Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and
prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as …

Background Whey is the largest volume co-product of the dairy industry and over the last two
centuries, a significant amount of research has been dedicated to uncover its chemical …

The massive research interest in whey has strengthened its position among coagulated milk
products. Previously conducted reviews demonstrate that whey-derived functional foods …

Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences
the texture and taste of dairy products and their processability. In bovine milk, Ca is …

The United Nations has designed 17 interlinked sustainable development goals considering
the needs and eco-friendly sustenance of future generations. Ensuring safe food, minimizing …

Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content
could be a concern in infant food applications. In this study, high-pressure processing (HPP) …

Whey from goat and sheep have been gaining attention in the last few years for their
nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant …

Industrial waste management is critical to maintaining environmental sustainability. The
dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey …

The application of separation technology using ultrafiltration/nanofiltration membranes for
protein purification and concentration has grown rapidly in the last decade. Innovations to …

Methotrexate (MTX) is a cytotoxic immunosuppressant that is widely used in the treatment of
tumours, rheumatoid arthritis and psoriasis. This study aims to evaluate the effects of whey …