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1·For improving functionality of alcohol leaching soy protein concentrate, physical modification by microwave was studied.

为改善醇提大豆浓缩蛋白的功能特性，采用微波技术对醇提大豆浓缩蛋白进行物理改性。

2·So the study of solubility from soybean protein is very significant for the process of alcohol leaching soy protein concentrate.

因此研究它的溶解特性，对于醇法大豆浓缩蛋白加工和利用是非常有意义的。

3·Soy milk, defatted soy flour and soy protein concentrate were used in this study to prepare soy based yogurt and their properties were compared.

应用豆奶、脱脂豆粉、大豆浓缩蛋白制备大豆酸奶，并对其影响因素进行了分析。

4·Containing more than 60% of high-quality plant protein, soy protein concentrate is a protein of high nutritional value which can be used to replace protein isolates in many aspects.

大豆浓缩蛋白中含有60%以上的优质植物蛋白，是一种营养价值很高的蛋白质，可以在很多方面替代分离蛋白使用。

5·The nutritional and food hygienic character of the new developed soy protein concentrate and soy protein isolate in Heilongjiang province were studied by chemical analysis and rat experiment.

本文用化学分析与动物实验方法研究了国内尚无报告的，黑龙江省新开发的浓缩大豆蛋白和分离大豆蛋白的营养与食品卫生质量。

6·Buy: Soy protein, Juice concentrate, Pure fruit pulp.

采购：大豆蛋白，浓缩果汁，纯果浆。

7·Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.

乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。