http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Whey processing, functionality and health benefits
Whey protein production and utilization: a brief history / Michael H. Tunick -- Whey protein fractionation / Laetitia M. Bonnaillie, Peggy M. Tomasula -- Separation of (beta)-lactoglobulin from whey: its physico-chemical properties and potential uses / Raj Mehra, Brendan T. O'Kennedy -- Whey protein-stabilized emulsions / David Julian McClements -- Whey proteins: functionality and foaming under acidic conditions / Stephanie T. Sullivan, Saad A. Khan, Ahmed S. Eissa -- Whey protein films and coatings / Kirsten Dangaran, John M. Krochta -- Whey texturization for snacks / Lester O. Pordesimo, Charles I. Onwulata -- Whey protein-based meat analogs / Marie K. Walsh, Charles E. Carpenter -- Whey inclusions / K. J. Burrington -- Functional foods containing whey proteins / B. Faryabi ... [et al.] -- Whey protein hydrogels and nanoparticles for encapsulation and controlled delivery of bioactive compounds / Sundaram Gunasekaran -- Whey proteins and peptides in human health / P. E. Morris, R. J. FitzGerald -- Current and emerging role of whey protein on muscle accretion / Peter J. Huth ... [et al.] -- Milk whey processes: current and future trends / Charles I. Onwulata.
editors, Charles I. Onwulata, Peter J. Huth.
Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2009. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on May 20, 2009). Access may be restricted to users at subscribing institutions.
Includes bibliographical references and index.