1) foaming stability
起泡稳定性
1.
Foaming ability and foaming stability of the cottonseed meal protein and enzymatic hydrolysis of cottonseed meal protein were studied by single factors experiment,and comparison was made between the foaming properties of the cottonseed meal protein and hydrolysis of cottonseed meal protein by orthogonal experiment.
以醇法脱脂脱酚棉籽粕为原料,用碱性蛋白酶进行水解,制得酶解脱酚棉籽粕蛋白,分别对酶解前后棉籽粕蛋白的起泡能力(FA)和起泡稳定性(FS)进行单因素实验,并通过正交实验对酶解前后棉籽粕蛋白的FA进行了比较。
2) foam stability
泡沫稳定性
1.
Study on effect of hot bottle process to foam stability of draft beer;
温瓶处理对纯生啤酒泡沫稳定性的影响研究
2.
Effect of PGA on the foam stability of draft beer.;
PGA对纯生啤酒泡沫稳定性的影响研究
3.
The foam stability between common pasteurized beer and draft beer were compared and its change during 3 months shelf life was investigated by China GB foam methods.
利用中国国标测定方法,分析比较市场上销售的普通熟啤酒和纯生啤酒的泡沫稳定性,跟踪其在3个月货架期的泡沫稳定性的变化。
3) vesicle stability
囊泡稳定性
5) bubble stability
膜泡稳定性
6) heave stability
隆起稳定性
1.
The heave stability of deep foudation pit is effected by a number of random and fuzzy factors.
深基坑工程的坑底隆起稳定性受多种随机性与模糊性的因素影响。
补充资料：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 discontinuity
11an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-
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条