Effects of high pressure on functionality of whey protein concentrate and whey protein isolate
Lait, 86 4 (2006) 303-315
Published online: 2006-07-25
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):
Synergistic modification of whey protein concentrate by high-pressure homogenization and enzymatic glycosylation: conjugate formation and stabilization of high internal phase emulsions
Peizhu Liu, Xuenan Gao, Olayemi Eyituoyo Dudu, Luodi Xu, Wentao Liu, Jinju Cheng and Tingsheng YanFood Chemistry 506 148083 (2026)
https://doi.org/10.1016/j.foodchem.2026.148083
Impact of high hydrostatic pressure treatment on physicochemical characteristics, structural characteristics, and functional characteristics of mare milk casein
Ning An, Jing Yang, Xuan Zhao, Patangal Basak, Yu Zhang, Huayi Suo and Jiajia SongFood Chemistry 492 145659 (2025)
https://doi.org/10.1016/j.foodchem.2025.145659
A comparative study on the effects of heat, ultrasound and high hydrostatic pressure on the structural and physicochemical properties of whey proteins
Sara Keshvari Khojasteh, Rassoul Kadkhodaee, Christos Ritzoulis, Zahra Emam-Djomeh and Bahareh EmadzadehApplied Food Research 5 (2) 101168 (2025)
https://doi.org/10.1016/j.afres.2025.101168
The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture
Saeed Mirarab Razi, Mohebbat Mohebbi, Seyyed Mahdi Mirzababaee, Mohammad Ali Hesarinejad and Mohammad Khalilian MovahedHeliyon 10 (1) e24140 (2024)
https://doi.org/10.1016/j.heliyon.2024.e24140
Evaluation of physical stability of whey protein-stabilized red palm oil emulsion by monitoring the changes of droplets characteristics
Vallerina Armetha, Purwiyatno Hariyadi, Azis Boing Sitanggang and Sri YulianiJournal of Dispersion Science and Technology 45 (4) 619 (2024)
https://doi.org/10.1080/01932691.2023.2173223
Structural changes induced by pasteurisation and/or high-pressure treatment of skim caprine milk
Khaled S. Nassar, Sameh S. Yacoub, Jiaping Lv and Eman S. RagabInternational Dairy Journal 138 105528 (2023)
https://doi.org/10.1016/j.idairyj.2022.105528
Review. Aplicaciones del lactosuero y sus derivados proteínicos
Angela Patricia Aponte Colmenares, Gloria Astrid Prieto Suárez, Yeimy Tatiana Castellanos Báez, Carlos de Jesús Muvdi Nova and Iván Yurievich SakharovCiencia en Desarrollo 14 (2) 139 (2023)
https://doi.org/10.19053/01217488.v14.n2.2023.15002
Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
María Romo, Massimo Castellari, Dinar Fartdinov and Xavier FelipeFoods 12 (3) 480 (2023)
https://doi.org/10.3390/foods12030480
Effects of high hydrostatic pressure on physicochemical and functional properties of soybean protein isolate
Fei ZHAO, Xuemei LIU, Meng LIAN, Yongqi YANG, Chunlei LI, Haicheng XU, Wenchao CAO, Limin ZHENG, Haizhou DONG and Wentao WANGFood Science and Technology 43 (2023)
https://doi.org/10.1590/fst.95422
Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies
Mayumi Silva, Mayur Raghunath Kadam, Dilusha Munasinghe, Akalya Shanmugam and Jayani ChandrapalaFoods 11 (19) 2999 (2022)
https://doi.org/10.3390/foods11192999
High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate
Sumera Javad, Rajamanickam Gopirajah and Syed S.H. RizviFood Chemistry 372 131362 (2022)
https://doi.org/10.1016/j.foodchem.2021.131362
Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins
Jacob R. Guralnick, Ram R. Panthi, Valeria L. Cenini, Vinay S. N. Mishra, Barry M. G. O’Hagan, Shane V. Crowley and James A. O’MahonyDairy 2 (4) 602 (2021)
https://doi.org/10.3390/dairy2040047
Evaluating the effect of conjugation on the bioactivities of whey protein hydrolysates
Shayanti Minj, Sanjeev Anand and Sergio Martinez‐MonteagudoJournal of Food Science 86 (12) 5107 (2021)
https://doi.org/10.1111/1750-3841.15958
Nano Milk Protein-Mucilage Complexes: Characterization and Anticancer Effect
Ahmed Ali Abd El-Maksoud, Amal I. A. Makhlouf, Ammar B. Altemimi, Ismail H. Abd El-Ghany, Amr Nassrallah, Francesco Cacciola and Tarek Gamal AbedelmaksoudMolecules 26 (21) 6372 (2021)
https://doi.org/10.3390/molecules26216372
353 (2020)
https://doi.org/10.1016/B978-0-12-816405-1.00016-9
Spray drying of high pressure jet-processed condensed skim milk
Charith A. Hettiarachchi, Grace L. Voronin and Federico M. HarteJournal of Food Engineering 261 1 (2019)
https://doi.org/10.1016/j.jfoodeng.2019.04.007
Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure
Edwin F. Torres, Gerardo González, Bernadette Klotz, et al.Journal of Food Science and Technology 56 (1) 245 (2019)
https://doi.org/10.1007/s13197-018-3483-5
High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties
Seyed Mohammad Taghi Gharibzahedi, César Hernández-Ortega, Jorge Welti-Chanes, Predrag Putnik, Francisco J. Barba, Kumar Mallikarjunan, Zamantha Escobedo-Avellaneda and Shahin RoohinejadFood Hydrocolloids 87 307 (2019)
https://doi.org/10.1016/j.foodhyd.2018.08.012
Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review
Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Thomas S.H. Leong, Charitha J. Gamlath, Gregory J.O. Martin and Muthupandian AshokkumarInnovative Food Science & Emerging Technologies 57 102192 (2019)
https://doi.org/10.1016/j.ifset.2019.102192
Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk
Charith A. Hettiarachchi, Marta Corzo-Martínez, Maneesha S. Mohan and Federico M. HarteInternational Dairy Journal 87 60 (2018)
https://doi.org/10.1016/j.idairyj.2018.06.004
251 (2018)
https://doi.org/10.1039/9781782626596-00251
Extending protein functionality: Microfluidization of heat denatured whey protein fibrils
Charmaine K.W. Koo, Cheryl Chung, Thaddao Ogren, William Mutilangi and David Julian McClementsJournal of Food Engineering 223 189 (2018)
https://doi.org/10.1016/j.jfoodeng.2017.10.020
417 (2017)
https://doi.org/10.1002/9781118964156.ch16
Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin
S. De Maria, G. Ferrari and P. MarescaInnovative Food Science & Emerging Technologies 33 67 (2016)
https://doi.org/10.1016/j.ifset.2015.11.025
Influence of high isostatic pressure on structural and functional characteristics of potato protein
Anne K. Baier and Dietrich KnorrFood Research International 77 753 (2015)
https://doi.org/10.1016/j.foodres.2015.05.053
Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry
Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee and Hyun-Dong PaikKorean Journal for Food Science of Animal Resources 35 (3) 350 (2015)
https://doi.org/10.5851/kosfa.2015.35.3.350
Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate
Zihan Qin, Xingfeng Guo, Yan Lin, Jiluan Chen, Xiaojun Liao, Xiaosong Hu and Jihong WuJournal of the Science of Food and Agriculture 93 (5) 1105 (2013)
https://doi.org/10.1002/jsfa.5857
Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes
M. Amdadul Haque, Peter Aldred, Jie Chen, Colin J. Barrow and Benu AdhikariFood Chemistry 141 (2) 702 (2013)
https://doi.org/10.1016/j.foodchem.2013.03.035
59 (2013)
https://doi.org/10.1002/9781118597651.ch4
Effect of compositional formulation on texture and microstructural of whey protein foam
Daniela Gammariello, Janine Laverse, Vincenzo Lampignano, Anna Lucia Incoronato and Matteo Alessandro Del NobileFood Research International 53 (1) 496 (2013)
https://doi.org/10.1016/j.foodres.2013.05.023
The mechanism of high pressure-induced gels of rabbit myosin
Yingying Cao, Tianlan Xia, Guanghong Zhou and Xinglian XuInnovative Food Science & Emerging Technologies 16 41 (2012)
https://doi.org/10.1016/j.ifset.2012.04.005
From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review
Raza Hussain, Claire Gaiani and Joël ScherJournal of Food Engineering 113 (3) 486 (2012)
https://doi.org/10.1016/j.jfoodeng.2012.06.011
Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization
Cheng‐Mei Liu, Jun‐Zhen Zhong, Wei Liu, Zong‐Cai Tu, Jie Wan, Xiao‐Fei Cai and Xin‐Yun SongJournal of Food Science 76 (4) (2011)
https://doi.org/10.1111/j.1750-3841.2011.02134.x
Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula
Huijing Li, Kexue Zhu, Huiming Zhou and Wei PengJournal of Agricultural and Food Chemistry 59 (22) 12028 (2011)
https://doi.org/10.1021/jf203390e
Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin
J.O. Rodiles-López, I.J. Arroyo-Maya, M.E. Jaramillo-Flores, et al.Journal of Dairy Science 93 (4) 1420 (2010)
https://doi.org/10.3168/jds.2009-2786
Effect of high pressure treatment on the physicochemical and functional properties of egg yolk
Wei Yan, Liwen Qiao, Xiaohong Gu, et al.European Food Research and Technology 231 (3) 371 (2010)
https://doi.org/10.1007/s00217-010-1286-7
254 (2010)
https://doi.org/10.1039/9781849730976-00254
Functional and Speciality Beverage Technology
P. Kelly, B.W. Woonton and G.W. SmithersFunctional and Speciality Beverage Technology 170 (2009)
https://doi.org/10.1533/9781845695569.2.170
Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties
J. Octavio Rodiles-López, Ma. Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-López, et al.Journal of Food Engineering 87 (3) 363 (2008)
https://doi.org/10.1016/j.jfoodeng.2007.12.014
Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins
Greta Krešić, Vesna Lelas, Anet Režek Jambrak, Zoran Herceg and Suzana Rimac BrnčićJournal of Food Engineering 87 (1) 64 (2008)
https://doi.org/10.1016/j.jfoodeng.2007.10.024
Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I
I. Nicorescu, C. Loisel, C. Vial, et al.Food Research International 41 (7) 707 (2008)
https://doi.org/10.1016/j.foodres.2008.05.003