Background Researchers are now focusing on the development of edible films made from
food by-products to minimize waste. Cheese whey, which is usually drained, is one of those …

The growing consumer awareness towards healthy and safe food has reformed food
processing strategies. Nowadays, food processors are aiming at natural, effective, safe, and …

The utilization of whey has become a challenge with the significant growth in the production
of cheese and coagulated milk products. Consequently, we have developed cost-effective …

Enzymatic hydrolysis of milk proteins has been a subject of numerous research studies and
patents. The driving force for these studies has been the increased utilization of milk …

Elimination of protein-rich waste materials is one of the vital environmental protection
requirements. Using of non-naturally occurring chemicals for their remediation properties …

The application of proteomic and peptidomic technologies for food‐derived bioactive
peptides is an emerging field in food sciences. These technologies include the use of …

In this study, whey proteins hydrolysates, pectin and maltodextrin were utilized to
encapsulate flavonoids extracted from yellow onions skins by freeze drying. In a first step …

The transition toward the bioeconomy concerns how firms innovate, especially how they
utilize bio-based resources. This qualitative study explores how incumbent firms in a low …

Whey protein hydrolysates are recognized for their substantial functional and biological
properties. Their high digestibility and amino acid composition make them a valuable …

Whey proteins are abundant in peptides that possess various biological activities. In order to
enhance the biological properties of protein hydrolysates, it is essential to optimize the …