Milk Protein Products: Functional Properties of Milk Proteins

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 887-893

  Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Caseinates; Emulsification; Foaming; Food systems; Functional properties; Gelation; Heat stability; Milk protein concentrates; Milk proteins; Solubility; Viscosity; Water binding; Whey protein concentrates; Whey protein isolates

Indexed keywords

EID: 84991862403     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00352-6     Document Type: Chapter

References (11)

1. Fox P.F., Mulvihill D.M. Milk proteins: Molecular, colloidal and functional properties. Journal of Dairy Research 1982, 49:679-693.
2. Kinsella J.E. Relationship between structure and functional properties of food proteins. Food Proteins 1982, 51-78. Applied Science Publishers, London. P.F. Fox, J.J. Condon (Eds.).
3. Kinsella J.E. Milk proteins, physiochemical and functional properties. CRC Critical Reviews in Food Science and Nutrition 1984, 21:197-262.
4. Kneifel W.P., Paquin P., Abert T., Richmond J.-P. Water-holding capacity of proteins with special regard to milk proteins and methodological aspects: A review. Journal of Dairy Science 1991, 74:2027-2041.
5. Mulvihill D.M. Production, functional properties and utilization of milk protein products. Advanced Dairy Chemistry - 1: Proteins 1992, 369-404. Elsevier Applied Science, London. P.F. Fox (Ed.).
6. Mulvihill D.M., Ennis M.P. Functional milk proteins: Production and utilization. Proteins 2003, Vol. 1:1175-1219. Kluwer Academic/Plenum Publishers, New York. P.F. Fox, P.L.H. McSweeney (Eds.).
7. Pour-El A. Protein functionality: Classification, definition and methodology. Protein Functionality in Foods 1981, 1-19. American Chemical Society, Washington, DC. J.R. Cherry (Ed.).
8. Robin O., Turgeon S., Paquin P. Functional properties of milk proteins. Principles and Properties 1993, Vol. I:277-353. VCH Publishers, New York. Y.H. Hui (Ed.).
9. Singh H., Flanagan J. Milk proteins. Handbook of Food Science 2006, 21. Marcel Dekker, New York, pp. 21-1-26-23. Y.H. Hui (Ed.).
10. Singh H., Havea P. Thermal denaturation, aggregation and gelation of whey proteins. Proteins 2003, Vol. 1:1261-1282. Kluwer Academic; Plenum Publishers, New York. P.F. Fox, P.L.H. McSweeney (Eds.).
11. Singh H., Ye A. Interactions and functionality of milk proteins in food emulsions. Milk Proteins: From Expression to Food 2009, 321-340. Academic Press, New York. A. Thompson, M. Boland, H. Singh (Eds.).