1.
Structure Characteristics of Milk Proteins Complexes with Altered Casein to Whey Protein Ratios
酪蛋白与乳清蛋白比例对乳蛋白结构的影响
2.
Research progress on eliminating sensitization of β-lactoglobulin in whey
消除乳清蛋白中β-乳球蛋白致敏性的研究进展
3.
Emulsifying property and mulsion hydrolysis of soy whey proteins
大豆乳清蛋白的乳化特性及水解条件
4.
The albumin contained in milk and obtained from whey.
乳清蛋白一种含于牛奶中并可从乳清中提炼出来的白蛋白
5.
Enzymatic Hydrolysis of Goat's Whey Protein and Development of Goat's Whey Beverage;
羊奶乳清蛋白的酶解及羊奶乳清饮料研制
6.
Effects of whey protein and glycerol concentrationon on physical properties of whey protein films
乳清蛋白及甘油浓度对乳清蛋白膜物理特性的影响
7.
Impact of Casein Glycomacropeptide on Functional Properties of Whey Proteins
酪蛋白巨肽影响乳清蛋白功能性质研究
8.
Glycosylation of Individual Casein and Whey Protein and Evaluation of Their Physiochemical Characteristics
糖基化处理对酪蛋白,乳清蛋白理化性质的影响
9.
A proprietary blend of soy and whey proteins.
混合了所有黄豆以及乳清蛋白质。
10.
Preparation of Decreasing Blood Pressure Peptides from Whey and Study on the Function;
乳清蛋白降压肽的制备及其功能研究
11.
Hydrolysis of Whey Protein and ACEI Peptide of Hydrolysate;
酶法水解乳清蛋白及其ACEI肽的研究
12.
Preparation of Angiotensin Ⅰ Converting Enzyme Inhibitory Peptides from Whey Protein by Protease Hydrolysis;
酶解乳清蛋白制备ACE抑制肽的研究
13.
Study on performance of ultrafiltration for whey treatment
超滤处理乳清蛋白液的过滤性能研究
14.
Milk powder and formula foods for infant and young children--Determination of whey protein
GB/T5413.2-1997婴幼儿配方食品和乳粉乳清蛋白的测定
15.
Study on the Stability of Milk Whey Protein Solution with Different Acidity
不同酸度条件下牛乳乳清蛋白的稳定性
16.
Study on the separation process of casein micelle and whey protein of skim milk by membrane technology
膜技术分离脱脂乳中酪蛋白胶束和乳清蛋白工艺的研究
17.
Optimization of Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptide from Whey Protein Using Proteinases of Lactobacillus helveticus
瑞士乳杆菌蛋白酶水解乳清蛋白制备ACE抑制肽的条件优化
18.
Effect of Hydroxyl Radical Oxidation System on Alterations of Chemical Structure of Whey Protein Isolate and β-lactoglobulin
羟基自由基氧化体系对乳清蛋白、β-乳球蛋白化学结构的影响