Whey Proteins: Functional Properties, Production and Health Benefits

ISBN: 9781634631471 出版年：2014 页码：203 Michelle Wyatt Nova Science

Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.