Technical Program: Formulating with Proteins
Presentation: A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins
Speaker: Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research, University of Wisconsin-Madison
Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR), obtained her B.S. in Food Science from Purdue University and MSc from University of Wisconsin-Madison. Currently a research specialist at the Wisconsin Center for Dairy Research, Jiang focuses on dairy ingredient functionalities and applications, while working on related research and the formulation of diverse products. She enjoys working with industrial clients on a wide range of ingredient solutions and technical support.
2019 Protein Trends & Technologies Seminar
Title: A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins
The world of protein ingredients and the foods that utilize them is growing rapidly. Though dairy proteins are well established and often viewed as the gold standard for flavor, functionality and nutrition, plant proteins are gaining popularity in the market. This study evaluates the flavor and functional properties of 30 different commercially available dairy and plant proteins such as milk protein concentrate and isolate, micellar casein, milk-derived whey protein, whey protein concentrate, and isolate, soy, potato, pea, and rice proteins. Their functional differences translate to their performance in a high acid and low acid model beverage system and a high protein nutrition bar application.