The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Whey protein concentrates and isolates: Processing and functional properties
Abstract
Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.
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Cites
Nomenclature of Proteins of Cow's Milk: Fifth Revision
Eigel, W. N., Butler, J. E., Ernstrom, C. A., Farrell, H. M., Harwalkar, V. R., Jenness, R., & Whitney, R. M. (1984) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(84)81485-x · Cited by 872
Nakai, S. (1983) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00118a001 · Cited by 421
Cited by
Antioxidant Activity and Hepatoprotective Effects of Whey Protein and Spirulina in Rats
Gad, A. S., Khadrawy, Y. A., El-Nekeety, A. A., Mohamed, S. R., Hassan, N. S., & Abdel-Wahhab, M. A. (2011) · Nutrition · doi:10.1016/j.nut.2010.04.002 · Cited by 218
Optimizing Adult Protein Intake During Catabolic Health Conditions
Phillips, S. M., Paddon-Jones, D., & Layman, D. K. (2020) · Advances in Nutrition · doi:10.1093/advances/nmaa047 · Cited by 65
Vilcacundo, E., Montalvo, V., Sanaguano, H., Moran, R., Carrillo, W., & García, A. (2022) · Agronomy · doi:10.3390/agronomy12092217 · Cited by 8
Metadata
- Authors
- Morr, C. V., & Ha, E. Y. W.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1993-01
- Volume
- 33
- Issue
- 6
- Pages
- 431-476
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2035552013
- Cited by
- 632
- References
- 2
- FWCI
- 14.50
- Type
- journal article
- Language
- en
- Open access
- closed
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- Morr, C. V., & Ha, E. Y. W. (1993). Whey protein concentrates and isolates: Processing and functional properties. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399309527643
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
