Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
Fan Zhu
Food Research International
Abstract
Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
whey protein isolate has limited functionalities expanded using diverse modification methods
“Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications.”
modified whey proteins are used in emulsion based food and beverage systems
“The uses of these modified whey proteins in emulsion based food and beverage systems are described.”
whey proteins can be modified using chemical, physical, and enzymatic methods
“This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physi...”