Recent developments in purification techniques and industrial applications for whey valorization: A review-Reference-Cited by-同舟云学术

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Recent developments in purification techniques and industrial applications for whey valorization: A review

Published:2019-02-07 Issue:1 Volume:207 Page:123-138
ISSN:0098-6445
Container-title:Chemical Engineering Communications
language:en
Short-container-title:Chemical Engineering Communications

Author:

Kaur Navpreet¹,Sharma Poorva¹,Jaimni Seema¹,Kehinde Bababode Adesegun¹,Kaur Shubhneet²

Affiliation:

1. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India;

2. Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India

Publisher

Informa UK Limited

Subject

General Chemical Engineering,General Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00986445.2019.1573169

Reference91 articles.

1. Innovative Uses of Milk Protein Concentrates in Product Development

2. Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane

3. Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations

4. Fractionation of α-lactalbumin and β-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes

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1. Recovery of lactose from acid whey by nanofiltration: An experimental study;Separation and Purification Technology;2025-01

2. Purification of α-lactalbumin and β-lactoglobulin from cow milk;Protein Expression and Purification;2024-11

3. The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols;Food Chemistry;2024-08

4. Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies;Comprehensive Reviews in Food Science and Food Safety;2024-05

5. Development of value-added beverages using sheep and goat cheese whey and secondary whey;International Dairy Journal;2024-05

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