[1] CAMPOS M I F, DE SOUZA BARBOSA P P, CAMARGO L J, et al.Characterization of goat whey proteins and their bioactivity and toxicity assay[J].Food Bioscience, 2022, 46:101591.
[2] BALLATORE M B, BETTIOL M D R, VANDEN BRABER N L, et al.Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin[J].Food Chemistry, 2020, 319:126472.
[3] 邵钺馨, 曲赫选, 钟玉玲, 等.羊奶乳清蛋白的分离方法研究[J].中国奶牛, 2019(4):41-45.
SHAO Y X, QU H X, ZHONG Y L, et al.Study on goat milk whey separation method[J].China Dairy Cattle, 2019(4):41-45.
[4] 刘永峰, 赵晓微, 刘满顺, 等.牛奶乳清液对小鼠学习记忆能力的影响[J].陕西师范大学学报(自然科学版), 2016, 44(4):108-113;124.
LIU Y F, ZHAO X W, LIU M S, et al.Effect of whey liquid from milk on learning and memory ability of mice[J].Journal of Shaanxi Normal University(Natural Science Edition), 2016, 44(4):108-113;124.
[5] 刘龙. 牦牛乳清蛋白泡沫分离及功能特性改善研究[D].西宁:青海师范大学, 2018.
LIU L.Foam separation of whey protein, preparation of antioxidant products and improvement of functional properties[D].Xining:Qinghai Normal University, 2018.
[6] MARUYAMA H, SEKI H.Recovery of milk whey proteins by foam separation[J].Process Safety and Environmental Protection, 2022, 159:566-574.
[7] SANMARTÍN B, DÍAZ O, RODRÍGUEZ-TURIENZO L, et al.Properties of heat-induced gels of caprine whey protein concentrates obtained from clarified cheese whey[J].Small Ruminant Research, 2015, 123(1):142-148.
[8] 陈静廷, 卜登攀, 马露, 等.不同等电点沉淀法和超速离心法提取牛奶乳清蛋白的双向电泳分析[J].食品科学, 2014, 35(20):180-184.
CHEN J T, BU D P, MA L, et al.2-DE analysis of whey protein extracted by different isoelectric precipitations and ultracentrifugation methods from cow milk[J].Food Science, 2014, 35(20):180-184.
[9] 刁梦雪, 颜蜜, 陈思如, 等.牛乳中α-乳白蛋白的分离纯化工艺研究[J].中国乳品工业, 2021, 49(9):8-11;37.
DIAO M X, YAN M, CHEN S R, et al.Study on separation and purification of α-lactalbumin from bovine milk[J].China Dairy Industry, 2021, 49(9):8-11;37.
[10] CHEN Q X, YIN Q L, XIE Q G, et al.Elucidating the physicochemical properties and surface composition of goat milk-based infant formula powders[J].Food Chemistry, 2022, 377:131936.
[11] TANG L Q, LIU H C, HUANG G D, et al.The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules[J].LWT, 2022, 162:113507.
[12] MARKOSKA T, HUPPERTZ T, GREWAL M K, et al.FTIR analysis of physiochemical changes in raw skim milk upon concentration[J].LWT, 2019, 102:64-70.
[13] 沈海斌, 杨航, 王月慧, 等.壳聚糖对小麦面团流变学特性的影响[J].食品工业科技, 2018, 39 (20):30-34;40.
SHEN H B, YANG H, WANG Y H, et al.Effect of chitosan on the rheological properties of wheat flour dough[J].Science and Technology of Food Industry, 2018, 39 (20):30-34;40.
[14] LIU J X, ZHANG J W, ZHU G R, et al.Effects of water deficit and high N fertilization on wheat storage protein synthesis, gluten secondary structure, and breadmaking quality[J].The Crop Journal, 2022, 10(1):216-223.
[15] 田木. 山羊奶乳清蛋白的制备及其包埋大豆异黄酮体系研究[D].哈尔滨:东北农业大学, 2021.
TIAN M.Goat milk whey protein preparation and its application in whey protein-soy isoflavones delivery system[D].Harbin:Northeast Agricultural University, 2021.
[16] MA J J, MAO X Y, WANG Q, et al.Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate[J].LWT - Food Science and Technology, 2014, 56(2):296-302.
[17] CHRANIOTI C, TZIA C.Arabic gum mixtures as encapsulating agents of freeze-dried fennel oleoresin products[J].Food and Bioprocess Technology, 2014, 7(4):1057-1065.
[18] 李子超, 王丽娜, 李昀锴, 等.3种乳源酪蛋白粒径及胶束结构的差异性[J].食品科学, 2012, 33(5):58-61.
LI Z C, WANG L N, LI Y K, et al.Differences in particle size and structure of casein micelle from different milk sources[J].Food Science, 2012, 33(5):58-61.
[19] 王美玉, 王愈, 陈振家, 等.pH及离子强度对燕麦分离蛋白功能特性及亚基特性的影响[J].食品与机械, 2019, 35(10):1-5.
WANG M Y, WANG Y, CHEN Z J, et al.Functional properties and subunits properties of oat protein isolate under different pH and ionic strength[J].Food & Machinery, 2019, 35(10):1-5.
[20] 闫舟, 郝利平, 梁亚萍, 等.小米蛋白提取、测定以及SDS-PAGE电泳[J].食品科技, 2018, 43(9):227-232.
YAN Z, HAO L P, LIANG Y P, et al.Extraction, assay and SDS-PAGE electrophoresis of millet protein[J].Food Science and Technology, 2018, 43(9):227-232.
[21] XU J, MUKHERJEE D, CHANG S K C.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization[J].Food Chemistry, 2018, 240:1005-1013.
[22] HUANG L, XU Y, ZHOU Y M.Improvement of nutritional quality of soybean meal by Fe(II)-assisted acetic acid treatment[J].Food Chemistry, 2019, 283:475-480.
[23] FENG Y Y, MA X L, KONG B H, et al.Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates:Influence of ethanol concentration[J].Food Hydrocolloids, 2021, 111:106379.
[24] LIU Q A, GENG R, ZHAO J Y, et al.Structural and gel textural properties of soy protein isolate when subjected to extreme acid pH-shifting and mild heating processes[J].Journal of Agricultural and Food Chemistry, 2015, 63(19):4853-4861.
[25] 房天琪. 液态浓缩乳清蛋白的制备与功能特性修饰及应用研究[D].长春:吉林大学, 2019.
FANG T Q.The preparation and application of liquid whey protein concentrate prepared from sweet whey[D].Changchun:Jilin University, 2019.