- 更多网络例句与乳化性相关的网络例句 [注：此内容来源于网络，仅供参考]
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The suitable synthesis conditions of those new products have been studied. The structures of them are affirmed by IR spectroscopy, 1~H NMR,(13)~C NMR and Elemental Analysis;the configurations of them are also analyzed by theoretical calculation of quantum chemistry. Influences of the length of hydrophobic group, the degree of substitution on the solubility, surface activity, emulsifying property, foam property, hygroscopicity and humidity-retaining ability, compatibleness of those new products have been studied in detail.
探讨了各反应产物的适宜合成条件，并利用红外吸收光谱、1~H、(13~C核磁共振、元素分析等仪器分析手段和量子化学从头算STO-3G对所得产物的结构进行了表征；同时较详细地研究了疏水基碳链长度、反应取代度对合成产物的溶解性、表面活性、乳化性、泡沫性、吸湿保湿性和配伍性等物化性质和应用性能的影响规律。
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The emulsibility, foamability and water retention property of quail egg were studied,and the factors such as sucrose,temperature,pH,sodium chloride which influenced the foamability of egg white and the emulsibility of egg yolk were discussed.
测定了鹌鹑蛋乳化性、起泡性、持水性等功能特性，并探讨了蔗糖、温度、pH值、氯化钠等因素对蛋白起泡性及其稳定性和蛋黄乳化性的影响。
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As to quail egg yolk, the emulsibility could be improved with the increase of sucrose concentration, temperature (10~60℃), and adding Sodium chloride. The effect of pH value on foamability, foam stability, emulsibility of quail egg was also demonstrated in a dynamic change.
鹌鹑蛋黄乳化性随蔗糖浓度增大而提高，10~60℃内随温度升高而提高，加入氯化钠能明显提高蛋黄乳化性。pH值对蛋白起泡性和泡沫稳定性、蛋黄乳化性的影响均呈动态变化。
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Protein is protein emulsion of oil and water can form a stable emulsion sky emulsifier role.
蛋白质乳化性是指蛋白质能使油与水形成稳定的乳化液而起乳化剂的作用。
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The experiment shows lower surface tension and the emulsification of the complex is equivalent to OP-10 on rape oil and better than OP-10 on transformer oil.
结果表明，复配后的体系有较低的表面张力，对菜油的乳化性与烷基酚聚氧乙烯(10)醚相当，对变压器油的乳化性优于烷基酚聚氧乙烯(10)醚。
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The result showed that : soybean protein and corn protein which were primarily improving the capability of mulsification were selected as the appropriate protein material for protein bar, 10% of saccharose was appended and 20% of moisture was adjusted, perfect protein bar was available by extrusion .
结果表明采用乳化性大豆蛋白和乳化性玉米蛋白为蛋白原料，添加10%的蔗糖和调整含水量为20%，利用挤压膨化可得到较为理想的蛋白棒。
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This product is made from fine vegetable oil, glucose sirup casein, emulsifier and stabilization, with good solubility and emulsification.
本产品以优质植物油、葡萄糖浆，酪蛋白、乳化剂和稳定剂加工而成。具有良好的溶解性、乳化性。
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In this paper, the study status of enhancing the protein emulsification by modification methods such as deamidation, proteolysis, glycosylation, phosphorylation and graft copolymerization were introduced, the development direction of the preparation of new type protein emulsifier was also pointed out,it provided a reference for the future study.
综述了脱酰胺作用、蛋白水解作用、糖基化作用、磷酸化作用、接枝改性等蛋白质改性技术对提升蛋白质乳化性的研究现状，展望了制备新型蛋白质乳化剂的发展方向，为今后蛋白质乳化剂的研究提供参考。
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Through the analysis on the production process of L-TSA oil, the factors of affecting the demulsibility of steam turbine oil are sought from the base oil, additive and blending process.
通过对L-TSA油品的调合过程进行分析，分别从基础油、添加剂和调合工艺过程三方面探寻制约汽轮机油抗乳化性能提高的原因，研究发现基础油的白土吸附深度、水分含量对基础油本身的破乳化性能影响显著，从而导致用其调制的汽轮机油抗乳化性出现相应变化；而添加剂中金属减活剂和防锈剂的加剂量对成品油的抗乳化性能有一定的影响。
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As a kind of important raw material of protein,effects of high intensity pulsed electric fieldson the functional properties of egg albumen were studied.Results showed that solubility of egg albumen decrease when the pulsed electric fields intensity is more than 35 kV/cm.Emulsibility,foam capacity and hydrophobicity of egg albumen increase with the increase...
结果表明：蛋清蛋白的溶解度在脉冲电场强度大于35kV/cm时下降；蛋清蛋白的乳化性、起泡能力、泡沫稳定性及疏水性先随脉冲电场强度增加而增大，但当脉冲电场强度大于30kV/cm后，蛋清蛋白的乳化性、起泡能力、泡沫稳定性及疏水性下降；随着脉冲电场数的增加，蛋清蛋白的溶解度、乳化性、起泡能力、泡沫稳定性及疏水性变化不显著。
- 更多网络解释与乳化性相关的网络解释 [注：此内容来源于网络，仅供参考]
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emulsibility：乳化性
(24)乳化性(Emulsibility) 油品和水形成乳化液的能力. (25)破乳化性(Demulsibility) 油品和水形成的乳化液分为两层的能力. (26)水混溶性(Water Miscibility) 油品和水形成溶液或稳定分散体的能力.
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emulsibility：乳化性;乳化度
emulator 仿真器 | emulsibility 乳化性;乳化度 | emulsification test 乳化试验
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emulsibility：(可)乳化性
emulphor 乳化剂 | emulsibility (可)乳化性 | emulsible 可乳化的;乳浊状的
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emulsifiability：乳化度;乳化性
emulsicool 乳浊状油 | emulsifiability 乳化度 乳化性 | emulsifiabilitytest 乳化试验
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emulsifiability：可乳化性
emulsification 乳化 | emulsifiability 可乳化性 | empirical temperature 经验温度
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emulsifiability：乳化性,可乳化的本领
emulsible oil乳化油 | emulsifiability乳化性,可乳化的本领 | emulsifiable oil可乳化的油
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demulsibility：抗乳化性
(20)抗乳化性(Demulsibility) 抗乳化性是油品和水形成的乳化液分为两层的能力. 中国标准试验方法是GB/T 8022和7305,相应的国外标 准试验方法有美国ASTM D2711和1401、英国IP 19、德国 DIN 51599和ISO 6614等.
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demulsibility：去乳化性
demulsification 去乳化<作用> | demulsibility 去乳化性 | demodulation 解调
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emulsifying ability：乳化性;乳化能力
emulsify 乳化 | emulsifying ability 乳化性;乳化能力 | emulsifying agent 乳化剂
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emulsifying ability：乳化性
emulsifying ==> 乳化 | emulsifying ability ==> 乳化性 | emulsifying additive ==> 乳化添加剂