Influence of downstream processing on the breakage of whey protein precipitatesHEFFERNAN, S. P; ZUMAETA, N; CARTLAND-GLOVER, G. M et al.Food and bioproducts processing. 2005, Vol 83, Num 3, pp 238-244, issn 0960-3085, 7 p.Article

The effect of pulsing cleaning chemicals on the cleaning of whey protein depositsCHRISTIAN, G. K; FRYER, P. J.Food and bioproducts processing. 2006, Vol 84, Num 4, pp 320-328, issn 0960-3085, 9 p.Article

Production of whey protein concentratesTRATNIK, L; KRSEV, L.Milchwissenschaft. 1991, Vol 46, Num 2, pp 91-94, issn 0026-3788Article

Gelation, Phase Behavior, and Dynamics of β-Lactoglobulin Amyloid Fibrils at Varying Concentrations and Ionic StrengthsBOLISETTY, Sreenath; HARNAU, Ludger; JUNG, Jin-Mi et al.Biomacromolecules. 2012, Vol 13, Num 10, pp 3241-3252, issn 1525-7797, 12 p.Article

Simple purification of immunoglobulins from whey proteins concentratePESSELA, Benevides C. C; TORRES, Rodrigo; BATALLA, Pilar et al.Biotechnology progress. 2006, Vol 22, Num 2, pp 590-594, issn 8756-7938, 5 p.Article

Isolierung und Charakterisierung der Molkenprotein sowie deren genetische Varianten in Schweinemilch = Isolement et caractérisation des protéines du lactosérum ainsi que leurs variants génétiques dans le lait de truie = Isolation and characterization of whey proteins and genetic variants in sow milkERHARDT, G.Milchwissenschaft. 1989, Vol 44, Num 3, pp 145-149, issn 0026-3788Article

Whey and whey proteins-From 'gutter-to-gold'SMITHERS, Geoffrey W.International dairy journal. 2008, Vol 18, Num 7, pp 695-704, issn 0958-6946, 10 p.Article

Acid-induced gelation of enzymatically modified, preheated whey proteinsEISSA, Ahmed S; KHAN, Saad A.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 12, pp 5010-5017, issn 0021-8561, 8 p.Article

Benefits of whey proteins in breakfast and snack foods : Snack & breakfast foodsBURRINGTON, K. J.Cereal foods world. 2004, Vol 49, Num 6, pp 334-336, issn 0146-6283, 2 p.Article

Isolation of immunoglobulins by competitive displacement of cheese whey proteins during metal chelate interaction chromatographyLI-CHAN, E; KWAN, L; NAKAI, S et al.Journal of dairy science. 1990, Vol 73, Num 8, pp 2075-2086, issn 0022-0302Article

Separation of individual whey proteins and measurement of α-lactalbumin and β-lactoglobulin by capillary zone electrophoresisOTTE, J. A. H. J; KRISTIANSEN, K. R; ZAKORA, M et al.Nederlands melk en Zuiveltijdschrift. 1994, Vol 48, Num 2, pp 81-97, issn 0028-209XArticle

Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzymeEISSA, Ahmed S; KHAN, Saad A.Food hydrocolloids. 2006, Vol 20, Num 4, pp 543-547, issn 0268-005X, 5 p.Article

Fortifying grain-based products with whey proteinDAVIS, L.Cereal foods world. 2004, Vol 49, Num 1, pp 4-5, issn 0146-6283, 2 p.Article

Structural effects on the permeability of whey protein films in an aqueous environmentBODNAR, Igor; ALTING, Arno C; VERSCHUEREN, Maykel et al.Food hydrocolloids. 2007, Vol 21, Num 5-6, pp 889-895, issn 0268-005X, 7 p.Conference Paper

Whey Protein : Physiological Effects and Emerging Roles in Human Health. SymposiumHUTH, Peter J.Journal of the American College of Nutrition. 2007, Vol 26, Num 6, issn 0731-5724, 696S-723SConference Paper

Gelation of whey protein concentrate in acidic conditions : Effect of pHLUPANO, C. E; RENZI, L. A; ROMERA, V et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 10, pp 3010-3014, issn 0021-8561Article

Improving cheese yield by the incorporation of whey powderBANKS, J. M.Dairy industries international. 1990, Vol 55, Num 4, pp 37-41, issn 0308-8197, 3 p.Article

CHARACTERIZATION OF TEXTURED WHEY PROTEIN PRODUCED AT VARYING PROTEIN CONCENTRATIONSWALSH, Marie K; NAM, Seung-Hee; PETTEE, Brian C et al.Journal of food processing and preservation. 2008, Vol 32, Num 3, pp 503-516, issn 0145-8892, 14 p.Article

Principes pour un procédé industriel de fractionnement des protéines du lactosérumPIERRE, A; FAUQUANT, J.Le Lait (Print). 1986, Vol 66, Num 4, pp 405-419, issn 0023-7302Article

Heat stability of isolated whey protein fractions in highly acidic conditions = Thermostabilité, en milieu très acide, de fractions protéiques isolées du lactosérumPATOCKA, J; DRATHEN, M; JELEN, P et al.Milchwissenschaft. 1987, Vol 42, Num 11, pp 700-705, issn 0026-3788, 5 p.Article

Effect of disulfide bond cleavage on structural and interfacial properties of whey proteins = Effet de la rupture des liaisons disulfure sur les propriétés structurales et interfaciales des protéines de lactosérumKELLA, N. K. D; YANG, S. T; KINSELLA, J. E et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 5, pp 1203-1210, issn 0021-8561Article

Tabletability of whey protein isolatesCAILLARD, Romain; GUILLET-NICOLAS, Remy; KLEITZ, Freddy et al.International dairy journal. 2012, Vol 27, Num 1-2, pp 92-98, issn 0958-6946, 7 p.Article

Whey Protein Precipitating Moderate to Severe Acne Flares in 5 Teenaged AthletesSILVERBERG, Nanette B.Cutis (New York, NY). 2012, Vol 90, Num 2, pp 70-72, issn 0011-4162, 3 p.Article

Protein―lipid interactions during the incubation of whey proteins with autoxidizing lipidsCUCU, Tatiana; DEVREESE, Bart; MESTDAGH, Frederic et al.International dairy journal. 2011, Vol 21, Num 6, pp 427-433, issn 0958-6946, 7 p.Article

Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extractBETZ, Michael; KULOZIK, Ulrich.International dairy journal. 2011, Vol 21, Num 9, pp 703-710, issn 0958-6946, 8 p.Conference Paper