Whey protein concentrates as functional ingredients in baked goods

Cereal Foods World

Volumn 42, Issue 3, 1997, Pages 138-X

  Jacobson, K A ^a  

^a AMPC Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031490124     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (9)

1. Harper, W. J., Peltonen, R., and Hayes, J. Model food systems yield clearer utility evaluations of whey protein. Food Prod. Dev. 14(10):50, 1980.
2. Kilara, A. Whey protein functionality. In: Protein Functionality in Food Systems. IFT Basic Symposium Series. N. S. Hettlarachch and G. Ziegler, Eds. Marcel Dekker, New York, 1994.
3. Mon, C. V., and Foegeding, E. A. Composition and functionality of commercial whey and milk protein concentrates and isolates: A status report. Food Technol. 44(4):100, 1990.
4. Morr, C. Y., and Ha, E. W. Whey protein concentrates and isolates: Processing and functional properties. Crit. Rev. Food Sci. Nutr. 33:431, 1993.
5. De Wit, J. N. Functional properties of whey poteins. In: Developments in Dairy Chemistry, Vol. 4. P. F. Fox, Ed. Elsevier Applied Science, New York, 1989.
6. Melachouris, N. Symposium: Assessing functionality of whey proteins-Critical aspects in development of whey protein concentrate. J. Dairy Sci. 67:2693, 1984.
7. 2+ induced gelation of pre-heated whey protein isolate. J. Food Sci. 58:867, 1993.
8. De Wit, J. N. Functional properties of whey proteins in food systems. Neth. Milk Dairy J. 38:71, 1984.
9. De Wit, J. N. The use of whey protein products. In: Developments in Dairy Chemistry, Vol. 4. P. F. Fox, Ed. Elsevier Applied Science, New York, 1989.