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Whey Based Bulla Porridge Using Different Proportions of Acidic Whey and Water
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An overview of protein powders and their use in food formulations
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Insights of Bioeconomy: Biopolymer Evaluation Based on Sustainability Criteria
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Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources
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2022
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Mass transfer kinetics inside bio-(aero)gels during solvent exchange and supercritical drying: On the relevance of advection, gel-porosity and a peculiarity regarding the tortuosity
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2022
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Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder
International Dairy Journal,
2021
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Fabrication of a Novel Protein Sponge with Dual-Scale Porosity and Mixed Wettability Using a Clean and Versatile Microwave-Based Process
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2021
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The effect of operating conditions on the physicochemical characteristics of whey protein–based systems
Rheologica Acta,
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Techno-Economic Assessment of Whey Protein-Based Plastic Production from a Co-Polymerization Process
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2020
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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts
Applied Sciences,
2020
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Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
Current Research in Dairy Sciences,
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Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan
Journal of Food Science,
2014
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