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The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80 and Whey Protein Isolate

机译：聚集和储存对乳清蛋白浓缩物的风味和风味稳定性的影响80％和乳清蛋白分离物

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B.J. Wright; S.E. Zevchak; J.M. Wright; M.A. Drake;
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年度 2009
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1. The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate [J] . B.J. Wright, S.E. Zkvchak, J.M. Wright, Journal of Food Science . 2009,第1期

机译：集聚和储存对浓缩乳清蛋白80％和分离乳清蛋白的风味和风味稳定性的影响
2. Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate [J] . M. Whitson, R. E. Miracle, E. Bastian, Journal of dairy science . 2011,第8期

机译：保留液体对喷雾干燥乳清蛋白浓缩物和分离物风味的影响
3. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins [J] . M. A. D. Listiyani, R. E. Campbell, R. E. Miracle, Journal of dairy science . 2011,第9期

机译：漂白对浓缩乳清蛋白中34％乳清蛋白风味和残留苯甲酸浓度的影响
4. Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-based Films [C] . Yupeng Gao, Zhe Wang, Yanqing Niu, International Conference on Environment Materials and Environment Management . 2012

机译：大豆蛋白分离物和乳清蛋白浓缩膜的力学性能
5. EFFECTS OF BLENDING AND MALEYLATION ON FUNCTIONAL PROPERTY CHANGES OF WHEY PROTEIN CONCENTRATE AND SOY PROTEIN ISOLATE (CHEMICAL MODIFICATION, ULTRAFILTRATION, PROTEINS). [D] . KIM, TAE WOONG. 1985

机译：掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物（化学修饰，超滤，蛋白）的功能性质变化的影响。
6. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration [O] . Kaixin Li, Bowen Pan, Lingjun Ma, 2020

机译：葡萄糖当量对麦芽糖糊精/乳清蛋白喷雾干燥粉末微胶囊的影响及贮藏和粉末再水中负载风味的动态释放
7. Studies on Available Utilization of Whey Proteins Part I. Effects of pH, Sodium Chloride and Calcium Chloride on Heat Aggregation of Whey Protein Concentrate and Whey Protein Isolate. [O] . Hirofumi FUJINO, Michio MUGURUMA, Tatsumi ITO, 1993

机译：乳清蛋白分部的可用利用研究I. pH，氯化钠和氯化钙对乳清蛋白浓缩物和乳清蛋白分离的热聚集的影响。

The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80 and Whey Protein Isolate

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