MOLECULAR-BASIS OF PROTEIN FUNCTIONALITY WITH SPECIAL CONSIDERATION OF COLD-SET GELS DERIVED FROM HEAT-DENATURED WHEY

Authors
BRYANT CM MCCLEMENTS DJ
Citation
Cm. Bryant et Dj. Mcclements, MOLECULAR-BASIS OF PROTEIN FUNCTIONALITY WITH SPECIAL CONSIDERATION OF COLD-SET GELS DERIVED FROM HEAT-DENATURED WHEY, Trends in food science & technology, 9(4), 1998, pp. 143-151
Citations number
47
Categorie Soggetti
Food Science & Tenology
Journal title
Trends in food science & technology → ACNP
ISSN journal
09242244
Volume
9
Issue
4
Year of publication
1998
Pages
143 - 151
Database
ISI
SICI code
0924-2244(1998)9:4<143:MOPFWS>2.0.ZU;2-1
Abstract
Whey proteins are widely used as ingredients in foods because of their unique functional properties, i.e. emulsification, gelation, thickeni ng, foaming and water-binding capacity. This review describes the rece nt development of cold-setting whey protein ingredients and their pote ntial application in foods. We emphasize the importance of an understa nding of the molecular basis of protein functionality to the developme nt of ingredients. (C) 1998 Elsevier Science Ltd. All rights reserved.