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Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
9
Issue
4
Identifiers
DOI: 10.1016/s0924-2244(98)00031-4
Disciplines
  • Biology

Abstract

Abstract Whey proteins are widely used as ingredients in foods because of their unique functional properties, i.e. emulsification, gelation, thickening, foaming and water-binding capacity. This review describes the recent development of cold-setting whey protein ingredients and their potential application in foods. We emphasize the importance of an understanding of the molecular basis of protein functionality to the development of ingredients.

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