foamability

基本解釋

In order to make good use of pea protein and improve product's added value, the foamability and emulsibility of pea protein are studied.
為了更好的利用豌豆蛋白質(zhì)和提高產(chǎn)品副加值，研究了豌豆蛋白質(zhì)的起泡性與乳化性。
The foamability of the blending system between elected anionic surfactant and 1227 is decreased, but the stability of foam is increased when adding a little 1227 into the anionic surfactant solution.
所選的陰離子表面活性劑與陽離子表面活性劑1227復(fù)配會(huì)降低其起泡能力，但與少量1227復(fù)配可以提高其泡沫穩(wěn)定性。