Whey Processing, Functionality and Health BenefitsISBN: 978-0-8138-0903-8
Hardcover
416 pages
July 2008, Wiley-Blackwell
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Preface.
Chapter 1. Whey Protein Production and Utilization: A Brief History.
Michael H. Tunick.
Chapter 2. Whey Processing and Fractionation.
Laetitia M. Bonnaillie and Peggy M. Tomasula.
Chapter 3. Separation of β-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses.
Raj Mehra and Brendan T. O’Kennedy.
Chapter 4. Whey Protein-Stabilized Emulsions.
David Julian McClements.
Chapter 5. Whey Proteins: Functionality and Foaming Under Acidic Conditions.
Stephanie T. Sullivan, Saad A. Khan and Ahmed S. Eissa.
Chapter 6. Whey Protein Films and Coatings.
Kirsten Dangaran and John M. Krochta.
Chapter 7. Whey Texturization for Snacks.
Lester O. Pordesimo and Charles I. Onwulata.
Chapter 8. Whey Protein-Based Meat Analogs.
Marie K. Walsh and Charles E. Carpenter.
Chapter 9. Whey Inclusions.
K.J. Burrington.
Chapter 10. Functional Foods Containing Whey Proteins.
B. Faryabi, S. Mohr, Charles I. Onwulata and Steven J. Mulvaney.
Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds.
Sundaram Gunasekaran.
Chapter 12. Whey Proteins and Peptides in Human Health.
P.E. Morris and R.J. FitzGerald.
Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion.
Peter J. Huth, Tia M. Rains, Yifan Yang and Stuart M. Phillips.
Chapter 14. Milk Whey Processes: Current and Future Trends.
Charles I. Onwulata.
Appendix.
Index
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