Microparticulated whey proteins for improving dairy product texture

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Microparticulated whey proteins for improving dairy product texture. / Ipsen, Richard.

In: International Dairy Journal, Vol. 67, 2017, p. 73-79.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Ipsen, R 2017, 'Microparticulated whey proteins for improving dairy product texture', International Dairy Journal, vol. 67, pp. 73-79. https://doi.org/10.1016/j.idairyj.2016.08.009

APA

Ipsen, R. (2017). Microparticulated whey proteins for improving dairy product texture. International Dairy Journal, 67, 73-79. https://doi.org/10.1016/j.idairyj.2016.08.009

Vancouver

Ipsen R. Microparticulated whey proteins for improving dairy product texture. International Dairy Journal. 2017;67:73-79. https://doi.org/10.1016/j.idairyj.2016.08.009

Author

Ipsen, Richard. / Microparticulated whey proteins for improving dairy product texture. In: International Dairy Journal. 2017 ; Vol. 67. pp. 73-79.

Bibtex

@article{df02e0047fba4e99b61c2b0e8d49444b,
title = "Microparticulated whey proteins for improving dairy product texture",
abstract = "Use of microparticulated whey protein (MWP) was patented in 1988; since then much research has been conducted on use of MWP. This review provides an overview of the use and functionality of MWP in dairy applications and discusses how MWP interacts with other components in dairy matrices. For fermented dairy products, fine-tuning of the interaction potential of MWP is of major importance. For products where MWP serves as an inert filler (e.g., cheese, ice cream), initial processing should ensure that MWP will not interact with the product matrix ensuring creaminess and desired structural weakening. Future research should focus on how raw material composition and processing affect the properties of MWP, on the role of particle characteristics on interactions with other dairy product components, and on how to develop particulated ingredients suitable for high protein products and further clarifying the role of MWP in ensuring creaminess in complex dairy matrices.",
author = "Richard Ipsen",
year = "2017",
doi = "10.1016/j.idairyj.2016.08.009",
language = "English",
volume = "67",
pages = "73--79",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Microparticulated whey proteins for improving dairy product texture

AU - Ipsen, Richard

PY - 2017

Y1 - 2017

N2 - Use of microparticulated whey protein (MWP) was patented in 1988; since then much research has been conducted on use of MWP. This review provides an overview of the use and functionality of MWP in dairy applications and discusses how MWP interacts with other components in dairy matrices. For fermented dairy products, fine-tuning of the interaction potential of MWP is of major importance. For products where MWP serves as an inert filler (e.g., cheese, ice cream), initial processing should ensure that MWP will not interact with the product matrix ensuring creaminess and desired structural weakening. Future research should focus on how raw material composition and processing affect the properties of MWP, on the role of particle characteristics on interactions with other dairy product components, and on how to develop particulated ingredients suitable for high protein products and further clarifying the role of MWP in ensuring creaminess in complex dairy matrices.

AB - Use of microparticulated whey protein (MWP) was patented in 1988; since then much research has been conducted on use of MWP. This review provides an overview of the use and functionality of MWP in dairy applications and discusses how MWP interacts with other components in dairy matrices. For fermented dairy products, fine-tuning of the interaction potential of MWP is of major importance. For products where MWP serves as an inert filler (e.g., cheese, ice cream), initial processing should ensure that MWP will not interact with the product matrix ensuring creaminess and desired structural weakening. Future research should focus on how raw material composition and processing affect the properties of MWP, on the role of particle characteristics on interactions with other dairy product components, and on how to develop particulated ingredients suitable for high protein products and further clarifying the role of MWP in ensuring creaminess in complex dairy matrices.

U2 - 10.1016/j.idairyj.2016.08.009

DO - 10.1016/j.idairyj.2016.08.009

M3 - Journal article

AN - SCOPUS:85008627466

VL - 67

SP - 73

EP - 79

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 176654458