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Conference papers

Formation, structure and properties of whey protein aggregates

Abstract : The native whey proteins have been intensively used in a multitude of food applications due to their high nutritional, biological, and techno-functional properties. The range of applications of whey proteins has further been extended in the last decades by the use of whey protein aggregates offering new techno-functional properties. These properties are directly dependent on the structure of whey protein aggregates. In the presentation, after a brief description of the major dairy proteins, we examine the most important advances on: i- supramolecular assemblies of whey proteins and the conditions to apply; ii- spontaneous assemblies of whey proteins into coacervates and their possible use as carrier for bioactive molecules; iii-modifying whey protein aggregates by chemical grafting; iii- whey protein aggregates in yoghurt making as an example. This presentation shows some selected results accumulated during the last decade in the laboratory of Science and Technology of Milk and Eggs.
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Submitted on : Wednesday, June 3, 2020 - 12:20:50 AM
Last modification on : Monday, August 16, 2021 - 5:18:02 PM


  • HAL Id : hal-02740966, version 1
  • PRODINRA : 329826


Marie-Hélène Famelart, Said Bouhallab, Thomas Croguennec, Fanny Guyomarc'H. Formation, structure and properties of whey protein aggregates. Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia. ⟨hal-02740966⟩



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