Journal articles on the topic 'Whey'
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Volpe, Stella Lucia. "Whey or No Whey?" ACSM's Health & Fitness Journal 13, no. 5 (September 2009): 30–31. http://dx.doi.org/10.1249/fit.0b013e3181b48080.
Jelen, P. "Whey and whey utilization." International Dairy Journal 2, no. 6 (January 1992): 373–75. http://dx.doi.org/10.1016/0958-6946(92)90028-k.
Kováčová, R., A. Synytsya, and J. Štětina. "Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S4—S8. http://dx.doi.org/10.17221/632-cjfs.
Babenyshev, S. P., V. E. Zhidkov, D. S. Mamay, V. P. Utkin, and N. A. Shapakov. "ULTRAFILTRATION OF MODIFIED MILK WHEY." Food and Raw Materials 4, no. 2 (December 30, 2016): 101–10. http://dx.doi.org/10.21179/2308-4057-2016-2-101-110.
Halpin-Dohnalek, Margaret I., and Elmer H. Marth. "Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter." Journal of Dairy Science 72, no. 12 (December 1989): 3149–55. http://dx.doi.org/10.3168/jds.s0022-0302(89)79473-x.
Roehl, Darryl, and Pavel Jelen. "Surface Tension of Whey and Whey Derivatives." Journal of Dairy Science 71, no. 12 (December 1988): 3167–72. http://dx.doi.org/10.3168/jds.s0022-0302(88)79920-8.
Salvador Perez Huertas, Salvador Perez Huertas, and Konrad Terpi owski and Marta Tomczy ska Mleko Konrad Terpi owski and Marta Tomczy ska Mleko. "Surface Properties of Whey Protein Gels." Journal of the chemical society of pakistan 41, no. 6 (2019): 956. http://dx.doi.org/10.52568/000807/jcsp/41.06.2019.
Gangurde, HemantH, PoojaS Patil, MayurA Chordiya, and NayanaS Baste. "Whey protein." Scholars' Research Journal 1, no. 2 (2011): 69. http://dx.doi.org/10.4103/2249-5975.99663.
HORNE, D. S. "Whey proteins." International Journal of Dairy Technology 43, no. 1 (February 1990): 3–4. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02753.x.
Korhonen, Hannu J. "Whey proteins." Nutrafoods 9, no. 4 (October 2010): 5. http://dx.doi.org/10.1007/bf03223342.
Ney, Denise M., and Christopher J. Boehler. "Whey protein." Nutrafoods 10, no. 2-3 (April 2011): 17–22. http://dx.doi.org/10.1007/bf03223384.
Parris, Nicholas, Skelte G. Anema, Harjinder Singh, and Lawrie K. Creamer. "Aggregation of whey proteins in heated sweet whey." Journal of Agricultural and Food Chemistry 41, no. 3 (March 1993): 460–64. http://dx.doi.org/10.1021/jf00027a021.
Smithers, Geoffrey W. "Whey and whey proteins—From ‘gutter-to-gold’." International Dairy Journal 18, no. 7 (July 2008): 695–704. http://dx.doi.org/10.1016/j.idairyj.2008.03.008.
Horáčková, Š., P. Sedláčková, M. Sluková, and M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk." Czech Journal of Food Sciences 32, No. 6 (November 27, 2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.
Yonis, A., Rasha Nagib, and Lobna AboNishouk. "UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES." Journal of Food and Dairy Sciences 5, no. 10 (October 1, 2014): 731–39. http://dx.doi.org/10.21608/jfds.2014.53212.
Neville, J. R., K. J. Armstrong, and J. Price. "Ultra Whey 99: a whey protein isolate case study." International Journal of Dairy Technology 54, no. 4 (November 2001): 127–29. http://dx.doi.org/10.1046/j.1364-727x.2001.00022.x.
Monahan, Frank J., D. Julian McClements, and John E. Kinsella. "Polymerization of whey proteins in whey protein-stabilized emulsions." Journal of Agricultural and Food Chemistry 41, no. 11 (November 1993): 1826–29. http://dx.doi.org/10.1021/jf00035a004.
Nishanthi, Manjula, Todor Vasiljevic, and Jayani Chandrapala. "Properties of whey proteins obtained from different whey streams." International Dairy Journal 66 (March 2017): 76–83. http://dx.doi.org/10.1016/j.idairyj.2016.11.009.
Stobaugh, Heather. "Maximizing Recovery and Growth When Treating Moderate Acute Malnutrition with Whey-Containing Supplements." Food and Nutrition Bulletin 39, no. 2_suppl (September 2018): S30—S34. http://dx.doi.org/10.1177/0379572118774492.
Agarkova, Eugeniya, Alexandr Kruchinin, Nikita Zolotaryov, Nataliya Pryanichnikova, Zinaida Belyakova, and Tatyana Fedorova. "Processing cottage cheese whey components for functional food production." Foods and Raw Materials 8, no. 1 (February 26, 2020): 52–59. http://dx.doi.org/10.21603/2308-4057-2020-1-52-59.
Serbova, T. V., O. P. Serova, S. A. Brekhova, M. I. Slozhenkina, and N. I. Mosolova. "Compound whey dessert." IOP Conference Series: Earth and Environmental Science 548 (September 2, 2020): 082049. http://dx.doi.org/10.1088/1755-1315/548/8/082049.
Chebotarev, E., A. Maksimenko, S. Emelyanov, A. Malsugenov, and A. Lyamina. "Study of centrifugal separation of milk whey and whey concentrates." IOP Conference Series: Earth and Environmental Science 677, no. 3 (March 1, 2021): 032081. http://dx.doi.org/10.1088/1755-1315/677/3/032081.
Yoon, Yoh-Chang, Sung-Il An, A.-Ram Jeong, Song-Ee Han, Myeong-Hee Kim, and Chang-Kwon Lee. "Characteristics of Whey Protein (WPC-30) Hydrolysate from Cheese Whey." Journal of Animal Science and Technology 52, no. 5 (October 31, 2010): 435–40. http://dx.doi.org/10.5187/jast.2010.52.5.435.
Hauser, Bruno, Kathelijn Keymolen, Uwe Blecker, Bert Suys, Adel Bougatef, Helmuth Loeb, and Yvan Vandenplas. "A Comparative Evaluation of Whey Hydrolysate and Whey-Predominant Formulas." Clinical Pediatrics 32, no. 7 (July 1993): 433–37. http://dx.doi.org/10.1177/000992289303200708.
Ibach, Alexander, and Matthias Kind. "Crystallization kinetics of amorphous lactose, whey-permeate and whey powders." Carbohydrate Research 342, no. 10 (July 2007): 1357–65. http://dx.doi.org/10.1016/j.carres.2007.03.002.
Moura, Andrezza Kyarelle Bezerra de, Renata Nayhara de Lima, Kátia Tatiana de Lima Lopes, João Artur de Lima Neto, Vítor Lucas de Lima Melo, Patrícia de Oliveira Lima, and Josemir de Souza Gonçalves. "Calf performance when fed with cheese whey associated with discarded powdered milk." Semina: Ciências Agrárias 40, no. 6Supl3 (October 16, 2019): 3595. http://dx.doi.org/10.5433/1679-0359.2019v40n6supl3p3595.
SKRYPLONEK, Katarzyna, and Małgorzata JASIŃSKA. "PROCESSING TECHNOLOGY AND THE INDUSTRIAL APPLICATION OF WHEY." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 336, no. 43 (September 30, 2017): 145–56. http://dx.doi.org/10.21005/aapz2017.43.3.16.
SKRYPLONEK, Katarzyna, and Małgorzata JASIŃSKA. "DEVELOPMENT OF FERMENTED BEVERAGES BASED ON ACID WHEY." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 338, no. 44 (December 30, 2017): 191–204. http://dx.doi.org/10.21005/aapz2017.44.4.20.
M. Sankar, M. Sankar, and M. Seethalakshmi M. Seethalakshmi. "Ethanol Production from Cheese Whey with Sweet Sorghum." Indian Journal of Applied Research 3, no. 2 (October 1, 2011): 1–3. http://dx.doi.org/10.15373/2249555x/feb2013/1.
Evdokimov, I. A., S. A. Titov, K. K. Polyansky, and D. S. Saiko. "ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT." Foods and Raw materials 5, no. 1 (June 29, 2017): 131–36. http://dx.doi.org/10.21179/2308-4057-2017-1-131-136.
Evdokimov, Ivan, Vitaliy Somov, Yuliya Kurash-, Sergey Perminov, and Sergey Knyazev. "APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS." Foods and Raw Materials 3, no. 2 (October 20, 2015): 89–95. http://dx.doi.org/10.12737/13113.
Evdokimov, Ivan, Dmitriy Volodin, Viktoriya Misyura, Marina Zolotoreva, and Mariya Shramko. "FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY." Foods and Raw Materials 3, no. 2 (October 20, 2015): 40–48. http://dx.doi.org/10.12737/13116.
Isfari, Dinika, Dinika Isfari, Utama Gemilang Lara, and Utama Gemilang Lara. "Cheese whey as potential resource for antimicrobial edible film and active packaging production." Foods and Raw Materials 7, no. 2 (October 28, 2019): 229–39. http://dx.doi.org/10.21603/2308-4057-2019-1-229-239.
Mihulová, M., M. Vejlupková, J. Hanušová, J. Štětina, and Z. Panovská. "Effect of modified whey proteins on texture and sensory quality of processed cheese." Czech Journal of Food Sciences 31, No. 6 (November 18, 2013): 553–58. http://dx.doi.org/10.17221/522/2012-cjfs.
Mignone, Linda E. "Whey protein: The “whey” forward for treatment of type 2 diabetes?" World Journal of Diabetes 6, no. 14 (2015): 1274. http://dx.doi.org/10.4239/wjd.v6.i14.1274.
Hayes, K. D., and S. S. Nielsen. "Plasmin Levels in Fresh Milk Whey and Commercial Whey Protein Products." Journal of Dairy Science 83, no. 3 (March 2000): 387–94. http://dx.doi.org/10.3168/jds.s0022-0302(00)74893-4.
S. Gad, Ahmed, Wafaa H. Emam, Gamal F. Mohamed, and Ahmed F. Sayd. "Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”." American Journal of Food Technology 8, no. 3 (April 15, 2013): 133–48. http://dx.doi.org/10.3923/ajft.2013.133.148.
Alaviuhkola, Timo, and Matti Harju. "Utilization of Whey Protein Concentrate and Hydrolysed Whey by Growing Pigs." Acta Agriculturae Scandinavica 35, no. 2 (January 1985): 213–16. http://dx.doi.org/10.1080/00015128509435777.
Creusot, Nathalie, and Harry Gruppen. "Protein−Peptide Interactions in Mixtures of Whey Peptides and Whey Proteins." Journal of Agricultural and Food Chemistry 55, no. 6 (March 2007): 2474–81. http://dx.doi.org/10.1021/jf062608i.
Ghanimah, Mohamed Abed. "Functional and technological aspects of whey powder and whey protein products." International Journal of Dairy Technology 71, no. 2 (August 10, 2017): 454–59. http://dx.doi.org/10.1111/1471-0307.12436.
TWOMEY, MYRA, M. KIERAN KEOGH, RAJ MEHRA, and BRENDAN T. O'KENNEDY. "GEL CHARACTERISTICS OF ?-LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE." Journal of Texture Studies 28, no. 4 (September 1997): 387–403. http://dx.doi.org/10.1111/j.1745-4603.1997.tb00124.x.
Davies, O. D. "The use of whey and whey products in piglet creep rations." Proceedings of the British Society of Animal Production (1972) 1986 (March 1986): 124. http://dx.doi.org/10.1017/s0308229600016305.
Steinhauer, Tim, Sabrina Hanély, Kerstin Bogendörfer, and Ulrich Kulozik. "Temperature dependent membrane fouling during filtration of whey and whey proteins." Journal of Membrane Science 492 (October 2015): 364–70. http://dx.doi.org/10.1016/j.memsci.2015.05.053.
Jeewanthi, Chaturika, Hyun-Dong Paik, Myeong-Hee Kim, Na-Kyoung Lee, Soo-Yeon Kim, and Chang Yoon. "Characteristics of whey proteinhydrolysates from cheese whey, favors onvarious food applications." Chemical Industry and Chemical Engineering Quarterly 20, no. 4 (2014): 503–9. http://dx.doi.org/10.2298/ciceq130221032j.
Shinde, Rahul M., and Raymond R. Mahoney. "Production of dialyzable iron byin vitrodigestion of whey and whey components." Nutrition & Food Science 38, no. 4 (July 18, 2008): 341–47. http://dx.doi.org/10.1108/00346650810891397.
Kim, B. G., J. W. Lee, and H. H. Stein. "Energy concentration and phosphorus digestibility in whey powder, whey permeate, and low-ash whey permeate fed to weanling pigs1." Journal of Animal Science 90, no. 1 (January 1, 2012): 289–95. http://dx.doi.org/10.2527/jas.2011-4145.
Ali, Haider I., Abdulkareem M. Abed, and Wafaa H. Khassaf. "Effect of Acid Whey, Enzymatic Whey, Magnetized and Unmagnetized Whey on the Qualitative and Productive Traits of Date Palm." Basrah Journal of Agricultural Sciences 34, no. 2 (October 30, 2021): 10–28. http://dx.doi.org/10.37077/25200860.2021.34.2.02.
Tomczyńska-Mleko, M. "Structure and stability of ion induced whey protein aerated gels." Czech Journal of Food Sciences 31, No. 3 (May 22, 2013): 211–16. http://dx.doi.org/10.17221/247/2012-cjfs.
Tupasela, Tuomo, Heikki Koskinen, and Pirkko Antila. "Whey pretreatments before ultrafiltration." Agricultural and Food Science 3, no. 5 (September 1, 1994): 473–79. http://dx.doi.org/10.23986/afsci.72719.
Manoj, Sachin, and A. R. Shabaraya. "Getting Whey-Hearted: A Review Responding to Myths about Protein, Specifically Whey." International Journal of Research and Review 8, no. 5 (June 3, 2021): 497–500. http://dx.doi.org/10.52403/ijrr.20210560.