Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350038
Type: Artigo
Title: Whey protein as a key component in food systems: physicochemical properties, production technologies and applications
Author: Castro, Ruann Janser Soares de
Domingues, Maria Aliciane Fontenele
Ohara, André
Okuro, Paula Kiyomi
Santos, Jessika Gonçalves dos
Brexó, Ramon Peres
Sato, Hélia Harumi
Abstract: Whey protein is a potential and versatile ingredient in the development of novel and natural component in food products. It can work as a texture modifier, thickening agent, carrier/vehicle, gelling agent, surface-active component, and foaming agent among other associated functionalities and bioactivities. Nanocomposites containing whey proteins, for example, have been used as effective encapsulation systems of active food and drug components, enhancing their solubility, transport, dispersibility, bioavailability and bioaccessibility. This review provides an overview of the functional and biological properties of whey protein as a key component in food systems, focusing on their physicochemical/structural characteristics, production technologies and applications.
Subject: Proteínas do soro do leite
Propriedades físicas e químicas
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foostr.2017.05.004
Address: https://www.sciencedirect.com/science/article/pii/S2213329116300922
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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