Study on compound fruit-flavoured yoghurt containing hydrolyzed protein from Harengula Zunasi B.;

Removal bitter and fishiness of hydrolyzed protein produced by tilapia heels;

Effects of factors such as the time of hydrolysis,the category and dosage of enzymes on the degree of protein hydrolysis,the yield of hydrolyzed protein and the yield of hydrolysis products were studied.

Experimental research on the protein hydrolysate from activated sludge by recirculation process;

The low effect of amylase on the rate of protein extraction due to the low content of starch in soybean residue,the step of amylase hydrolysis was unnecessary in the technological process of enzyme hydrolysis preparation of protein hydrolysate from soybean residue.

The protein hydrolysate,oleic acid,phosphorus trichloride and sodium hydroxide are hydrolysated from the bacteria which is extracted from the fermented waste water from the gourmet powder plant.

Changes of proteolysis and functional properties during ripening of Mozzarella cheese;

The effects of commercial enzyme preparation on proteolysis and lipolysis of Cheddar cheese

The results showed proteolysis in the four UHT milks had no significant different (P>0.

The main factors influencing the oil extraction rate and degree of protein hydrolysis were analyzed by response surface methodology.