Trends in whey fractionation and utilization, a global perspective = Les tendances du fractionnement et de l'utilisation du lactosérum. Perspectives globalesZALL, R. R.Journal of dairy science. 1984, Vol 67, Num 11, pp 2621-2629, issn 0022-0302Conference Paper

Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-productsDIAZ, Olga; PEREIRA, Carlos D; COBOS, Angel et al.Food hydrocolloids. 2004, Vol 18, Num 4, pp 601-610, issn 0268-005X, 10 p.Article

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

Selective concentration of bovine immunoglobulins and α-lactalbumin from acid whey using FeCl₃ = Concentration sélective, par le FeCl₃, des immunoglobulines et de l'α-lactalbumine du lactosérum acideKANEKO, T; WU, B. T; NAKAI, S et al.Journal of food science. 1985, Vol 50, Num 6, pp 1531-1536, issn 0022-1147Article

Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase systemMIN, Seacheol; KROCHTA, John M; RUMSEY, Tom R et al.Journal of food engineering. 2007, Vol 80, Num 4, pp 1116-1124, issn 0260-8774, 9 p.Article

Economic aspects of cheese making as influenced by whey processing optionsPETERS, R. H.International dairy journal. 2005, Vol 15, Num 6-9, pp 537-545, issn 0958-6946, 9 p.Conference Paper

Studies on the use of acidified and cultured whey as coagulant in the manufacture of paneerDESHMUKH, Dhanaji S; ZANJAD, Prabhakar N; PAWAR, Vithal D et al.International journal of dairy technology. 2009, Vol 62, Num 2, pp 174-181, issn 1364-727X, 8 p.Article

Phospho- and sphingolipid distribution during processing of milk, butter and wheyROMBAUT, Roeland; VAN CAMP, John; DEWETTINCK, Koen et al.International journal of food science & technology. 2006, Vol 41, Num 4, pp 435-443, issn 0950-5423, 9 p.Article

Characteristics of acid whey powder partially demineralised by nanofiltrationDEC, Bogdan; CHOJNOWSKI, Wladyslaw.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 79-86, issn 1230-0322, 8 p., SUP1Conference Paper

Nmr relaxation and water self-diffusion studies in whey protein solutions and gelsCOLSENET, Roxane; MARIETTE, Francois; CAMBERT, Mireille et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 17, pp 6784-6790, issn 0021-8561, 7 p.Article

Functional fermented whey-based beverage using lactic acid bacteriaPESCUMA, Micaela; HEBERT, Elvira María; MOZZI, Fernanda et al.International journal of food microbiology. 2010, Vol 141, Num 1-2, pp 73-81, issn 0168-1605, 9 p.Article

Sensory, functional, and analytical comparisons of whey butter with other buttersJINJARAK, S; OLABI, A; JIMENEZ-FLORES, R et al.Journal of dairy science. 2006, Vol 89, Num 7, pp 2428-2440, issn 0022-0302, 13 p.Article

Physicochemical properties of liquid virgin whey protein isolateMARCELO, Philipina A; RIZVI, Syed S. H.International dairy journal. 2008, Vol 18, Num 3, pp 236-246, issn 0958-6946, 11 p.Article

Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted wheyPESCUMA, Micaela; HEBERT, Elvira M; BRU, Elena et al.Journal of dairy research. 2012, Vol 79, Num 2, pp 201-208, issn 0022-0299, 8 p.Article

Functional properties of native and cheese whey protein concentrate powdersHEINO, Antti T; UUSI-RAUVA, Janne O; RANTAMÄKI, Pirjo R et al.International journal of dairy technology. 2007, Vol 60, Num 4, pp 277-285, issn 1364-727X, 9 p.Article

Major whey proteins in ovine and caprine acid wheys from indigenous greek breedsMOATSOU, G; HATZINAKI, A; SAMOLADA, M et al.International dairy journal. 2005, Vol 15, Num 2, pp 123-131, issn 0958-6946, 9 p.Article

Microfiltration of whey proteins adsorbed on yeast cellsKESKINLER, Bulent; ERHAN, Elif; AKAY, Galip et al.International journal of food science & technology. 2004, Vol 39, Num 1, pp 71-78, issn 0950-5423, 8 p.Article

Use of whey and buttermilk based media to obtain biomass of thermophilic LABVIGLIENGO, Emilio; REINHEIMER, Jorge.International journal of dairy technology. 2009, Vol 62, Num 3, pp 431-437, issn 1364-727X, 7 p.Article

Thermal precipitation of whey proteins = Précipitation par voie thermique des protéines du lactosérumHILL, A. R.Milchwissenschaft. 1988, Vol 43, Num 9, pp 565-567, issn 0026-3788Article

Effect of FeCl₃ on heat-induced denaturation and aggregation of whey proteins in acidic media = Effet du chlorure ferrique FeCl₃ sur la dénaturation thermique et l'agrégation des protéines de lactosérum en milieu acideKYOGOKU, N; WATANABE, K; MATSUDA, T et al.Milchwissenschaft. 1985, Vol 40, Num 5, pp 279-282, issn 0026-3788Article

Dynamics of ethanol production from whey and whey permeate by immobilized strains of Kluyveromyces marxianus in batch and continuous bioreactorsGABARDO, Sabrina; RECH, Rosane; ROSA, Carlos Augusto et al.Renewable energy. 2014, Vol 69, pp 89-96, issn 0960-1481, 8 p.Article

Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizersKALTSA, O; MICHON, C; YANNIOTIS, S et al.Ultrasonics sonochemistry. 2013, Vol 20, Num 3, pp 881-891, issn 1350-4177, 11 p.Article

Hitzedenaturierung von Molkenproteinen bei verschiedenem pH = Dénaturation thermique des protéines du lactosérum à différents pH = Heat denaturation of whey proteins at various pHOYSUN, G; ALPKENT, Z.Milchwissenschaft. 1989, Vol 44, Num 2, pp 87-89, issn 0026-3788Article

Water sorption by proteins : milk and whey proteins = Sorption d'eau par les protéines : protéines du lait et du lactosérumKINSELA, J. E; FOX, P. F.CRC critical reviews in food science and nutrition. 1986, Vol 24, Num 2, pp 91-139, issn 0099-0248Article

Thermophilic bioremediation strategies for a dairy wasteKOSSEVA, M. R; KENT, C. A; LLOYD, D. R et al.Biochemical engineering journal. 2003, Vol 15, Num 2, pp 125-130, issn 1369-703X, 6 p.Article