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。

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

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。

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

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。

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

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。

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

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

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。

Study on the Rheological Properties of Whey Protein

乳清蛋白的流变性质

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；

Study on the Whey Protein Hydrolyzed by Enzyme and Hydrolysate Properties

乳清蛋白的酶解及其性质研究

The nutrition behavior and function of whey protein

乳清蛋白的营养特点和作用

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

Study on the Condition of Trypsin Hydrolyzing Whey Protein

胰蛋白酶水解乳清蛋白条件的研究

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

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

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；

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。