 Whey Processing, Functionality and Health Benefits
ISBN: 978-0-8138-0903-8
Hardcover
416 pages
July 2008, Wiley-Blackwell
US $199.99
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Contributors.
Preface.
Chapter 1. Whey Protein Production and Utilization: A Brief History.
Chapter 2. Whey Processing and Fractionation.
Chapter 3. Separation of ?-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses.
Chapter 4. Whey Protein-Stabilized Emulsions.
Chapter 5. Whey Proteins: Functionality and Foaming Under Acidic Conditions.
Chapter 6. Whey Protein Films and Coatings.
Chapter 7. Whey Texturization for Snacks.
Chapter 8. Whey Protein-Based Meat Analogs.
Chapter 9. Whey Inclusions.
Chapter 10. Functional Foods Containing Whey Proteins.
Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds.
Chapter 12. Whey Proteins and Peptides in Human Health.
Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion.
Chapter 14. Milk Whey Processes: Current and Future Trends.
Appendix.
Index
Preface.
Chapter 1. Whey Protein Production and Utilization: A Brief History.
Chapter 2. Whey Processing and Fractionation.
Chapter 3. Separation of ?-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses.
Chapter 4. Whey Protein-Stabilized Emulsions.
Chapter 5. Whey Proteins: Functionality and Foaming Under Acidic Conditions.
Chapter 6. Whey Protein Films and Coatings.
Chapter 7. Whey Texturization for Snacks.
Chapter 8. Whey Protein-Based Meat Analogs.
Chapter 9. Whey Inclusions.
Chapter 10. Functional Foods Containing Whey Proteins.
Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds.
Chapter 12. Whey Proteins and Peptides in Human Health.
Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion.
Chapter 14. Milk Whey Processes: Current and Future Trends.
Appendix.
Index
