stability, and holding oiliness of the ester were also studied and compared with those of monoglyceride. 麦芽糖乳酸酯的乳化性、乳化稳定性、持油性优于单甘酯。
- The skinning of shelled peanut,stability of the product and selection of emulsifying stabilizers were emphatically studied in the experiment. 在试验过程中着重研究了花生米的脱皮、制品稳定性及乳化稳定剂的选择等问题。
- Global strategic balance and stability. 全球战略平衡和稳定。
- In this paper,by orthogonal test,the best hazelnut protein beverage emulsify stabilizer is selected,moreover,explore killing germs te... 本研究通过正交试验对榛仁蛋白饮料乳化稳定剂进行了优选,并通过试验对杀菌工艺进行了探讨。
- This experiment mainly studied the effects of composite emulsifying stabilizers on the glomeration of dietary fiber with instantaneous high pressure(IHP) treatment. 本实验主要研究了复合稳定剂对大豆膳食纤维悬浊液在微射流瞬时高压作用下团聚性的影响。
- The spontaneous emulsification is alsopresented. 还对自发乳化作用作了介绍。
- Political stability is essential to economic prosperity. 政治稳定对经济繁荣是必要的。
- The results indicated that WPI-Chitosan oligosaccharide conjugates improved the solubility,emulsifying properties,emulsifying stabilities and heat stabilities of WPI under unfavorable conditions. 通过美拉德反应将壳寡糖引入乳清蛋白,形成乳清蛋白-壳寡糖共价复合物,对其溶解性、乳化性、乳化稳定性及热稳定性进行研究。
- Emulsification stability (ES) ES值
- Something that gives stability, especially in character. 稳定因素表明稳定性的因素，尤指在性格方面
- emulsification stability 乳化稳定性
- and the zein was good in humidity, fat absorption and gelatinization stability, poorer in water retention and emulsification, and medium in emulsification stability;its viscosity increased with ti... 玉米醇溶蛋白具有较好湿润性、吸油性、凝胶性,较弱的持水力和乳化性,一定的乳化稳定性,粘度随时间增加而增大。
- This is conducive to economic stability. 这有助于经济的稳定。
