Growth and survival of probiotic bacteria in reconstituted whey
Lait, 85 3 (2005) 171-179
Published online: 2005-04-26
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
159 (2026)
https://doi.org/10.1016/B978-0-443-33853-3.00009-0
Co‐Encapsulation of Bioactive Whey Peptides and Probiotics in a Coated Alginate Matrix for the Formulation of a Value‐Added Sports Drink Based on Whey Permeate
Maryam Soltani, Vahid Mofid, Mohammad Rabbani, Seyed Amir Mohammad Mortazavian and Mahdieh PabastFood Science & Nutrition 13 (12) (2025)
https://doi.org/10.1002/fsn3.71255
Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook
Rajashree Jena and Prasanta Kumar Choudhury3 Biotech 15 (6) (2025)
https://doi.org/10.1007/s13205-025-04341-2
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 AguilarJournal of King Saud University - Science 36 (11) 103508 (2024)
https://doi.org/10.1016/j.jksus.2024.103508
355 (2023)
https://doi.org/10.1007/978-981-99-5459-9_17
Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage
Oğuzhan Gedik and Aynur Gül KarahanFood Science & Nutrition 11 (12) 7803 (2023)
https://doi.org/10.1002/fsn3.3697
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-CarvajalFrontiers 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
Sneha K. and Ashwani KumarInnovative Food Science & Emerging Technologies 76 102914 (2022)
https://doi.org/10.1016/j.ifset.2021.102914
117 (2022)
https://doi.org/10.1016/B978-0-12-820478-8.00012-2
Use of rose oil in probiotic fermented whey as a functional food
Ahmet Hulusi Dinçoğlu and Jerina RugjiJournal of Food Science and Technology 58 (7) 2705 (2021)
https://doi.org/10.1007/s13197-020-04778-8
301 (2020)
https://doi.org/10.1007/978-981-15-2608-4_15
Nutrients in Beverages
Winny Routray and Valerie OrsatNutrients in Beverages 543 (2019)
https://doi.org/10.1016/B978-0-12-816842-4.00015-0
Probiotic fermented beverages based on acid whey
Katarzyna Skryplonek, Izabela Dmytrów and Anna Mituniewicz-MałekJournal of Dairy Science 102 (9) 7773 (2019)
https://doi.org/10.3168/jds.2019-16385
Sports and Energy Drinks
Abdul Mohaimen Mohammad Talha Mehmood, Ajay Balu Iyer, Sania Arif, et al.Sports and Energy Drinks 161 (2019)
https://doi.org/10.1016/B978-0-12-815851-7.00005-X
Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group
Aristea Baschali, Effie Tsakalidou, Adamantini Kyriacou, Nena Karavasiloglou and Antonia-Leda MatalasNutrition Research Reviews 30 (01) 1 (2017)
https://doi.org/10.1017/S0954422416000202
Production of a whey‐based functional beverage supplemented with soy isoflavones and phytosterols
Emine Seyhan, Hülya Yaman and Barbaros ÖzerInternational Journal of Dairy Technology 69 (1) 114 (2016)
https://doi.org/10.1111/1471-0307.12229
Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey
Lucelia Hoehne, Claudia Schlabitz, Adriano Gennari, et al.American Journal of Food Technology 10 (6) 254 (2015)
https://doi.org/10.3923/ajft.2015.254.264
Fermented beverages with health-promoting potential: Past and future perspectives
Alan J. Marsh, Colin Hill, R. Paul Ross and Paul D. CotterTrends in Food Science & Technology 38 (2) 113 (2014)
https://doi.org/10.1016/j.tifs.2014.05.002
Probiotics, their health benefits and applications for developing healthier foods: a review
Ravinder Nagpal, Ashwani Kumar, Manoj Kumar, et al.FEMS Microbiology Letters 334 (1) 1 (2012)
https://doi.org/10.1111/j.1574-6968.2012.02593.x
Effect of prebiotic content on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles
Tanja Petreska Ivanovska, Kristina Mladenovska, Zoran Kavrakovski, et al.Macedonian Pharmaceutical Bulletin 58 42 (2012)
https://doi.org/10.33320/maced.pharm.bull.2012.58.006
Application of Lactoperoxidase System Using Bovine Whey and the Effect of Storage Condition on Lactoperoxidase Activity
Ahmad Nimatullah, Masahiro Ogawa and Shigeru HayakawaInternational Journal of Dairy Science 6 (1) 72 (2011)
https://doi.org/10.3923/ijds.2011.72.78
21 191 (2011)
https://doi.org/10.1007/978-3-642-20838-6_8
Functional milks and dairy beverages
BARBAROS H ÖZER and HUSEYIN AVNI KIRMACIInternational Journal of Dairy Technology 63 (1) 1 (2010)
https://doi.org/10.1111/j.1471-0307.2009.00547.x
Functional fermented whey-based beverage using lactic acid bacteria
Micaela Pescuma, Elvira María Hébert, Fernanda Mozzi and Graciela Font de ValdezInternational Journal of Food Microbiology 141 (1-2) 73 (2010)
https://doi.org/10.1016/j.ijfoodmicro.2010.04.011
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. PrudêncioLWT - Food Science and Technology 42 (5) 993 (2009)
https://doi.org/10.1016/j.lwt.2008.12.010
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
K.E. Almeida, A.Y. Tamime and M.N. OliveiraLWT - Food Science and Technology 42 (2) 672 (2009)
https://doi.org/10.1016/j.lwt.2008.03.013
Acidification rates of probiotic bacteria in Minas frescal cheese whey
K.E. Almeida, A.Y. Tamime and M.N. OliveiraLWT - Food Science and Technology 41 (2) 311 (2008)
https://doi.org/10.1016/j.lwt.2007.02.021
Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
Micaela Pescuma, Elvira María Hébert, Fernanda Mozzi and Graciela Font de ValdezFood Microbiology 25 (3) 442 (2008)
https://doi.org/10.1016/j.fm.2008.01.007
Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium
M. Pescuma, E.M. Hébert, F. Mozzi and G. Font de ValdezJournal of Applied Microbiology 103 (5) 1738 (2007)
https://doi.org/10.1111/j.1365-2672.2007.03404.x