COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS

SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS

SOME PROPERTIES OF CO-PRECIPITATES PREPARED FROM A MIX OF SKIM MILK AND UNSALTED OR SALTED RENNET WHEY

PRODUCTION OF FUNCTIONAL MILK DRINK BY USING SOME VITAL MATERIALS FROM WHEY

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties

Preparation of whey protein fractions a-Lactalbumin, B-Laotoglobulin, and Globulin from salted rennet whey

EFFECT OF MODIFICATION WHEY ENVIRONMENTAL ON WHEY PROTEIN FUNCTIONALITY AS ANTI-OXIDANT

Effect of Trypsin on The Functional Properties of Salted and Ultrafiltrated Whey Protein Concentrates

EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES.

PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN