whey protein的例句大全

The heat treatment during processing these products will inevitably denature the major components of whey protein, such as bovine α-lactalbumin, β-lactoglobulin, lactoferrin, and so on. The degree of denaturation depends on the temperature and heat time.

而这些热处理过程不可避免地会导致乳清蛋白主要功能性组分α-乳白蛋白、β-乳球蛋白和乳铁蛋白等发生变性，其变性程度在很大程度上依赖于热处理的时间和温度。

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whey protein content had highly significantly positive correlation with free amino nitrogen and total protein content.

乳清蛋白含量与游离氨基氮、总蛋白含量呈极显著正相关。

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Objective To observe the clinic effect of protein nutrition status of the patients carrying through hemodialysis by prospective study on the bioactivity of lactalbumin and supplement of whey protein.

目的通过前瞻性研究乳清蛋白生物活性，补充乳清蛋白质后观察维持性血透患者蛋白质营养状态的临床效果。

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Analysis of free amino acid content and whey protein composition in yogurt

酸奶中游离氨基酸含量及乳清蛋白组成分析

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The research results provide a new approach for the development and utilization of whey protein.

该研究还为乳清蛋白的发展和使用提供了一个新方法。

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A new method for determining whey protein concentrate characters by NIRS

近红外反射光谱法测定浓缩乳清蛋白品质的新方法

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Whey protein modification methods include chemical, physical and enzymatic techniques.

乳清蛋白的改性方法有化学改性、物理改性和酶改性。

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Milk powder and infant formula foods: whey protein content determination

婴幼儿配方食品和乳粉中乳清蛋白的测定

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Stability of Whey Protein in the Production of Infant Formula

生产婴儿食品用乳清蛋白的稳定化

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Study on the conditions of whey protein peptide ultrafiltration.

乳清蛋白肽超滤技术工艺参数的研究。

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Study on the Rheological Properties of Whey Protein

乳清蛋白的流变性质

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This article introduces on the composition of whey protein and important biological functions;

本论文介绍了乳清蛋白的组成成分及其重要的生物学功能；

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Study on the Whey Protein Hydrolyzed by Enzyme and Hydrolysate Properties

乳清蛋白的酶解及其性质研究

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The nutrition behavior and function of whey protein

乳清蛋白的营养特点和作用

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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

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Study on the Condition of Trypsin Hydrolyzing Whey Protein

胰蛋白酶水解乳清蛋白条件的研究

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Study on the solubilizing, gelling and emulsifying properties of whey protein isolate modified by a free radical-generating system

自由基氧化引起乳清蛋白溶解性、凝胶强度和乳化性变化的研究

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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

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the results showed that total milk protein, free amino nitrogen and whey protein/ total protein were much significantly positively related with scc.

结果表明，乳中总蛋白、游离氨基氮含量及乳清蛋白/总蛋白与SCC呈显著正相关；

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Effect of addition of whey protein oxidized by hydroxyl radical-generating system on quality of yoghourt

添加羟基自由基氧化的乳清蛋白对酸奶品质影响的研究

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