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Molecular basis of whey protein functionality

Zoran Herceg   ORCID icon orcid.org/0000-0003-3967-6676 ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Anet Režek ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Suzana Rimac Brnčić ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia

Puni tekst: engleski, pdf (224 KB) str. 181-193 preuzimanja: 595* citiraj
APA 6th Edition
Herceg, Z., Režek, A. i Rimac Brnčić, S. (2008). Molecular basis of whey protein functionality. Mljekarstvo, 58 (2), 181-193. Preuzeto s https://hrcak.srce.hr/23065
MLA 8th Edition
Herceg, Zoran, et al. "Molecular basis of whey protein functionality." Mljekarstvo, vol. 58, br. 2, 2008, str. 181-193. https://hrcak.srce.hr/23065. Citirano 24.01.2021.
Chicago 17th Edition
Herceg, Zoran, Anet Režek i Suzana Rimac Brnčić. "Molecular basis of whey protein functionality." Mljekarstvo 58, br. 2 (2008): 181-193. https://hrcak.srce.hr/23065
Harvard
Herceg, Z., Režek, A., i Rimac Brnčić, S. (2008). 'Molecular basis of whey protein functionality', Mljekarstvo, 58(2), str. 181-193. Preuzeto s: https://hrcak.srce.hr/23065 (Datum pristupa: 24.01.2021.)
Vancouver
Herceg Z, Režek A, Rimac Brnčić S. Molecular basis of whey protein functionality. Mljekarstvo [Internet]. 2008 [pristupljeno 24.01.2021.];58(2):181-193. Dostupno na: https://hrcak.srce.hr/23065
IEEE
Z. Herceg, A. Režek i S. Rimac Brnčić, "Molecular basis of whey protein functionality", Mljekarstvo, vol.58, br. 2, str. 181-193, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23065. [Citirano: 24.01.2021.]
Puni tekst: hrvatski, pdf (224 KB) str. 181-193 preuzimanja: 1.001* citiraj
APA 6th Edition
Herceg, Z., Režek, A. i Rimac Brnčić, S. (2008). Molekularna osnova funkcionalnosti proteina sirutke. Mljekarstvo, 58 (2), 181-193. Preuzeto s https://hrcak.srce.hr/23065
MLA 8th Edition
Herceg, Zoran, et al. "Molekularna osnova funkcionalnosti proteina sirutke." Mljekarstvo, vol. 58, br. 2, 2008, str. 181-193. https://hrcak.srce.hr/23065. Citirano 24.01.2021.
Chicago 17th Edition
Herceg, Zoran, Anet Režek i Suzana Rimac Brnčić. "Molekularna osnova funkcionalnosti proteina sirutke." Mljekarstvo 58, br. 2 (2008): 181-193. https://hrcak.srce.hr/23065
Harvard
Herceg, Z., Režek, A., i Rimac Brnčić, S. (2008). 'Molekularna osnova funkcionalnosti proteina sirutke', Mljekarstvo, 58(2), str. 181-193. Preuzeto s: https://hrcak.srce.hr/23065 (Datum pristupa: 24.01.2021.)
Vancouver
Herceg Z, Režek A, Rimac Brnčić S. Molekularna osnova funkcionalnosti proteina sirutke. Mljekarstvo [Internet]. 2008 [pristupljeno 24.01.2021.];58(2):181-193. Dostupno na: https://hrcak.srce.hr/23065
IEEE
Z. Herceg, A. Režek i S. Rimac Brnčić, "Molekularna osnova funkcionalnosti proteina sirutke", Mljekarstvo, vol.58, br. 2, str. 181-193, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23065. [Citirano: 24.01.2021.]

Sažetak
Whey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier, healthier, suitable and more natural food products have given dairy industry the opportunity for development and enrichment of food products with whey protein supplements in order to increase their functional and nutritive properties. Development of these supplements mainly depended on recognition of the importance in understanding molecular basis of whey protein functionality from food scientists. Thereby, the aim of this paper is to expose the basis of whey protein functionality at one place, as the important supplement for food products.

Ključne riječi
whey protein; molecular basis of protein functionality

Hrčak ID: 23065

URI
https://hrcak.srce.hr/23065

[hrvatski]

Posjeta: 2.352 *