Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Whey proteins are widely used as ingredients in foods because of their unique functional properties, i.e. emulsification, gelation, thickening, foaming and water-binding capacity. This review describes the recent development of cold-setting whey protein ingredients and their potential application in foods. We emphasize the importance of an understanding of the molecular basis of protein functionality to the development of ingredients. (C) 1998 Elsevier Science Ltd. All rights reserved.