研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
目前乳清蛋白产品主要有乳清浓缩蛋白、乳清分离蛋白。
At present the product of whey protein mainly has whey protein concentrate, whey protein isolated.
文章综述了膜分离技术在蛋白质类产品分离中的研究和应用进展。
The article summarized the barrier separation technology's application and research in the separation of protein products.
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