文献来源： 1- Kinetics, aggregation behavior and optimization of the fractionation of whey protein isolate with hydrochloric acid

来源： 2-Whey protein isolate–chitosan interactions: A calorimetric and spectroscopy study

来源： 2-Whey protein isolate–chitosan interactions: A calorimetric and spectroscopy study

来源： 3- Optimization of hydroxypropylmethylcellulose, yeast b-glucan, andwhey protein levels based on physical properties of gluten-free rice bread using response surface methodology

来源： 3- Optimization of hydroxypropylmethylcellulose, yeast b-glucan, andwhey protein levels based on physical properties of gluten-free rice bread using response surface methodology

来源于： 4-Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

来源： 5-Optimization of Chelation of Whey Protein hydrolysate with CalciumUsing Response Surface Method

来源： 6-Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology

来源： 6-Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology