Whey and protein derivatives: Applications in food products development, technological properties and functional effects on child health
Author:
Affiliation:
1. Post-graduate Program in Health Sciences, Medical School, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
2. Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
Funder
no direct funding
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2018.1509687
Reference33 articles.
1. SORO DE LEITE: TECNOLOGIAS PARA O PROCESSAMENTO DE COPRODUTOS
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3. Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies
4. Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite
5. Desenvolvimento, caracterização e análise sensorial de formulações alimentares com proteínas do soro de leite ou albumina para crianças
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4. Improvement of phycocyanin stability at different temperatures using microencapsulation by whey protein isolate;IOP Conference Series: Earth and Environmental Science;2024-02-01
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