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Whey-Based Ingredients

Published:2011-01-26 Issue: Volume: Page:179-198
ISSN:
Container-title:Dairy Ingredients for Food Processing
language:
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Author:

Huffman Lee M.,de Barros Ferreira Lilian

Publisher

Wiley-Blackwell

Reference49 articles.

1. “Factors affecting the functional properties of whey protein products: A review.”;Abd El - Salam;Food Reviews International,2009

2. Affertsholt , T. Nielsen , M. D. 2007 The World Market for Whey and Lactose Products 2006-2010

3. “Whey protein recovery using a range of novel ion - exchangers.”;Ayers;New Zealand Journal of Dairy Science and Technology,1985

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1. Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties;International Journal of Food Properties;2024-05-25

2. Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products;Foods;2023-07-24

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4. Structuring wheat flour-based crackers using whey protein isolate;International Dairy Journal;2022-05

5. Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes;Journal of Chemical Technology & Biotechnology;2021-05-04

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