Factors affecting the functional properties of whey protein products: a review
Abstract: Numerous why protein products (WPP) have been developed as excellent food ingredients with unique functional properties. However, the functional properties of WPP are affected by several compositional and processing factors. Recently, novel processing technologies such as high hydrostatic pressure, ultrasound, extrusion and tribomechanical activation have been used to modify the functional properties of WPP. Also, WPP have been used as delivery systems for fimctional ingredients and in edible films. The present paper reviews the latest developments in the role of different factors on the functional properties of WPP with emphasis on novel processing technologies, and interaction with other food ingredients
Keywords whey protein concentrate, whey protein isolate, modified whey proteins Polysaccharides, functional properties, foaming properties, emulsifying properties, gel formation
Publication year 2009
Pages 251-270
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
serial title Food Reviews International Copyright © Taylor & Francis Group, LLC
Web Page
ISSN 8755-9129
Author(s) from ARC
External authors (outside ARC)
    محمد الحسينى عبد السلام المركز القومى للبحوث
    صافيناز الشبينى المركز القومى للبحوث
AGROVOC
TERMS		 Whey protein.
Proposed Agrovoc gel formation;emulsifying properties;foaming properties;functional properties;modified whey proteins Polysac;whey protein isolate;whey protein concentrate;
Publication Type Journal
↑