Development of a whey protein spread enriched with β ‐glucan: an alternative for whey valorization-Reference-Cited by-同舟云学术

Development of a whey protein spread enriched with β ‐glucan: an alternative for whey valorization

Published:2019-12-23 Issue:4 Volume:100 Page:1711-1717
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zanon Emely Osti¹,Pimentel Tatiana Colombo¹²^ORCID,Gomez Raul Jorge Hernan Castro¹,Fagnani Rafael¹^ORCID

Affiliation:

1. Science and Technology of Milk and Dairy Products Master's Degree, Research CenterUnopar University Londrina Brazil

2. Federal Institute of Paraná Paranavaí Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10186

Reference40 articles.

1. Whey and protein derivatives: applications in food products development, technological properties and functional effects on child health;Batista MA;Cogent Food Agric,2018

2. Efficient lactulose production from cheese whey using sodium carbonate

3. Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates

4. Process-induced changes in whey proteins during the manufacture of whey protein concentrates

5. Thermal Aggregation of Whey Protein Isolate Containing Microparticulated or Hydrolyzed Whey Proteins

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