Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

International Journal of Food Science and Technology

Volumn 34, Issue 5-6, 1999, Pages 587-601

  Holt, Carl ^a   McPhail, Deborah ^a   Nylander, Tommy ^b   Otte, Jeanette ^c   Ipsen, Richard H ^c   Bauer, Rogert ^c   Øgendal, Lars ^c   Olieman, Kees ^d   De Kruif, Kees G ^d   Léonil, Joëlle ^e   Mollé, Daniel ^e   Henry, Gwénaële ^e   Maubois, Jean Louis ^e   Pérez, M Dolores ^f   Puyol, Pilar ^f   Calvo, Miguel ^f   Bury, Stella M ^g   Kontopidis, George ^g   McNae, Iain ^g   Sawyer, Lindsay ^g   Ragona, Laura ^h   Zetta, Lucia ^h   Molinari, Henriette ⁱ   Klarenbeek, Bert ^j   Jonkman, Margrethe J ^k   Moulin, Jacques ^l   Chatterton, Dereck ^m   more..

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b LUND UNIVERSITY   (Sweden)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d NIZO FOOD RESEARCH   (Netherlands)

^e CEMAGREF   (France)

^f Lab Genet Bioquim Grupos S   (Spain)

^g UNIVERSITY OF EDINBURGH   (United Kingdom)

^h CNR   (Italy)

ⁱ UNIVERSITY OF VERONA   (Italy)

^j Borculo Domo Ingredients Development and Application   (Netherlands)

^k FRIESLANDCAMPINA   (Netherlands)

^l Armor Protéines S A S   (France)

^m MD Foods Ingredients amba   (Denmark)

more..

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033462938     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00326.x     Document Type: Article

References (30)

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