1 Ileal digestibility and endogenous protein losses of milk replacers based on whey proteins alone or with an enzyme-treated soybean meal in young dairy calves.

2 Soy food intake and pancreatic cancer risk: The Japan Public Health Center-based Prospective Study.

3 diafiltration of ultrafiltration retentate of whey from white brined cheese

4 nutritional interventions to augment resistance training-induced skeletal muscle hypertrophy

5 aflatoxin m1 in the intermediate dairy products from manchego cheese production: distribution and stability

6 action of a pancreatin and an aspergillus oryzae protease on whey proteins: correlation among the methods of analysis of the enzymatic hydrolysates

7 whey based bioactive peptides used in animal products

8 desempenho de bezerros alimentados com dietas líquidas à base de leite integral ou soro de leite performance of calves fed on liquid diets based on whole milk and whey

9 application of a pivot profile variant using cata questions in the development of a whey-based fermented beverage

10 Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity.

11 Microencapsulation of pepsin in the spray-dried WPI (whey protein isolates) matrices for controlled release

12 Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying

13 Probing the Functionality of Bioactives from Eggplant Peel Extracts Through Extraction and Microencapsulation in Different Polymers and Whey Protein Hydrolysates

14 Comparison of ingesting a food bar containing whey protein and isomalto-oligosaccharides to carbohydrate on performance and recovery from an acute bout of resistance-exercise and sprint conditioning: an open label, randomized, counterbalanced, crossover pilot study.

15 Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate.

16 Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization.

17 Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications.

18 Dispersion and Performance of a Nanoclay/Whey Protein Isolate Coating upon its Upscaling as a Novel Ready-to-Use Formulation for Packaging Converters.

19 Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film.

20 Selective extraction of phospholipids from whey protein phospholipid concentrate using supercritical carbon dioxide and ethanol as a co-solvent.

21 Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey

22 Title: Differentiating the effects of whey protein and guar gum preloads on postprandial glycemia in type 2 diabetes.

23 Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate.

24 Food-grade strategies to increase stability of whey protein particles: Particle hardening through aldehyde treatment

25 Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition.

26 Whey Protein and Its Components Lactalbumin and Lactoferrin Affect Energy Balance and Protect against Stroke Onset and Renal Damage in Salt-Loaded, High-Fat Fed Male Spontaneously Hypertensive Stroke-Prone Rats.

27 Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment.

28 Effects of plasticizers on water sorption and aging stability of whey protein/carboxy methyl cellulose films

29 Whey Based Bioactive Peptides Used in Animal Products

30 Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates' ultrasound-assisted binding and its stability, solubility and emulsibility analysis.

31 Physical properties and fatty acid composition of pomegranate seed oil microcapsules prepared by using starch derivatives/whey protein blends

32 Development of novel active packaging films based on whey protein isolate incorporated with chitosan nanofiber and nano-formulated cinnamon oil.

33 Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids

34 Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat

35 A novel biocatalyst, LU2, for efficient production of succinic acid using whey permeate as a cost-effective carbon source.

36 change of functional properties of whey protein

37 sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods

38 separation of whey proteins for chromatography liquid

39 whey proteins-properties and possibility of application

40 one-pot synthesis of lactose derivatives from whey permeate

41 functionality of whey protein isolates and hydrolyzed whey proteins

42 the effect of oral intake of low-temperature-processed whey protein concentrate on colitis and gene expression profiles in mice

43 iron effect on the fermentative metabolism of clostridium acetobutylicum atcc 824 using cheese whey as substrate

44 influence of lechitine coating in edible film of whey protein application at gouda cheese evaluated from its water activity, adhesion and

45 nota científica: utilização da pectina, proteínas do soro de queijo e água de maceração de milho para a produção de proteases por bacillus sp. termofílico scientific note: use of pectin, whey protein and corn steep liquor for the production of protease by thermophilic bacillus sp.

46 beneficial effects of whey protein preloads on some cardiovascular diseases risk factors of overweight and obese men are stronger than soy protein preloads – a randomized clinical trial

47 development, chemical and sensory characterization of semi skim yogurt added with whey protein concentrate

48 the influence of crystallization equipment on the crystallization of concentrated whey

49 production of yeast extracts from whey for food use: market and technical considerations produção de extratos de leveduras de uso alimentar a partir do soro de queijo: abordagem de elementos técnicos e mercadológicos relevantes

50 optimization of lipids production by cryptococcus laurentii 11 using cheese whey with molasses

51 improvement of food packaging-related properties of whey protein isolate-based nanocomposite films and coatings by addition of montmorillonite nanoplatelets

52 whey powder: glassy state and spray drying conditions

53 effect of whey protein-based edible coatings and natamycin on the quality and shelf life of iranian white cheese

54 estudo da produção de beta-galactosidase por fermentação de soro de queijo com kluyveromyces marxianus synthesis of beta-galactosidase by fermentation of cheese whey by kluyveromyces marxianus

55 the functional and biological properties of whey proteins: prospects for the development of functional foods

56 functional foods: a new frontier for developing whey based protein beverages<br>alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

57 denaturation kinetics of whey protein isolate solutions and fouling mass distribution in a plate heat exchanger

58 scale-up studies on immobilization of lactoperoxidase using milk whey for producing antimicrobial agent

59 review: elimination of bacteriophages in whey and whey products

60 Rational design of enzyme compositions for the production of functional hydrolysates of cow milk whey proteins

61 Free radicals, whey proteins and colorectal cancer

62 Changes in Acute-Phase Proteins and Cytokines in Serum and Milk Whey from Dairy Cows with Naturally Occurring Peracute Mastitis Caused by Klebsiella p …

63 Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese.

64 In-situ cascaded and selective bio-preparation of galactose-derived acids from cheese whey powder by the bifunctional regulation of resting-cell catalysis.

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