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The functionalities and applications of whey/whey protein in fermented foods: a review
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to...
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Whey Protein Based Edible Coatings: Recent Trends
To replace non-renewable packaging resources with renewable and biodegradable ones, interest has grown in the development of edible coatings and...
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Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in rats
Commercial whey protein (CWP) is generally produced in the cheese making process with heat treatment. Recently, native whey protein (NWP) can be...
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Separation Technologies for Whey Protein Fractionation
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully...
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Microencapsulated antioxidant stevia fraction fortifies whey protein and enhances its antidiabetic activity
Whey protein was fortified with a microencapsulated fraction of Stevia rebaudiana , in the proportion 1:4 (w/w), with maltodextrin from the elite...
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The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process
Ultrafiltration (UF) is widely used in the fraction and concentration of whey proteins. During this process, protein polarization on the membrane...
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Enhanced protective effect of whey protein fermented with Lacticaseibacillus rhamnosus IM36 on dexamethasone-induced myotube atrophy
This study investigated the preventive potential of whey protein fermented with Lacticaseibacillus rhamnosus IM36 (FWP) against muscle atrophy...
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Recent Trends in Membrane Processing of Whey
Whey is a liquid fraction derived by separating the coagulum from milk, skim milk or cream and it is a valuable by-product of cheese manufacturing....
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Whey Protein from Milk as a Source of Nutraceuticals
Whey protein is a mixture of proteins obtained from whey, the liquid milk component that separates during the production of cheese and other dairy...
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Composition of gut microbiota involved in alleviation of dexamethasone-induced muscle atrophy by whey protein
Skeletal muscle atrophy is a condition associated with increased morbidity and mortality. While the concept of the gut-muscle axis has been proposed,...
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Development and application of packaging using chitosan-whey protein composite film functionalized with persimmon (Diospyros kaki L. f.) leaf extract
A novel chitosan-whey protein composite film containing persimmon leaf extract (PLE) was prepared, and its application for the preservation of...
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The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review
Whey is well known to be nutritive and to provide significant nutritional value when included in foods. Therefore, trying to make this product even...
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Anti-aging trait of whey protein against brain damage of senile rats
Aging mammalian results in impaired bio-functions and neurological disorders. The current study investigated whether whey protein (WP) syrup...
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Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
Some undesirable physical characteristics of processed cheese due to insufficient fat emulsification have prompted extra ingredients to be added to...
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Biofortified Whey/Deglycosylated Whey and Chickpea Protein Matrices: Functional Enrichment by Black Mulberry Polyphenols
Morus nigra L. (black mulberry-BM) is a promising nutraceutical fruit containing biologically active polyphenols like anthocyanins,...
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Chemical modification of Na-alginate by octenyl succinic anhydride and its complex with whey protein isolate to encapsulate jujube extract: physicochemical, morphological, thermal and structural properties
The importance of protecting valuable phenolic compounds causes the need for coatings with greater resistance, for which chemical modification is...
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Whey: Chemistry and Its Biotechnological Potential
Whey is a liquid that remains after casein has been coagulated by enzymes and/or acids and comes from the manufacturing of cheese or casein. Whey can...
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Multi-length Scale Approach to Investigate Cleaning of Food-Derived Deposits Adhered to Hard Surfaces: Mixtures of Starch, Whey Protein, and Lard
Fouling, the accumulation of undesirable material on manufacturing equipment surfaces, poses a pervasive challenge in industrial processes. In the...
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Impact of whey incorporation on acrylamide formation and the quality of bread
Whey is the largest by-product of the dairy industry. It is a popular dietary protein among athletes and fitness models showing antimicrobial...
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Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend
A blend of sweetened condensed skimmed milk and vegetable fat is a product that can be prepared by mixing milk constituents and/or whey in powder...