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Processing and formulation technology of nutritional and functional food products by utilizing cheese and/or paneer whey: A critical review
Deepak Kumar Verma, Ami R. Patel, Soubhagya Tripathy, Alok Kumar Gupta, Smita Singh, Nihir Shah, Gemilang Lara Utama, Mónica L. Chávez-González, Koka Zongo, Kolawole Banwo, Alaa Kareem Niamah and Cristobal Noe Aguilar Journal of King Saud University - Science 36(11) 103508 (2024) https://doi.org/10.1016/j.jksus.2024.103508
Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage
Whey as Food-Grade Culture Medium on an Industrial Scale That Protects Probiotics During In Vitro Digestion
Katherine Bauer Estrada, Miguel Caldas Abril, Valentina Bonilla Bravo, Monica Ruiz and María Ximena Quintanilla-Carvajal Frontiers in Food Science and Technology 2 (2022) https://doi.org/10.3389/frfst.2022.894761
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications
Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology
Fabiane P. de Castro, Thiago M. Cunha, Paulo J. Ogliari, Reinaldo F. Teófilo, Márcia M.C. Ferreira and Elane S. Prudêncio LWT - Food Science and Technology 42(5) 993 (2009) https://doi.org/10.1016/j.lwt.2008.12.010
Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium