Advances in modifying and understanding whey protein functionality

Whey protein ingredients are used for a variety of functional applications in the food industry. Each application requires one or several functional properties such as gelation, thermal stability, foam formation or emulsification. Whey protein ingredients can be designed for enhanced functional prop...

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Veröffentlicht in:	Trends in food science & technology 2002-05, Vol.13 (5), p.151-159
Hauptverfasser:	Foegeding, E.Allen, Davis, Jack P, Doucet, Dany, McGuffey, Matthew K
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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