Publisher
Tsinghua University Press
Reference41 articles.
1. Jr. Romanin, et al., A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry;D. Pendon M.;Appl. Microbiol. Biotechnol,2021
2. Transfer of antibiotics from goat’s milk to rennet curd and whey fractions during cheese-making;Giraldo J.;Food Chem,2022
3. Application of edible coating based on liquid acid whey protein concentrate with indigenous Lactobacillus helveticus for acid-curd cheese quality improvement;Vasiliauskaite A.;Foods,2022
4. Quantitative differences in whey proteins among Murrah, Nili-Ravi and Mediterranean buffaloes using a TMT proteomic approach;S. Li S.;Food Chem,2018
5. Whey protein as a key component in food systems: physicochemical properties, production technologies and applications;J. S. D. Castro R.;Food Struct,2017