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

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

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

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

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

7. 来源： 5-Optimization of Chelation of Whey Protein hydrolysate with Calcium Using Response Surface Method

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