Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Food Structure

Volumn 14, Issue , 2017, Pages 17-29

  de Castro, Ruann Janser Soares ^a   Domingues, Maria Aliciane Fontenele ^b   Ohara, André ^c   Okuro, Paula Kiyomi ^a   dos Santos, Jessika Gonçalves ^a   Brexó, Ramon Peres ^a   Sato, Hélia Harumi ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

^c HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Biological activities; Food applications; Functional properties; Protein

Indexed keywords

EID: 85020391088     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2017.05.004     Document Type: Review

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