JACN
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Abstract Freely available
Right arrow Full Text
Right arrow Full Text (PDF)
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Krissansen, G. W.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Krissansen, G. W.

Emerging Health Properties of Whey Proteins and Their Clinical Implications

Geoffrey W. Krissansen, PhD

LactoPharma, and Department of Molecular Medicine & Pathology, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand


Figure 1
View larger version (39K):
[in this window]
[in a new window]

  		Fig. 1. Approximate percent contributions of the major proteins in whey. Milk protein is comprised of approximately 20% whey and 80% casein. Illustrated is the percent contribution of each major whey component.

 

Figure 2
View larger version (17K):
[in this window]
[in a new window]

  		Fig. 2. Whey proteins exhibit a diverse array of functional properties that affect different biological processes and organ systems.

 




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2007 by the American College of Nutrition.