The emulsificationproperty of soybean protein isolates prepared with alcohol washing soybean meals were studied.
主要探讨了醇洗豆粕对大豆分离蛋白乳化性能的影响。
2
The analysis of protein fractions also indicated that protein had a stable and strong emulsificationproperty during food processing.
蛋白组分含量分析，加工过程中蛋白的乳化力强，稳定性较好。
3
The results of indicated that the proportion of epoxy acrylic acid ester is the most important element influencing on the emulsificationproperty of UV curable offset ink.