Functional properties of whey protein and its application in nanocomposite materials and functional foods
Whey is a byproduct of cheese making; whey proteins are globular proteins which can be modified and polymerized to add functional benefits, these benefits can be both nutritional and structural in foods. Modified proteins can be used in non-foods, being of particular interest in polymer films and co...
| Main Author: | |
|---|---|
| Format: | Others |
| Language: | English |
| Published: |
ScholarWorks @ UVM
2014
|
| Subjects: | |
| Online Access: | http://scholarworks.uvm.edu/graddis/496 http://scholarworks.uvm.edu/cgi/viewcontent.cgi?article=1499&context=graddis |