乳化性,emulsification
1)emulsification[英][i,m?lsifi"kei??n][美][?,m?ls?f?"ke??n]乳化性
1.Research onemulsification property of whey soy protein;大豆乳清蛋白乳化性的研究
2.Phosphorylation of pine nut protein on itsemulsification 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
英文短句/例句
1.Method of emulsifiability test for pesticide emulsifiersGB/T3776.3-1983农药乳化剂乳化性能测定方法
2.amphoteric emulsifier兼性乳化剂，两性乳化剂
3.A corresponding rudimentary gland in the male.退化乳房男性相应的退化乳房
4.Study of the Relationship of Breast Micro-calcifications and Breast Carcinoma乳腺微小钙化与乳腺癌的相关性研究
5.Emulsifying property and mulsion hydrolysis of soy whey proteins大豆乳清蛋白的乳化特性及水解条件
6.Study on the Emulsified Characteristics and the Technology of Emulsified Honey;蜂蜜的乳化特性及乳化蜂蜜的工艺研究
7.Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage响应面法优化活性乳酸菌饮料乳化稳定剂配方
8.Effect of HLB Value on Physicochemical Properties of Curcuma Zedoaria Oil-loaded Submicron Emulsion乳化剂HLB值对莪术油亚微乳理化性质的影响
9.Effects of Shear Emulsification Process on Waterborne Polyurethane Emulsion and Film Properties乳化工艺对水性聚氨酯乳液及性能的影响
10.REPARATION AND PROPERTIES OF SBR MODIFIED EMULSIFIED ASPHALT丁苯胶乳改性乳化沥青的制备及其性能
11.Changes of main constituents in milk from cows with subclinical mastitis caused by Streptococcus agalactiae after intramammary infused with NisinNisin抗菌肽治疗奶牛无乳链球菌性隐性乳房炎后主要乳成份的变化
12.Effects of Emulsifier on the Properties of Acrylate Emulsion with Core/Shell Structure乳化剂对核/壳型丙烯酸酯乳液性能的影响
13.Emulsification and Demulsication Mechanism of Alkalescent ASP Flooding;弱碱性三元复合采出液乳化与破乳行为研究
14.Study on Reducing Immunogenicity of Bovine Milk β-lactoglobulin by Conjugation with Saccharides糖基化法降低牛乳β-乳球蛋白免疫原性的研究
15.Effects of Emulsification Conditions on the Rheological Properties of Heavy Oil-in-Water Emulsions乳化条件对O/W稠油乳液流变性的影响
16.Effects of Instantaneous High-pressure on the Activity of Lactoperoxidase in Raw Milk瞬变高压对鲜乳中乳过氧化物酶活性的影响
17.Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage活性乳酸菌乳饮料高活菌数发酵工艺的优化
18.Application of Reactive Emulsifier on Emulsion Pressure Sensitive Adhesive for Surface Protective Films反应性乳化剂在乳液保护膜压敏胶中的应用
相关短句/例句
emulsibility乳化性
1.The effect of microfluidization on solubility andemulsibility 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 andemulsibility 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 instanceemulsibility,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 theemulsifying 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 andemulsifying 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 andemulsifying 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 asemulsifying 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 asemulsifying 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 andemulsifying 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 excellentemulsifying 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, theemulsifying 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 theemulsifying properties of SPI (soy protein isolated) -guar gum conjugates and found theemulsifying 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 excellentemulsifying 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。
延伸阅读
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 discontinuity11an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-
