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Advances in modifying and understanding whey protein functionality



Advances in modifying and understanding whey protein functionality



Trends in Food Science and Technology 13(5): 151-159



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 properties by altering the protein and non-protein composition, and/or modifying the proteins.

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Accession: 003634747

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DOI: 10.1016/s0924-2244(02)00111-5


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