The DOI matches its Crossref record.
Nutritional and Functional Characteristics of Whey Proteins in Food Products
Open accessAbstract
Whey proteins are well known for their high nutritional value and versatile functional properties in food products. Estimates of the worldwide production of whey indicate that about 700,000 tonnes of true whey proteins are available as valuable food ingredients. Nutritional and functional characteristics of whey proteins are related to the structure and biological functions of these proteins. During recent decades, interest has grown in the nutritional efficacy of whey proteins in infant formula and in dietetic and health foods, using either native or predigested proteins. This paper focuses attention on the differences and similarities in composition of human and bovine milks with reference to infant formula. More desirable milk protein composition for consumption by humans is obtained by the addition of lactoferrin and more specific fractionations of proteins from bovine milk. Optimization of heating processes is important to minimize the destruction of milk components during fractionation and preservation processes. Some functional characteristics of whey proteins are discussed in relation to their properties for application in food products. Information obtained from functional characterization tests in model systems is more suitable to explain retroactively protein behavior in complex food systems than to predict functionality.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Walzem, R. L., Dillard, C. J., & German, J. B. (2002) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690290825574 · Cited by 334
High school dietary dairy intake and teenage acne
Adebamowo, C. A., Spiegelman, D., Danby, F. W., Frazier, A. L., Willett, W. C., & Holmes, M. D. (2005) · Journal of the American Academy of Dermatology · doi:10.1016/j.jaad.2004.08.007 · Cited by 312
Milk consumption and acne in teenaged boys
Adebamowo, C. A., Spiegelman, D., Berkey, C. S., Danby, F. W., Rockett, H. H., Colditz, G. A., Willett, W. C., & Holmes, M. D. (2008) · Journal of the American Academy of Dermatology · doi:10.1016/j.jaad.2007.08.049 · Cited by 270
β-Lactoglobulin as source of bioactive peptides.
Hernández-Ledesma, B., Recio, I., & Amigo, L. (2008) · Amino Acids · doi:10.1007/s00726-007-0585-1 · Cited by 210
Metadata
- Authors
- de Wit, J. N.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1998-03
- Volume
- 81
- Issue
- 3
- Pages
- 597-608
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1993746442
- Cited by
- 565
- References
- 0
- FWCI
- 14.57
- Type
- journal article
- Language
- en
- Open access
- bronze
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Nutritional and Functional Characteristics of Whey Proteins in Food Products. https://app.cochat.ai/papers/10.3168/jds.s0022-0302(98)75613-9
- The paper
- de Wit, J. N. (1998). Nutritional and Functional Characteristics of Whey Proteins in Food Products. Journal of Dairy Science. https://doi.org/10.3168/jds.s0022-0302(98)75613-9
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
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.
