Whey is a by-product of the dairy industry, which for years was thought to be insignificant
and was either used as an animal feed or it was disposed of as waste. In the latter case …

Colloidal aphrons are multi-layered stable bubbles (CGAs) or droplets (CLAs), surrounded
by a thin surfactant film. The small size of the aphrons creates a system with a high …

Various amino acids have been studied as gelation enhancers. This study investigated the
effect of histidine, lysine, and arginine on gelling properties of heat-induced whey protein …

The purpose of this work was to investigate the potential of membrane ultrafiltration for the
fractionation of clarified whey. Employing a 300kDa tubular ceramic membrane in a …

Dehydrated sewage sludge (DSS) and clay used as raw materials for preparation of novel
media-sludge ceramic filler (SCF) and SCF employed in a lab-scale up-flow biological …

In-house isolate Clostridium sp. IODB-O3 was exploited for biohydrogen production using
cheese whey waste in batch fermentation. Analysis of cheese whey shows, it is enriched …

For recovering the proteins from the whey wastewater, a two-stage foam separation
technology was developed with the column of inclined foam phase. Effects of inclined angle …

Red grape pomace, a wine-making by-product is rich in anthocyanins and has many
applications in food and pharmaceutical industry. However, anthocyanins are unstable …

The main challenge in microfiltration (MF) is membrane fouling, which leads to a significant
decline in permeate flux and a change in membrane selectivity over time. This work aims to …

The work investigates the separation of proteins from whey waste collected from a local
confectionery by the foam fractionation technique in batch mode. The purpose of this work …