Emulsibility

Evaluation of Middle Phase Microemulsion by Emulsibility Value

用乳化度评价中相微乳

Study of emulsibility of the modified silicone grafted by long chain alcohol acrylate

高碳醇丙烯酸酯接枝改性硅油乳化性能的研究

Modifying Alcohol Leaching Soy Protein Concentrate to Improve Emulsibility by Papain

木瓜蛋白酶提高醇法大豆浓缩蛋白乳化性的研究

Study on Solubility and Emulsibility of Peanut Protein

花生蛋白溶解性和乳化性的研究

Study of emulsibility of the modified silicone PHMS-g-AA-SA

改性硅油PHMS-g-AA-SA乳化性能的研究

To establish base for application , the emulsibility of varied modified silicone and the influence factors , and compatibility with other organics were studied .

比较所合成的各种改性硅油的乳化性能及影响因素，比较所合成的各种改性硅油的有机相容性，为它们的应用奠定基础。

This paper discusses the influence of modified starch to the retentiveness , the emulsibility and gel characters of hen surimi .

探讨了几种变性淀粉对鸡肉糜保水性、乳化性以及凝胶特性的影响。

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。

When at 75 ℃, the walnut chips had the best emulsibility . But for the nutrition value , mild condition at 55 ℃ was suggested .

75℃时乳化性和乳化稳定性最好，但是为保证蛋白粕的营养价值，建议工业生产中采用55℃的温和条件。

In this paper , a systemic study was done on the dissolubility and emulsibility stability of one hydrolytic collagen extracted from hide offal by an enzymatic method .

采用复合酶从皮边角余料中提取得到分子量分布在4.2×104～8.5×104的水解胶原蛋白样品，对其溶解性和乳化性进行了系统研究。

The properties , including emulsibility and emulsion stability , foamability and foaming stability , rheological behavior , and surface hydrophobicity of the three different glycosylation grafted products were discussed .

分析了三种不同糖基化共聚物的功能性质，包括乳化性及乳化稳定、起泡性及泡沫稳定性、流变性和表面疏水性。

The effects that collagen concentration , pH , temperature and the concentration of NaCl had on emulsibility and emulsion stability of collagen type ⅱ from sheep scapula were researched .

通过研究不用胶原浓度、pH值、不同NaCl浓度对羊肩胛软骨Ⅱ型胶原乳化性及乳化稳定性的影响。

The emulsibility , producing bubble ability and the foam stability for PDPB are weaker , and it has definite effect on disappeared and restrained bubbles .

十六烷二甲基苯氧乙基溴化铵的乳化能力、起泡力和泡沫稳定性都比较弱，具有一定的消泡和抑泡作用。

The hydrolysis degree reached 3.5 % , the emulsifying ability 72.4 % and the emulsion stability 75.5 % . the emulsibility was significantly improved in comparison with that before hydrolysis .

此时谷朊粉的水解度3.5%，乳化活性72.4%，乳化稳定性75.5%，比水解前乳化性有明显提高。

The result of applied contrast experiment and the tests of resultant leathers chemical and physical properties showed that this new type of fatliquor had excellent emulsibility , dispersivity and unique fatliquoring effect .

通过应用对比试验，及各项物理化学指标检测表明：这种新型的加脂剂具有优良的乳化性、分散性和独特的应用效果。

The results of the experiments indicated that oil absorbability 、 water absorption 、 emulsibility and emulation stability were 1.63 ml / g 、 2.77 g / g 、 40 % and 83 % respectively .

实验结果表明，茶叶蛋白质的吸油性、持水力、乳化性、乳化稳定性分别为：1.63ml/g、2.77g/g、40%、83%。

The research of surface hydrophobicity could account for the phenomenon with emulsibility as well as rheological behaviour . 4 . The SDS-PAGE analysis , fourier transform infrared analysis , amino acid analysis and CD spectrum analysis were introduced to characterize the glycosylation reaction .

表面疏水性研究的结果可以为乳化能力和流变性出现的现象做出部分解释。4、通过SDS-PAGE分析、FT-IR外分析、氨基酸分析、DSC分析和CD光谱分析对糖基化反应的发生进行表征。

This paper determinates the transparency , freeze-thaw stability and viscosity properties of several modified starches , discusses their influence to the retentiveness , emulsibility and gel characters of hen surimi and the relations between the properties and the effect of application .

本文测定了几种变性淀粉的透明性，冻融稳定性和粘度特性，以及它们对鸡肉糜保水性，乳化性和凝胶特性的影响，探讨了淀粉本身特性与应用效果的关系。

The significance of high performance sealing oil to MAN gasholder was introduced from the views of viscosity - temperature property and de - emulsibility of oil , high performance sealing oil might not only ensure the gasholder running safety , but also have the better comprehensive economic benefit .

从油品的粘温性能和破乳化性能方面介绍了高性能密封油在曼式气柜中的重要性，高性能密封油不仅可以确保气柜安全运行，而且还具有较好的综合经济效益。

The results showed that with the increasing of the pH , the NSI of SPC increases quickly , the NSI at pH 12.0 is much higher than that of at pH 7.0 . Emulsibility and foaming ability are improved with the increasing of the NSI .

研究结果表明：SPC的NSI（氮溶指数）随pH值升高而增大，在pH12.0时的NSI远高于pH7.0的；乳化性和起泡性随着NSI增大而有一定程度的改善；