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。
A proprietary blend of soy and whey proteins.
混合了所有黄豆以及乳清蛋白质。
A proprietary blend of soy and whey proteins.
混合了所有黄豆以及乳清蛋白质。
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