Journal
FOOD STRUCTURE-NETHERLANDS
Volume 14, Issue -, Pages 17-29Publisher
ELSEVIER
DOI: 10.1016/j.foostr.2017.05.004
Keywords
Protein; Functional properties; Biological activities; Food applications
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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.
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