emulsifiability

emulsifiability

美 [ɪmʌlsɪfaɪə'bɪlɪtɪ] 　英 [ɪmʌlsɪfaɪə'bɪlɪtɪ]

• n.乳化力；乳化性；查乳化能力
• 网络可乳化性；乳化性能

英汉解释

n.	1. 乳化力 2. 乳化性 3. 查乳化能力

例句

Objective To evaluate emulsifiability of emulsifying agent by method of comparative isotherm of the surface(interfacial) tension.

目的采用表（界）面张力等温曲线比较法评价泊洛沙姆等乳化剂的乳化能力。

Conclusions It is feasible to estimate emulsifiability to the method of isothermal curve of the surface(interfacial) tension .

结论乳化剂表（界）面张力等温线比较法用于评价乳化剂的乳化能力是可行的。

The results show that after modifying, starch viscosity and freeze-thaw stability decreased, transparence and emulsifiability were improved.

结果表明：淀粉经过改性以后，黏度和冻融稳定性降低，透明度和乳化性增强；