Whey Proteins. From Milk to Medicine

Table of Contents

1. Whey proteins: an overview Hilton Deeth and Nidhi Bansal 2. A History of the Development & Application of Whey Protein Concentrates Julian Price 3. Whey protein products: Isolate, concentrates, microparticulated Phil Kelly 4. Changes in whey protein powders during storage Eve-Anne Norwood, Romain Jeantet, Pierre Schuck, Cécile le Floch and Thomas Croguennec 5. Analytical methods for measuring or detecting whey proteins Thao Thi Thu Le, Lotte Bach Larsen and Di Zhao 6. Thermal denaturation and aggregation of whey proteins and methods of prevention Heni Budi Wijayanti, Eoin G. Murphy, Sean A. Hogan, & André Brodkorb

7. Interaction of whey proteins with carbohydrates James A. O'Mahony 8. Effects of non-thermal processing technologies on whey proteins: Thom Huppertz 9. Whey protein ingredient applications Phil Kelly 10. Flavour aspects of whey protein ingredients MaryAnne Drake 11. Whey protein films and coatings Markus Schmid and Kerstin Müller 12. Whey proteins in infant formula Mark Fenelon, Rita Hickey, Aoife Buggy, Eoin Murphy and Noel McCarthy 13. Whey protein in nutrition bars Peng Zhou and Naiyan Lu 14. Whey protein products 2: hydrolysates Bimlesh Mann 15. Nutritive Aspects of Whey Proteins Veronique LaGrange and David Clark 16. Whey proteins in sports and exercise supplements Ajmol Ali 17. Whey proteins in functional foods Ranjan Sharma

Authors

Hilton C Deeth University of Queensland, Australia. Hilton Deeth retired as Professor of food science at the University of Queensland in 2011. He has supervised over 30 PhD and MPhil students on a range of dairy topics including whey proteins. He is the author of 150 papers and 25 book chapters and has recently co-authored a book on UHT and other high-temperature processing of milk and milk products. He currently provides training and other technical consultancy services to the dairy industry. Nidhi Bansal University of Queensland, Australia. Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on "Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.