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Original Articles

Whey protein concentrates and isolates: Processing and functional properties

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Pages 431-476 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (25)

Muhammad Safeer Abbas, Muhammad Afzaal, Farhan Saeed, Aasma Asghar, Lu Jianfeng, Aftab Ahmad, Qudrat Ullah, Samreen Elahi, Huda Ateeq, Yasir Abbas Shah, Muhammad Nouman & Mohd Asif Shah. (2023) Probiotic viability as affected by encapsulation materials: recent updates and perspectives. International Journal of Food Properties 26:1, pages 1324-1350.
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Yashini M, Sunil C K, Sahana S, Hemanth S D, Chidanand D V & Ashish Rawson. (2021) Protein-based Fat Replacers – A Review of Recent Advances. Food Reviews International 37:2, pages 197-223.
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M. N. Lavanya, T. Kathiravan, J. A. Moses & C. Anandharamakrishnan. (2020) Influence of spray-drying conditions on microencapsulation of fish oil and chia oil. Drying Technology 38:3, pages 279-292.
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Fernando Naclerio & Marcos Seijo. (2019) Whey protein supplementation and muscle mass: current perspectives. Nutrition and Dietary Supplements 11, pages 37-48.
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Kivia Mislaine Albano, Ângelo Luiz Fazani Cavallieri & Vânia Regina Nicoletti. (2019) Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. Food Reviews International 35:1, pages 54-89.
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Zhiqing Gong, Manman Yu, Wenliang Wang & Xianquan Shi. (2018) Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin. International Journal of Food Properties 21:1, pages 2229-2238.
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Mina Sobhaninia, Ali Nasirpour, Mohammad Shahedi & Abdolkhalegh Golkar. (2017) Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH. Journal of Dispersion Science and Technology 38:9, pages 1366-1373.
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Luziany A. C. Freire & Camila G. Pereira. (2016) Partition of α-lactoalbumin and β-lactoglobulin from goat milk whey utilizing aqueous biphasic systems. Separation Science and Technology 51:3, pages 457-464.
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Coskun Aydiner, Unal Sen, Semra Topcu, Duygu Sesli, Didem Ekinci, Aysegul Derya Altınay, Bahar Ozbey, Derya Yuksel Koseoglu-Imer & Bulent Keskinler. (2014) Techno-economic investigation of water recovery and whey powder production from whey using UF/RO and FO/RO integrated membrane systems. Desalination and Water Treatment 52:1-3, pages 123-133.
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Shahnaz Mansouri, Meng Wai Woo & Xiao Dong Chen. (2013) Making Uniform Whey, Lactose, and Composite Lactose–Whey Particles from the Dehydration of Single Droplets with Antisolvent Vapor. Drying Technology 31:13-14, pages 1570-1577.
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Zhongxiang Fang, Ruobing Wang & Bhesh Bhandari. (2013) Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder. Drying Technology 31:13-14, pages 1643-1652.
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Jawad Ahmad, Tino Kausmann, Md. Imtiaz-ul-Islam & T.A. G. Langrish. (2013) The Effect of Fats in Whey Protein Isolate Powder. Drying Technology 31:6, pages 619-632.
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Chockry Barbana, Lourdes Sánchez & MaríaD. Pérez. (2011) Bioactivity of α-Lactalbumin Related to its Interaction with Fatty Acids: A Review. Critical Reviews in Food Science and Nutrition 51:8, pages 783-794.
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Ali Asghar, Faqir Muhammad Anjum & JonathanC. Allen. (2011) Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough. Critical Reviews in Food Science and Nutrition 51:4, pages 374-382.
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B. Alexieva, S. Stoitsova, V. Pavlova, Ts. Paunova & E. Nikolova. (2009) Whey Protein Concentrate as a Protective Agent Against Doxorubicin-Induced Cardiotoxicity in Mice. Biotechnology & Biotechnological Equipment 23:sup1, pages 493-497.
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Michelle M. Farnfield, Craige Trenerry, Kate A. Carey & David Cameron-Smith. (2009) Plasma amino acid response after ingestion of different whey protein fractions. International Journal of Food Sciences and Nutrition 60:6, pages 476-486.
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MichaelH. Tunick & CharlesI. Onwulata. (2006) Rheological Properties of Extruded Milk Powders. International Journal of Food Properties 9:4, pages 835-844.
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TamzenW. Macbeth, Lee Nelson, JoeS. Rothermel, RyanA. Wymore & KentS. Sorenson$suffix/text()$suffix/text(). (2006) Evaluation of Whey for Bioremediation of Trichloroethene Source Zones. Bioremediation Journal 10:3, pages 115-128.
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M.G. Ramos-Clamont & L. Vázquez-Moreno. (2006) FOAMING PROPERTIES OF PORCINE SERUM AND PORCINE SERUM ALBUMIN PROPIEDADES ESPUMANTES DEL SUERO Y ALBÚMINA PORCINA. Ciencia y Tecnologia Alimentaria 5:2, pages 105-111.
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Jin-Song HE, Norihiro AZUMA, Toshio HAGIWARA & Choemon KANNO. (2006) Effects of Sugars on the Cross-Linking Formation and Phase Separation of High-Pressure Induced Gel of Whey Protein from Bovine Milk. Bioscience, Biotechnology, and Biochemistry 70:3, pages 615-625.
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KHAOULA KHWALDIA, CRISTINA PEREZ, SYLVIE BANON, STÉPHANE DESOBRY & JOËL HARDY. (2004) Milk Proteins for Edible Films and Coatings. Critical Reviews in Food Science and Nutrition 44:4, pages 239-251.
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M. Rosenberg & S. J. Lee. (2004) Calcium-alginate coated, whey protein-based microspheres: preparation, some properties and opportunities. Journal of Microencapsulation 21:3, pages 263-281.
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Gilbert Idolo Imafidon, NanaY. Farkye & ArthurM. Spanier. (1997) Isolation, purification, and alteration of some functional groups of major milk proteins: A review. Critical Reviews in Food Science and Nutrition 37:7, pages 663-689.
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C. Guimont, E. Marchall, J. M. Girardet, G. Linden & Hajime Otani. (1997) Biologically active factors in bovine milk and dairy byproducts: Influence on cell culture. Critical Reviews in Food Science and Nutrition 37:4, pages 393-410.
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P. Konecny, R.J. Brown & W.H. Scouten. (1996) Purification of Monospecific Polyclonal Antibodies from Hyperimmune Bovine Whey Using Immunoaffinity Chromatography. Preparative Biochemistry & Biotechnology 26:3-4, pages 229-243.
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