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Showing 1 to 4 of 4 for “"Whey protein products"”.
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Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand
The use of whey protein products in foods is governed by their nutritional and functional properties. Whey protein products have increasingly been applied in a variety of food systems as functional ingredients. In order to boost applications of whey protein products and to improve, predict and …
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Whey-Caseinate Blends and Lactose Hydrolysis in Yogurt Manufacture
… manufacture of yogurt, such as certain modified whey products, would seem to present an economically attractive alternative to the yogurt processor. The Whey Products Institute estimates approximately 18.2 million kg of whey were produced in the U.S.A. in 1980, of which less than half was …
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Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins
… capable of undergoing a nucleophilic addition to proteins. The interactions of proteins with the phenolic compounds have received considerable attention in the recent years where, plant phenolic compounds have drawn increasing attention due to their antioxidant properties and their noticeable …
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Whey Protein Fractionation Using Membrane Separation Technology
<p>Large quantities of whey are produced during the manufacture of cheese and casein. This co-product is traditionally processed into whey powder, whey protein concentrates and whey protein isolates using a combination of ultrafiltration and microfiltration processes. These total whey protein …