11 research outputs found
Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM
No full text
Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk
No full text
The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan
No full textCoassembling Peptide-Based Biomaterials: Effect of Pairing Equal and Unequal Chain Length Oligopeptides
No full textINFLUENCE OF CARRAGEENAN AND TOTAL SOLIDS CONTENT ON THE RHEOLOGICAL PROPERTIES OF LACTIC BEVERAGE MADE WITH YOGURT AND WHEY
No full textEngineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey
No full textTraditionally, whey was considered a by-product in the manufacturing of cheeses with little or no commercial value. This view is changing as novel technical and nutritional applications are being discovered for whey or whey components. The composition of whey depends on the method of cheese manufacture, but the major components are proteins, lactose and minerals. Some whey constituents have unusual properties that make them valuable commercially as sources of flavor enhancers, fat substitutes, food binders, and recently, as functional ingredients with biological activities. This contribution summarizes some of the biological activities attributed to whey proteins and peptides derived thereof and advances in the use of whey proteins in biopolymer mixtures for engineered food structure development.This work was supported by projects CYTED 1.105PI0274, ANPCYT-PICT 13723, UBACYT X128, CM-S0505-AGR-0153 and AGL-2005-03381Peer reviewe
