Abstract

Contributors. Preface. Chapter 1. Whey Protein Production and Utilization: A Brief History. Michael H. Tunick . Chapter 2. Whey Processing and Fractionation. Laetitia M. Bonnaillie and Peggy M. Tomasula . Chapter 3. Separation of beta-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses. Raj Mehra and Brendan T. O'Kennedy . Chapter 4. Whey Protein-Stabilized Emulsions. David Julian McClements . Chapter 5. Whey Proteins: Functionality and Foaming Under Acidic Conditions. Stephanie T. Sullivan, Saad A. Khan and Ahmed S. Eissa . Chapter 6. Whey Protein Films and Coatings. Kirsten Dangaran and John M. Krochta . Chapter 7. Whey Texturization for Snacks. Lester O. Pordesimo and Charles I. Onwulata . Chapter 8. Whey Protein-Based Meat Analogs. Marie K. Walsh and Charles E. Carpenter . Chapter 9. Whey Inclusions. K.J. Burrington . Chapter 10. Functional Foods Containing Whey Proteins. B. Faryabi, S. Mohr, Charles I. Onwulata and Steven J. Mulvaney . Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds. Sundaram Gunasekaran . Chapter 12. Whey Proteins and Peptides in Human Health. P.E. Morris and R.J. FitzGerald . Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion. Peter J. Huth, Tia M. Rains, Yifan Yang and Stuart M. Phillips . Chapter 14. Milk Whey Processes: Current and Future Trends. Charles I. Onwulata . Appendix. Index

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