This review summarizes the principal new developments reported in the research literature
from 2000 (inclusive) to the present date, on the topic of foam and bubble stabilization, in the …

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid
changes in yogurt development since the turn of the 19th century, fueled by continuing …

Purpose The purpose of this paper is to review the advanced technologies and approaches
for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high …

Amongst the sport dietary supplements, those manufactured with whey protein (WP)
represent an important amino acid source. However, as a result of product lack of uniformity …

Numerous why protein products (WPP) have been developed as excellent food ingredients
with unique functional properties. However, the functional properties of WPP are affected by …

Whey is the liquid resulting from the coagulation of milk and is generated from cheese
manufacture. Sweet whey, with a pH of at least 5.6, originates from rennet-coagulated …

This study examined the influence of pH and protein concentration on whey protein (WP)
denaturation during heating at 140° C. The denaturation of β-Lg followed first-order reaction …

The antioxidant activity of pomegranate peel powder (PPP) and whey powder (WP) was
evaluated, their hepatoprotective effect of each alone or in combination (PPWP) at equal …

3.1 Background Communities in the Middle East and Asia are widely acknowledged as
having introduced fermented milks such as yoghurt into their diet almost as soon as man …

Whey has applications in food, beverages, personal care products, pharmaceuticals, and
the medical sector. However, it remains a massive dairy residue worldwide (160.7 million …