A proprietary blend of soy and whey proteins.
混合了所有黄豆以及乳清蛋白质。
Product: A superior blend of high quality, bioavailable whey proteins: WPC and WPI.
产品名称：木塑和WPI的：一个高品质，乳清蛋白的生物利用度优于混合。
Influencing factors on heat stability of whey proteins were analyzed by particle size analysis in the paper.
利用粒径分析法对影响乳清蛋白热稳定性的几个主要因素进行了研究。
When the degree of hydrolysis reach 20%, the foamability and foam stability of whey proteins hydrolysate got the best.
当水解程度在20%左右时，其水解产物的发泡力和泡沫稳定性为最佳。
Ulrafilration is used widely to concentrate and fractionate milk prior to cheese production and to separate whey proteins from whey .
超滤广泛的应用于干酪生产前乳的浓缩与分级，以及从乳清中分离乳清蛋白。
The major whey proteins have a globular structure as a result of the fairly high number of disulphide groups in the whey protein molecules.
乳清蛋白主要是球形结构，这是因为乳清蛋白中含有相当大量的二硫键的缘故。
The bioactive peptides maybe differ from different food proteins, and milk proteins (such as caseins and whey proteins) are those proteins which contain the most bioactive peptides.
不同食物蛋白中所含有的活性多肽会有所不同，其中乳蛋白(如酪蛋白和乳清蛋白)是含有活性多肽最为丰富的蛋白质。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
Milk's proteins (whey and casein) can make you feel more satisfied than sugary drinks.
牛奶中的蛋白质(乳清和酪蛋白)比含糖饮料更能产生饱腹感。
Milk proteins, animal fats, vegetable oils, fish oils, lecithin, whey protein, FOS, taurine, trace-elements, vitamins.
牛奶蛋白、物脂肪、菜油、磷脂、清蛋白、果糖、磺酸、量元素、他命。
Whey soy proteins (WSP) are acid soluble proteins in whey from soybean processing industry. Its characterization and application were studied more and more.
大豆乳清蛋白是大豆加工业产生的大豆乳清水中的酸溶性蛋白成分，它的性质及其应用越来越受到人们的重视。
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
结果表明，大豆乳清蛋白具有较好的溶解性及起泡性，但泡沫稳定性及乳化性不如大豆分离蛋白。
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
结果表明，大豆乳清蛋白具有较好的溶解性及起泡性，但泡沫稳定性及乳化性不如大豆分离蛋白。
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