BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Patel S. Functional food relevance of whey protein: A review of recent findings and scopes ahead. Journal of Functional Foods 2015;19:308-19. [DOI: 10.1016/j.jff.2015.09.040] [Cited by in Crossref: 79] [Cited by in F6Publishing: 81] [Article Influence: 11.3] [Reference Citation Analysis]
Number Citing Articles
1 Rana A. Categories and Management of Functional Food. Current Topics in Functional Food 2022. [DOI: 10.5772/intechopen.104664] [Reference Citation Analysis]
2 Li M, Zhu Q, Hong R, Feng D, Liu Y, Yue X. Comprehensive characterization of donkey milk serum proteins. Journal of Future Foods 2022;2:270-274. [DOI: 10.1016/j.jfutfo.2022.06.009] [Reference Citation Analysis]
3 Genovese A, Balivo A, Salvati A, Sacchi R. Functional ice cream health benefits and sensory implications. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111858] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
4 Falsafi SR, Karaca AC, Deng L, Wang Y, Li H, Askari G, Rostamabadi H. Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108002] [Reference Citation Analysis]
5 Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2022. [PMID: 35772093 DOI: 10.1021/acs.chemrev.2c00236] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
6 López-martínez MI, Miguel M, Garcés-rimón M. Protein and Sport: Alternative Sources and Strategies for Bioactive and Sustainable Sports Nutrition. Front Nutr 2022;9:926043. [DOI: 10.3389/fnut.2022.926043] [Reference Citation Analysis]
7 Nath A, Eren BA, Zinia Zaukuu J, Koris A, Pásztorné-huszár K, Szerdahelyi E, Kovacs Z. Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue. Chemosensors 2022;10:215. [DOI: 10.3390/chemosensors10060215] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
8 Roy S, Hussain SA, Prasad WG, Khetra Y. Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research 2022;2:100029. [DOI: 10.1016/j.afres.2021.100029] [Reference Citation Analysis]
9 Darmawan KK, Karagiannis TC, Hughes JG, Small DM, Hung A. Molecular modeling of lactoferrin for food and nutraceutical applications: insights from in silico techniques. Crit Rev Food Sci Nutr 2022;:1-24. [PMID: 35503258 DOI: 10.1080/10408398.2022.2067824] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Wang Q, Pan M, Chiou Y, Li Z, Wei S, Yin X, Ding B. Insights from alpha-Lactoalbumin and beta-Lactoglobulin into mechanisms of nanoliposome-whey protein interactions. Food Hydrocolloids 2022;125:107436. [DOI: 10.1016/j.foodhyd.2021.107436] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
11 Aidarbekova S, Aider M. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose. Food Bioscience 2022;46:101526. [DOI: 10.1016/j.fbio.2021.101526] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Feng C, Tian L, Hong H, Wang Q, Zhan X, Luo Y, Tan Y. In Vitro Gut Fermentation of Whey Protein Hydrolysate: An Evaluation of Its Potential Modulation on Infant Gut Microbiome. Nutrients 2022;14:1374. [DOI: 10.3390/nu14071374] [Reference Citation Analysis]
13 Zhao C, Chen N, Ashaolu TJ. Whey proteins and peptides in health-promoting functions – A review. International Dairy Journal 2022;126:105269. [DOI: 10.1016/j.idairyj.2021.105269] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 7.0] [Reference Citation Analysis]
14 Jeong YJ, Kim DH, Lee KW. Homeostasis effects of fermented Maillard reaction products by Lactobacillus gasseri 4M13 in dextran sulfate sodium-induced colitis mice. J Sci Food Agric 2022;102:434-44. [PMID: 34143895 DOI: 10.1002/jsfa.11374] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
15 Abdelghaffar RA, El-bisi MK. Improvement of the Dyeability and Salt-Free Dyeing for Wool Fabrics with Anionic Dyes by Pretreatment with Whey and Soybean Proteins. Journal of Natural Fibers. [DOI: 10.1080/15440478.2021.2009394] [Reference Citation Analysis]
16 Rynk V, Osintsev A, Lapshakova O. Study of coagulation of milk substitutes based on plant proteins and whey. THE 2ND INTERNATIONAL SCIENTIFIC CONFERENCE «ECOSYSTEMS WITHOUT BORDERS - 2021» 2022. [DOI: 10.1063/5.0103800] [Reference Citation Analysis]
17 Banarase NB, Kaur CD. Whole whey stabilized oleanolic acid nanosuspension: Formulation and evaluation study. Journal of Drug Delivery Science and Technology 2022;67:103001. [DOI: 10.1016/j.jddst.2021.103001] [Reference Citation Analysis]
18 Šalaševičius A, Uždavinytė D, Visockis M, Ruzgys P, Šatkauskas S. Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. Applied Sciences 2021;11:11281. [DOI: 10.3390/app112311281] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
19 Paladii IV, Vrabie EG, Sprinchan KG, Bologa MK. Part 1: Classification, Composition, Properties, Derivatives, and Application. Surf Engin Appl Electrochem 2021;57:579-94. [DOI: 10.3103/s1068375521050112] [Reference Citation Analysis]
20 Moghaddam N, Seyed Dorraji MS, Mousavi SN, Chiti H, Rasoulifard MH, Pourmansouri Z. Application of whey protein-alginate particles coated by black seed oil as a biocompatible carrier of quercetin at treating non-alcoholic fatty liver disease. Journal of Functional Foods 2021;86:104728. [DOI: 10.1016/j.jff.2021.104728] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Ali A, Ain Q, Saeed A, Khalid W, Ahmed M, Bostani A. Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation. Whey Proteins - Uses and Biological Roles [Working Title] 2021. [DOI: 10.5772/intechopen.99220] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
22 Dev MJ, Pandit AB, Singhal RS. Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation. Innovative Food Science & Emerging Technologies 2021;72:102724. [DOI: 10.1016/j.ifset.2021.102724] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 9.0] [Reference Citation Analysis]
23 Marnotes NG, Pires AF, Díaz O, Cobos A, Pereira CD. Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates. Applied Sciences 2021;11:6568. [DOI: 10.3390/app11146568] [Reference Citation Analysis]
24 Renamastika SN, Mahati E, Kartasurya M, Pramukarso D, Pudjonarko D, Retnaningsih R. The effect of additional protein, phosphatidylcholine, phosphatidylserine, and inulin on S100β levels of acute ischemic stroke patients at Dr. Kariadi Central Hospital, Semarang. JGI 2021;9:172-183. [DOI: 10.14710/jgi.9.2.172-183] [Reference Citation Analysis]
25 Arbizu S, Chew B, Mertens-Talcott SU, Noratto G. Commercial whey products promote intestinal barrier function with glycomacropeptide enhanced activity in downregulating bacterial endotoxin lipopolysaccharides (LPS)-induced inflammation in vitro. Food Funct 2020;11:5842-52. [PMID: 32633745 DOI: 10.1039/d0fo00487a] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 10.0] [Reference Citation Analysis]
26 Daniloski D, Petkoska AT, Lee NA, Bekhit AE, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends in Food Science & Technology 2021;111:688-705. [DOI: 10.1016/j.tifs.2021.03.024] [Cited by in Crossref: 22] [Cited by in F6Publishing: 9] [Article Influence: 22.0] [Reference Citation Analysis]
27 Lee JS, Hyun IK, Seo HJ, Song D, Kim MY, Kang SS. Biotransformation of whey by Weissella cibaria suppresses 3T3-L1 adipocyte differentiation. J Dairy Sci 2021;104:3876-87. [PMID: 33612219 DOI: 10.3168/jds.2020-19677] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
28 Melnikova EI, Stanislavskaya EB, Fedorova AR. Modification of the whey protein cluster for the utilization in low-calorie food technology. IOP Conf Ser : Earth Environ Sci 2021;640:032014. [DOI: 10.1088/1755-1315/640/3/032014] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
29 Gomes JVP, Oliveira LA, Francisquini JD, Anunciação PC, Stephani R, Oliveira LFC, Perrone ÍT, Carvalho AF, Della Lucia CM. Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15141] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
30 Palencia M, Lerma TA, Garcés V, Mora MA, Martínez JM, Palencia SL. Functional and eco-friendly polymers in food. Eco-friendly Functional Polymers 2021. [DOI: 10.1016/b978-0-12-821842-6.00011-7] [Reference Citation Analysis]
31 Komarova A, Chebotarev S, Zelikina D, Antipova A, Martirosova E, Anokhina M, Semenova M. COMPARATIVE CHARACTERISTIC OF THE FOAMING PROPERTIES OF COMPLEXES BASED ON MAIN MILK PROTEINS AND HYDROPHOBIC BIOLOGICALLY ACTIVE SUBSTANCES. http://eng.biomos.ru/conference/articles.htm 2021;1:302-304. [DOI: 10.37747/2312-640x-2021-19-302-304] [Reference Citation Analysis]
32 Oliveira SM, Fasolin LH, Vicente AA, Fuciños P, Pastrana LM. Printability, microstructure, and flow dynamics of phase-separated edible 3D inks. Food Hydrocolloids 2020;109:106120. [DOI: 10.1016/j.foodhyd.2020.106120] [Cited by in Crossref: 21] [Cited by in F6Publishing: 21] [Article Influence: 10.5] [Reference Citation Analysis]
33 Mclaughlin CM, Sharkey SJ, Harnedy-rothwell P, Parthsarathy V, Allsopp PJ, Mcsorley EM, Fitzgerald RJ, O'harte FP. Twice daily oral administration of Palmaria palmata protein hydrolysate reduces food intake in streptozotocin induced diabetic mice, improving glycaemic control and lipid profiles. Journal of Functional Foods 2020;73:104101. [DOI: 10.1016/j.jff.2020.104101] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
34 Sharkey SJ, Harnedy-Rothwell PA, Allsopp PJ, Hollywood LE, FitzGerald RJ, O'Harte FPM. A Narrative Review of the Anti-Hyperglycemic and Satiating Effects of Fish Protein Hydrolysates and Their Bioactive Peptides. Mol Nutr Food Res 2020;64:e2000403. [PMID: 32939966 DOI: 10.1002/mnfr.202000403] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 5.0] [Reference Citation Analysis]
35 Lai G, Pes M, Addis M, Pirisi A. A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk. Dairy 2020;1:154-68. [DOI: 10.3390/dairy1020010] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
36 Amouheydari M, Ehsani MR, Javadi I. Effect of a dietary supplement composed of hydrolyzed milk proteins and vanillin on the reduction of infection and oxidative stress induced by chemotherapy. J Food Biochem 2020;:e13434. [PMID: 32794207 DOI: 10.1111/jfbc.13434] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
37 Li X, Dai T, Hu P, Zhang C, Chen J, Liu C, Li T. Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids. Food Hydrocolloids 2020;105:105761. [DOI: 10.1016/j.foodhyd.2020.105761] [Cited by in Crossref: 34] [Cited by in F6Publishing: 38] [Article Influence: 17.0] [Reference Citation Analysis]
38 Henriques MHF, Gomes DMGS, Borges AR, Pereira CJD. Liquid whey protein concentrates as primary raw material for acid dairy gels. Food Sci Technol 2020;40:361-9. [DOI: 10.1590/fst.43218] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]
39 Zelikina DV, Gureeva MD, Chebotarev SA, Samuseva YV, Antipova AS, Martirosova EI, Semenova MG. FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS. Food systems 2020;3:16-20. [DOI: 10.21323/2618-9771-2020-3-1-16-20] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
40 Barrón-Ayala CG, Valenzuela-Melendres M, Camou JP, Sebranek JG, Dávila-Ramírez JL, Cumplido-Barbeitia G. Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme. Meat Sci 2020;166:108111. [PMID: 32171565 DOI: 10.1016/j.meatsci.2020.108111] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
41 Moosavi MH, Khani MR, Shokri B, Hosseini SM, Shojaee-aliabadi S, Mirmoghtadaie L. Modifications of protein-based films using cold plasma. International Journal of Biological Macromolecules 2020;142:769-77. [DOI: 10.1016/j.ijbiomac.2019.10.017] [Cited by in Crossref: 34] [Cited by in F6Publishing: 31] [Article Influence: 17.0] [Reference Citation Analysis]
42 Oliveira DR, Lopes ACA, Pereira RA, Cardoso PG, Duarte WF. Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage. Ann Microbiol 2019;69:1361-72. [DOI: 10.1007/s13213-019-01518-y] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 3.3] [Reference Citation Analysis]
43 Arenas-jal M, Suñé-negre JM, Pérez-lozano P, García-montoya E. Trends in the food and sports nutrition industry: A review. Critical Reviews in Food Science and Nutrition 2020;60:2405-21. [DOI: 10.1080/10408398.2019.1643287] [Cited by in Crossref: 33] [Cited by in F6Publishing: 23] [Article Influence: 11.0] [Reference Citation Analysis]
44 Eberhardt A, López EC, Ceruti RJ, Marino F, Mammarella EJ, Manzo RM, Sihufe GA. Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase ®. Int J Dairy Technol 2019;72:573-84. [DOI: 10.1111/1471-0307.12606] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 4.0] [Reference Citation Analysis]
45 Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin. Food Hydrocolloids 2019;91:10-8. [DOI: 10.1016/j.foodhyd.2019.01.010] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 3.7] [Reference Citation Analysis]
46 Iglesias-figueroa BF, Espinoza-sánchez EA, Siqueiros-cendón TS, Rascón-cruz Q. Lactoferrin as a nutraceutical protein from milk, an overview. International Dairy Journal 2019;89:37-41. [DOI: 10.1016/j.idairyj.2018.09.004] [Cited by in Crossref: 33] [Cited by in F6Publishing: 33] [Article Influence: 11.0] [Reference Citation Analysis]
47 Pei Y, Wan J, You M, Mcclements DJ, Li Y, Li B. Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties. Food Hydrocolloids 2019;87:90-6. [DOI: 10.1016/j.foodhyd.2018.07.034] [Cited by in Crossref: 28] [Cited by in F6Publishing: 22] [Article Influence: 9.3] [Reference Citation Analysis]
48 Le TT, Zhao D, Larsen LB. Analytical Methods for Measuring or Detecting Whey Proteins. Whey Proteins 2019. [DOI: 10.1016/b978-0-12-812124-5.00005-9] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.7] [Reference Citation Analysis]
49 Andrade J, Pereira CG, Almeida Junior JCD, Viana CCR, Neves LNDO, Silva PHFD, Bell MJV, Anjos VDCD. FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration. LWT 2019;99:166-72. [DOI: 10.1016/j.lwt.2018.09.079] [Cited by in Crossref: 69] [Cited by in F6Publishing: 72] [Article Influence: 23.0] [Reference Citation Analysis]
50 Huang S, Rabah H, Ferret-bernard S, Le Normand L, Gaucher F, Guerin S, Nogret I, Le Loir Y, Chen XD, Jan G, Boudry G, Jeantet R. Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey. Journal of Functional Foods 2019;52:620-8. [DOI: 10.1016/j.jff.2018.11.043] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 3.0] [Reference Citation Analysis]
51 Lehn DN, Esquerdo VM, Dahlem Júnior MA, Dall’agnol W, dos Santos ACF, de Souza CFV, de Almeida Pinto LA. Microencapsulation of different oils rich in unsaturated fatty acids using dairy industry waste. Journal of Cleaner Production 2018;196:665-73. [DOI: 10.1016/j.jclepro.2018.06.127] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 2.3] [Reference Citation Analysis]
52 El-Shinnawy NA, Abd Elhalem SS, Haggag NZ, Badr G. Ameliorative role of camel whey protein and rosuvastatin on induced dyslipidemia in mice. Food Funct 2018;9:1038-47. [PMID: 29349446 DOI: 10.1039/c7fo01871a] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
53 Amaral GV, Silva EK, Costa ALR, Alvarenga VO, Cavalcanti RN, Esmerino EA, Guimarães JT, Freitas MQ, Sant’ana AS, Cunha RL, Moraes J, Silva MC, Meireles MAA, Cruz AG. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance. LWT 2018;92:80-6. [DOI: 10.1016/j.lwt.2018.02.005] [Cited by in Crossref: 39] [Cited by in F6Publishing: 40] [Article Influence: 9.8] [Reference Citation Analysis]
54 Garg G, Singh S, Singh AK, Rizvi SI. Whey protein concentrate supplementation protects rat brain against aging-induced oxidative stress and neurodegeneration. Appl Physiol Nutr Metab 2018;43:437-44. [DOI: 10.1139/apnm-2017-0578] [Cited by in Crossref: 16] [Cited by in F6Publishing: 19] [Article Influence: 4.0] [Reference Citation Analysis]
55 Famelart M, Schong E, Croguennec T. Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5. Journal of Food Engineering 2018;224:112-20. [DOI: 10.1016/j.jfoodeng.2017.12.010] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 2.5] [Reference Citation Analysis]
56 Costa NR, Cappato LP, Ferreira MVS, Pires RP, Moraes J, Esmerino EA, Silva R, Neto RP, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RS, Silva MC, Cruz AG. Ohmic Heating: A potential technology for sweet whey processing. Food Research International 2018;106:771-9. [DOI: 10.1016/j.foodres.2018.01.046] [Cited by in Crossref: 56] [Cited by in F6Publishing: 60] [Article Influence: 14.0] [Reference Citation Analysis]
57 Cappato LP, Ferreira MVS, Pires RP, Cavalcanti RN, Bisaggio RC, Freitas MQ, Silva MC, Cruz AG. Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters? Food Chemistry 2018;245:22-8. [DOI: 10.1016/j.foodchem.2017.10.019] [Cited by in Crossref: 28] [Cited by in F6Publishing: 29] [Article Influence: 7.0] [Reference Citation Analysis]
58 Secchi N, Fadda C, Piccinini M, Pinna I, Piga A, Catzeddu P, Fois S. The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs. Journal of Food Quality 2018;2018:1-8. [DOI: 10.1155/2018/1789892] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
59 Miralles B, Hernández-ledesma B, Fernández-tomé S, Amigo L, Recio I. Health-related functional value of dairy proteins and peptides. Proteins in Food Processing 2018. [DOI: 10.1016/b978-0-08-100722-8.00021-8] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
60 Kumar LRG, Anas KK, Tejpal CS, Mathew S. Food-Grade Biopolymers as Efficient Delivery Systems for Nutrients: An Overview. Polymers for Food Applications 2018. [DOI: 10.1007/978-3-319-94625-2_15] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 0.8] [Reference Citation Analysis]
61 Zhang H, Sun S, Wang Y, Cao J. Interaction of sucralose with whey protein: Experimental and molecular modeling studies. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2017;187:92-7. [DOI: 10.1016/j.saa.2017.06.030] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 2.2] [Reference Citation Analysis]
62 Rocha GF, Kise F, Rosso AM, Parisi MG. Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits. Food Chemistry 2017;237:350-5. [DOI: 10.1016/j.foodchem.2017.05.112] [Cited by in Crossref: 33] [Cited by in F6Publishing: 34] [Article Influence: 6.6] [Reference Citation Analysis]
63 de Castro RJS, Domingues MAF, Ohara A, Okuro PK, dos Santos JG, Brexó RP, Sato HH. Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications. Food Structure 2017;14:17-29. [DOI: 10.1016/j.foostr.2017.05.004] [Cited by in Crossref: 68] [Cited by in F6Publishing: 70] [Article Influence: 13.6] [Reference Citation Analysis]
64 Pereira RN, Rodrigues RM, Altinok E, Ramos ÓL, Xavier Malcata F, Maresca P, Ferrari G, Teixeira JA, Vicente AA. Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields. Food Research International 2017;99:435-43. [DOI: 10.1016/j.foodres.2017.05.023] [Cited by in Crossref: 27] [Cited by in F6Publishing: 20] [Article Influence: 5.4] [Reference Citation Analysis]
65 Rochín-Medina JJ, Ramírez-Medina HK, Rangel-Peraza JG, Pineda-Hidalgo KV, Iribe-Arellano P. Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity. Food Sci Technol Int 2018;24:35-42. [PMID: 28816527 DOI: 10.1177/1082013217724705] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 1.2] [Reference Citation Analysis]
66 Kareb O, Gomaa A, Champagne CP, Jean J, Aïder M. Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides. Food Chemistry 2017;221:590-8. [DOI: 10.1016/j.foodchem.2016.11.134] [Cited by in Crossref: 17] [Cited by in F6Publishing: 16] [Article Influence: 3.4] [Reference Citation Analysis]
67 Kareb O, Gomaa AI, Champagne CP, Jean J, Aïder M. Impact of electro-activation on antioxidant properties of defatted whey. International Dairy Journal 2017;65:28-37. [DOI: 10.1016/j.idairyj.2016.09.009] [Cited by in Crossref: 15] [Cited by in F6Publishing: 12] [Article Influence: 3.0] [Reference Citation Analysis]
68 Wen-qiong W, Lan-wei Z, Xue H, Yi L. Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking. Food Chemistry 2017;215:31-40. [DOI: 10.1016/j.foodchem.2016.07.057] [Cited by in Crossref: 34] [Cited by in F6Publishing: 35] [Article Influence: 6.8] [Reference Citation Analysis]
69 Akal C. Benefits of Whey Proteins on Human Health. Dairy in Human Health and Disease Across the Lifespan. Elsevier; 2017. pp. 363-72. [DOI: 10.1016/b978-0-12-809868-4.00028-5] [Cited by in Crossref: 8] [Article Influence: 1.6] [Reference Citation Analysis]
70 Torkova A, Ryazantzeva K, Agarkova E, Tsentalovich M, Kruchinin A, Fedorova T. Cheese Whey Catalytic Conversion for Obtaining a Bioactive Hydrolysate With Reduced Antigenicity. Curr Res Nutr Food Sci 2016;4:182-96. [DOI: 10.12944/crnfsj.4.special-issue-october.24] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.2] [Reference Citation Analysis]
71 Nagase K, Kobayashi J, Kikuchi A, Akiyama Y, Kanazawa H, Okano T. Protein separations via thermally responsive ionic block copolymer brush layers. RSC Adv 2016;6:26254-63. [DOI: 10.1039/c6ra01061j] [Cited by in Crossref: 32] [Cited by in F6Publishing: 34] [Article Influence: 5.3] [Reference Citation Analysis]