1.
Growth Effects of Lactoalbumin Hydrolysate and Casein Hydrolysate on Dioscorea bulbifera L. Plantlets in Vitro
水解乳蛋白和水解酪蛋白对黄独试管苗生长发育的影响
2.
Studies on Preparation of ACE Inhibitory Peptides Through Hydrolyzing of Casein by Enzymatic Membrane Reactor
酶膜反应器水解酪蛋白连续制备ACE抑制肽的研究
3.
Optimization of Enzymatic Hydrolysis Technology of Casein by Proteinases from Lactobacillus helveticus for ACE Inhibitory Peptide Production
瑞士乳杆菌蛋白酶水解酪蛋白制备血管紧张素转化酶抑制肽的条件优化
4.
The Study on the Enzymatic Hydrolysis and Properties of the Enzymatic Hydrolysate of Casein;
酪蛋白酶促水解及其酶解物性质研究
5.
Lumping Kinetic Model for Casein Enzymatic Hydrolysis Reaction;
酪蛋白酶促水解过程集总动力学研究
6.
Research on Papain-catalysed Hydrolytic Technology of Casein from Goats Milk
木瓜蛋白酶水解羊乳酪蛋白的工艺研究
7.
The Hydrolysis Conditions of Subtilisin on Bovine Casein
枯草杆菌蛋白酶水解牛乳酪蛋白的条件研究
8.
Study on antibacterial activities of enzymatic hydrolysates of bovine casein
胃蛋白酶水解牛乳酪蛋白产物抑菌特性的研究
9.
Purifing casein glycomacropeptide from chymosin casein hydrolysate by ultrafiltration
超滤法纯化酪蛋白凝乳酶水解物中的酪蛋白糖巨肽
10.
The effects of commercial enzyme preparation on proteolysis and lipolysis of Cheddar cheese
商业酶制剂对契达干酪蛋白水解和脂解的影响
11.
Modification of Casein Hydrolysates by Plastein Reaction in the Presence of Tyrosine and Impacts on Antioxidant Activity
酪氨酸存在下酪蛋白水解物的Plastein反应修饰与抗氧化活性影响
12.
Enzymatic Modification of Casein Hydrolysates and Improvement in ACE Inhibitory Activity
酪蛋白水解物的酶法修饰与ACE抑制活性变化
13.
Research on the Preparation Method of Casomorphin from Casein with Pepsin;
胃蛋白酶酶解酪蛋白制备酪啡肽的研究
14.
Research on Hydrolysis Conditions of Casein by Immobilized Trypsin to Generate Casein Phosphopeptides
固定化胰蛋白酶酶解酪蛋白产生酪蛋白磷酸肽的条件研究
15.
Studies on β-galactosidase and Proteolytic Activities of Lactobacillus Acidophilus and Lactobacillus Casei
嗜酸乳杆菌和干酪乳杆菌β-半乳糖苷酶和蛋白水解活性的研究
16.
Self-assembly of pH-sensitive Poly(Styrene-co-4-vinylpyridine) & Casein Hydrolysis;
pH-敏感聚（苯乙烯-co-4-乙烯基吡啶）的自组装及酪蛋白的水解
17.
Preparation of Casein Hydrolysates with Immunomodulatory Effect
具有免疫调节作用的酪蛋白水解产物制备条件的确定
18.
Effect of Calcium and cutting size on the texture and proteolysis of Cheddar cheese.
Ca~(2+)质量分数和切割大小对Cheddar干酪质构及蛋白质水解的影响