{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,24]],"date-time":"2026-06-24T18:17:37Z","timestamp":1782325057819,"version":"3.54.5"},"reference-count":140,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2023,6,1]],"date-time":"2023-06-01T00:00:00Z","timestamp":1685577600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Bioscience"],"published-print":{"date-parts":[[2023,6]]},"DOI":"10.1016\/j.fbio.2023.102642","type":"journal-article","created":{"date-parts":[[2023,4,14]],"date-time":"2023-04-14T06:03:46Z","timestamp":1681452226000},"page":"102642","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":21,"special_numbering":"C","title":["Sustainable whey processing techniques: Innovations in derivative and beverage production"],"prefix":"10.1016","volume":"53","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3294-5335","authenticated-orcid":false,"given":"Lamia","family":"Ayed","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sana","family":"M'hir","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nedra","family":"Asses","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"7","key":"10.1016\/j.fbio.2023.102642_bib1","doi-asserted-by":"crossref","first-page":"1349","DOI":"10.1021\/acsfoodscitech.1c00230","article-title":"Use of electro-activated whey as ingredient in fermented milk production : Proof of the concept of the technological feasibility","volume":"1","author":"Aidarbekova","year":"2021","journal-title":"ACS Food Science & Technology"},{"issue":"5","key":"10.1016\/j.fbio.2023.102642_bib2","doi-asserted-by":"crossref","first-page":"1245","DOI":"10.1111\/ijfs.12465","article-title":"Lactulose : Production and use in functional food, medical and pharmaceutical applications. Practical and critical review","volume":"49","author":"A\u00eft-Aissa","year":"2014","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib3","doi-asserted-by":"crossref","first-page":"101716","DOI":"10.1016\/j.ecoinf.2022.101716","article-title":"Evolution of research on circular economy and related trends and topics. A thirteen-year review","volume":"70","author":"Alcalde-Calonge","year":"2022","journal-title":"Ecological Informatics"},{"key":"10.1016\/j.fbio.2023.102642_bib4","article-title":"Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions","volume":"131","author":"Alizadeh","year":"2020","journal-title":"Lebensmittel-Wissenschaft + Technologie"},{"key":"10.1016\/j.fbio.2023.102642_bib5","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1016\/j.foodchem.2017.07.003","article-title":"Whey-grape juice drink processed by supercritical carbon dioxide technology : Physicochemical characteristics, bioactive compounds and volatile profile","volume":"239","author":"Amaral","year":"2018","journal-title":"Food Chemistry"},{"issue":"11","key":"10.1016\/j.fbio.2023.102642_bib6","doi-asserted-by":"crossref","first-page":"5869","DOI":"10.1007\/s12649-021-01429-7","article-title":"Fermentation optimization for co-production of postbiotics by Bifidobacterium lactis BB12 in Cheese Whey","volume":"12","author":"Amiri","year":"2021","journal-title":"Waste and Biomass Valorization"},{"issue":"4","key":"10.1016\/j.fbio.2023.102642_bib7","first-page":"135","article-title":"Whey as crucial component in rejuvenating athlete health- a review","volume":"10","author":"Anirudh","year":"2022","journal-title":"Journal of Postharvest Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib8","doi-asserted-by":"crossref","DOI":"10.1155\/2014\/163987","article-title":"Immobilization of Aspergillus oryzae \u03b2-galactosidase on cellulose acetate-polymethyl methacrylate membrane and its application in hydrolysis of lactose from milk and whey","volume":"2014","author":"Ansari","year":"2014","journal-title":"International Scholarly Research Notices"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib9","first-page":"49","article-title":"Preparation of new carbonated beverages based on hydrolyzed whey by fruit and some herbs","volume":"8","author":"Atallah","year":"2020","journal-title":"Advance Journal of Food Science and Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib10","first-page":"1","article-title":"Techno-economic investigation of water recovery and whey powder production from whey using UF\/RO and FO\/RO integrated membrane systems","volume":"52","author":"Aydiner","year":"2013","journal-title":"Desalination and Water Treatment"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib11","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1007\/s11694-018-9959-1","article-title":"Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage","volume":"13","author":"Bansal","year":"2019","journal-title":"Journal of Food Measurement and Characterization"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib12","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.idairyj.2014.05.002","article-title":"Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes","volume":"39","author":"Baruk\u010di\u0107","year":"2014","journal-title":"International Dairy Journal"},{"issue":"4","key":"10.1016\/j.fbio.2023.102642_bib13","doi-asserted-by":"crossref","first-page":"448","DOI":"10.17113\/ftb.57.04.19.6460","article-title":"Valorisation of whey and buttermilk for production of functional beverages \u2013 an overview of current possibilities","volume":"57","author":"Baruk\u010di\u0107","year":"2019","journal-title":"Food Technology and Biotechnology"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib14","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1556\/066.2021.00268","article-title":"Valorisation of whey for fermented beverage production using functional starter yeast","volume":"51","author":"Bhushan","year":"2022","journal-title":"Acta Alimentaria"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib15","doi-asserted-by":"crossref","first-page":"284","DOI":"10.30574\/wjarr.2020.8.1.0356","article-title":"Nutritional quality and use of whey in human food for its valorization","volume":"8","author":"Bleoussi","year":"2020","journal-title":"World Journal of Advanced Research and Reviews"},{"key":"10.1016\/j.fbio.2023.102642_bib16","doi-asserted-by":"crossref","first-page":"460629","DOI":"10.1016\/j.chroma.2019.460629","article-title":"A direct comparison between membrane adsorber and packed column chromatography performance","volume":"1612","author":"Boi","year":"2020","journal-title":"Journal of Chromatography A"},{"issue":"4","key":"10.1016\/j.fbio.2023.102642_bib17","doi-asserted-by":"crossref","first-page":"1095","DOI":"10.1016\/0040-4020(95)00897-7","article-title":"Strategies in oligosaccharide synthesis","volume":"52","author":"Boons","year":"1996","journal-title":"Tetrahedron"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib18","doi-asserted-by":"crossref","first-page":"225","DOI":"10.3390\/pr11010225","article-title":"Cyclic production of galacto-oligosaccharides through ultrafiltration-assisted enzyme recovery","volume":"11","author":"Cao","year":"2023","journal-title":"Processes"},{"key":"10.1016\/j.fbio.2023.102642_bib19","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.foodchem.2018.04.115","article-title":"Whey acerola-flavoured drink submitted Ohmic Heating : Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds","volume":"263","author":"Cappato","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fbio.2023.102642_bib20","doi-asserted-by":"crossref","first-page":"110436","DOI":"10.1016\/j.lwt.2020.110436","article-title":"Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage","volume":"137","author":"Carullo","year":"2021","journal-title":"Lebensmittel-Wissenschaft & Technologie"},{"key":"10.1016\/j.fbio.2023.102642_bib21","first-page":"385","volume":"Vols. 445\u2013446","author":"Carvalho","year":"2013"},{"issue":"7","key":"10.1016\/j.fbio.2023.102642_bib22","doi-asserted-by":"crossref","first-page":"4352","DOI":"10.3168\/jds.2015-9435","article-title":"Properties of acid whey as a function of pH and temperature","volume":"98","author":"Chandrapala","year":"2015","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fbio.2023.102642_bib23","first-page":"495","article-title":"Whey based beverage: Its functionality, formulations, health benefits and applications","volume":"6","author":"Chavan","year":"2015","journal-title":"Journal of Food Processing & Technology"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib24","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1007\/s40093-014-0062-2","article-title":"Study of physical and chemical properties of spray drying whey powder","volume":"3","author":"Chegini","year":"2014","journal-title":"International Journal of Recycling of Organic Waste in Agriculture"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib25","doi-asserted-by":"crossref","first-page":"416","DOI":"10.1080\/21655979.2020.1739404","article-title":"Biocatalytic synthesis of lactosucrose using a recombinant thermostable \u03b2-fructofuranosidase from Arthrobacter sp. 10138","volume":"11","author":"Chen","year":"2020","journal-title":"Bioengineered"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib26","doi-asserted-by":"crossref","first-page":"e2275","DOI":"10.1002\/apj.2275","article-title":"Hydrogenation of lactose for the production of lactitol","volume":"14","author":"Cheng","year":"2019","journal-title":"Asia-Pacific Journal of Chemical Engineering"},{"key":"10.1016\/j.fbio.2023.102642_bib27","doi-asserted-by":"crossref","first-page":"116900","DOI":"10.1016\/j.seppur.2020.116900","article-title":"The application of forward osmosis to dairy processing","volume":"246","author":"Chen","year":"2020","journal-title":"Separation and Purification Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib28","doi-asserted-by":"crossref","first-page":"110052","DOI":"10.1016\/j.lwt.2020.110052","article-title":"Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology","volume":"134","author":"Coimbra","year":"2020","journal-title":"Lebensmittel-Wissenschaft & Technologie"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib29","doi-asserted-by":"crossref","first-page":"2808","DOI":"10.3390\/ijms14022808","article-title":"Phospholipids in milk fat : Composition, biological and technological significance, and analytical strategies","volume":"14","author":"Contarini","year":"2013","journal-title":"International Journal of Molecular Sciences"},{"key":"10.1016\/j.fbio.2023.102642_bib30","doi-asserted-by":"crossref","first-page":"771","DOI":"10.1016\/j.foodres.2018.01.046","article-title":"Ohmic heating : A potential technology for sweet whey processing","volume":"106","author":"Costa","year":"2018","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib31","doi-asserted-by":"crossref","first-page":"447","DOI":"10.3390\/foods11030447","article-title":"Application of Enterococcus malodoratus SJC25 for the manufacture of whey-based beverage naturally enriched with GABA","volume":"11","author":"Cunha","year":"2022","journal-title":"Foods"},{"issue":"10","key":"10.1016\/j.fbio.2023.102642_bib32","doi-asserted-by":"crossref","first-page":"3676","DOI":"10.1007\/s13197-020-04958-6","article-title":"Applications of reverse osmosis in dairy processing : An Indian perspective","volume":"58","author":"Deshwal","year":"2021","journal-title":"Journal of Food Science and Technology"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib33","article-title":"Development and characterization of a fermented dairy beverage from permeated and concentrated sweet whey sweetened with tagatose","volume":"76","author":"D\u00edaz","year":"2023","journal-title":"Revista Facultad Nacional de Agronom\u00eda Medell\u00edn"},{"key":"10.1016\/j.fbio.2023.102642_bib34","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.jff.2017.12.063","article-title":"Whey protein hydrolysates as a source of bioactive peptides for functional foods \u2013 biotechnological facilitation of industrial scale-up","volume":"42","author":"Dullius","year":"2018","journal-title":"Journal of Functional Foods"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib35","first-page":"1","article-title":"Citric acid production from whey with sugars and additives by Aspergillus niger","volume":"10","author":"El-Holi","year":"2019","journal-title":"Frontiers of Agriculture and Food Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib36","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.foodchem.2018.01.068","article-title":"Production of galacto-oligosaccharides from whey permeate using \u03b2-galactosidase immobilized on functionalized glass beads","volume":"251","author":"Eskandarloo","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fbio.2023.102642_bib37","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1590\/1678-992x-2016-0360","article-title":"Sustainable alternative for the food industry : Converting whey and orange juice into a micro-filtered beverage","volume":"75","author":"Fagnani","year":"2018","journal-title":"Scientia Agricola"},{"key":"10.1016\/j.fbio.2023.102642_bib38","doi-asserted-by":"crossref","first-page":"100052","DOI":"10.1016\/j.fufo.2021.100052","article-title":"Phospholipid recovery from sweet whey and whey protein concentrate : Use of electrodialysis with bipolar membrane combined with a dilution factor as an eco-efficient method","volume":"4","author":"Faucher","year":"2021","journal-title":"Future Foods"},{"key":"10.1016\/j.fbio.2023.102642_bib39","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.powtec.2017.10.014","article-title":"Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying","volume":"323","author":"Felix da Silva","year":"2018","journal-title":"Powder Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib40","doi-asserted-by":"crossref","first-page":"104867","DOI":"10.1016\/j.idairyj.2020.104867","article-title":"Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey","volume":"112","author":"Fischer","year":"2021","journal-title":"International Dairy Journal"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib41","doi-asserted-by":"crossref","first-page":"500","DOI":"10.3390\/dairy3030036","article-title":"Thermal denaturation of milk whey proteins : A comprehensive review on rapid quantification methods being studied, developed and implemented","volume":"3","author":"Freire","year":"2022","journal-title":"Dairy"},{"issue":"9","key":"10.1016\/j.fbio.2023.102642_bib42","doi-asserted-by":"crossref","first-page":"1827","DOI":"10.3390\/antiox11091827","article-title":"Antioxidant potential of the sweet whey-based beverage colada after the digestive process and relationships with the lipid and protein fractions","volume":"11","author":"Garc\u00eda-Casas","year":"2022","journal-title":"Antioxidants"},{"issue":"8","key":"10.1016\/j.fbio.2023.102642_bib43","doi-asserted-by":"crossref","first-page":"2189","DOI":"10.1007\/s12010-014-1024-x","article-title":"The utilization of Pseudomonas taetrolens to produce lactobionic acid","volume":"173","author":"Goderska","year":"2014","journal-title":"Applied Biochemistry and Biotechnology"},{"issue":"15","key":"10.1016\/j.fbio.2023.102642_bib141","doi-asserted-by":"crossref","DOI":"10.33448\/rsd-v10i15.23028","article-title":"Principles of lactose crystallization and rheology of milk protein concentrate","volume":"10","author":"Goulart","year":"2021","journal-title":"Research, Society and Development"},{"key":"10.1016\/j.fbio.2023.102642_bib44","series-title":"Lactose and lactose derivatives","article-title":"Value-added compounds with health benefits produced from cheese whey lactose","author":"Guevara-Alvarado","year":"2020"},{"key":"10.1016\/j.fbio.2023.102642_bib45","doi-asserted-by":"crossref","first-page":"787","DOI":"10.1016\/j.foodhyd.2017.11.021","article-title":"Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization","volume":"77","author":"Guimar\u00e3es","year":"2018","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fbio.2023.102642_bib46","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.ultsonch.2019.02.025","article-title":"Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage","volume":"55","author":"Guimar\u00e3es","year":"2019","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fbio.2023.102642_bib47","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2021.105115","article-title":"Production of concentrated whey beverage by osmotic membrane distillation : Comparative evaluation of feed effect on process efficiency and product quality","volume":"121","author":"Gulec","year":"2021","journal-title":"International Dairy Journal"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib48","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.idairyj.2012.05.003","article-title":"Lactobionic acid : A high value-added lactose derivative for food and pharmaceutical applications","volume":"26","author":"Guti\u00e9rrez","year":"2012","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fbio.2023.102642_bib49","doi-asserted-by":"crossref","DOI":"10.1016\/j.bcab.2021.102136","article-title":"Batch synthesis of galactooligosaccharides from co-products of milk processing using immobilized \u03b2-galactosidase from Bacillus circulans","volume":"36","author":"Hackenhaar","year":"2021","journal-title":"Biocatalysis and Agricultural Biotechnology"},{"issue":"12","key":"10.1016\/j.fbio.2023.102642_bib50","doi-asserted-by":"crossref","first-page":"440","DOI":"10.1007\/s13205-019-1969-0","article-title":"Impact of immobilization technology in industrial and pharmaceutical applications","volume":"9","author":"Hassan","year":"2019","journal-title":"3 Biotech"},{"key":"10.1016\/j.fbio.2023.102642_bib51","doi-asserted-by":"crossref","DOI":"10.1016\/j.jafr.2021.100144","article-title":"Development of probiotic beverage using whey and pineapple (Ananas comosus) juice : Sensory and physico-chemical properties and probiotic survivability during in-vitro gastrointestinal digestion","volume":"4","author":"Islam","year":"2021","journal-title":"Journal of Agriculture and Food Research"},{"key":"10.1016\/j.fbio.2023.102642_bib52","doi-asserted-by":"crossref","DOI":"10.1016\/j.chemosphere.2020.128116","article-title":"Forward osmosis membrane technology for nutrient removal\/recovery from wastewater : Recent advances, proposed designs, and future directions","volume":"263","author":"Jafarinejad","year":"2021","journal-title":"Chemosphere"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib53","doi-asserted-by":"crossref","first-page":"350","DOI":"10.5851\/kosfa.2015.35.3.350","article-title":"Improved functional characteristics of whey protein hydrolysates in food industry","volume":"35","author":"Jeewanthi","year":"2015","journal-title":"Korean Journal for Food Science of Animal Resources"},{"key":"10.1016\/j.fbio.2023.102642_bib54","article-title":"Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink","volume":"142","author":"Kadyan","year":"2021","journal-title":"Lebensmittel-Wissenschaft & Technologie"},{"issue":"4","key":"10.1016\/j.fbio.2023.102642_bib55","doi-asserted-by":"crossref","first-page":"2552","DOI":"10.3168\/jds.2015-10037","volume":"99","author":"Kareb","year":"2016","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fbio.2023.102642_bib56","doi-asserted-by":"crossref","first-page":"590","DOI":"10.1016\/j.foodchem.2016.11.134","article-title":"Electro-activation of sweet defatted whey : Impact on the induced Maillard reaction products and bioactive peptides","volume":"221","author":"Kareb","year":"2017","journal-title":"Food Chemistry"},{"issue":"14","key":"10.1016\/j.fbio.2023.102642_bib57","doi-asserted-by":"crossref","first-page":"8380","DOI":"10.1021\/acsomega.0c00913","article-title":"Sustainable valorization of whey by electroactivation technology for in situ isomerization of lactose into lactulose : Comparison between electroactivation and chemical processes at equivalent solution alkalinity","volume":"5","author":"Karim","year":"2020","journal-title":"ACS Omega"},{"key":"10.1016\/j.fbio.2023.102642_bib58","series-title":"Handbook of drying for dairy products","first-page":"43","article-title":"Drum drying","author":"Karthik","year":"2017"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib59","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1016\/j.foodhyd.2013.01.007","article-title":"Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution","volume":"32","author":"Kasinos","year":"2013","journal-title":"Food Hydrocolloids"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib60","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1080\/00986445.2019.1573169","article-title":"Recent developments in purification techniques and industrial applications for whey valorization : A review","volume":"207","author":"Kaur","year":"2020","journal-title":"Chemical Engineering Communications"},{"key":"10.1016\/j.fbio.2023.102642_bib61","first-page":"1","article-title":"Novel approaches based on ultrasound for spray drying of food and bioactive compounds","volume":"39","author":"Khaire","year":"2020","journal-title":"Drying Technology"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib62","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1271\/bbb.110608","article-title":"Optimization of lactobionic acid production by Acetobacter orientalis isolated from Caucasian fermented milk, \u201cCaspian Sea yogurt\u201d","volume":"76","author":"Kiryu","year":"2012","journal-title":"Bioscience Biotechnology and Biochemistry"},{"issue":"8","key":"10.1016\/j.fbio.2023.102642_bib63","doi-asserted-by":"crossref","first-page":"1106","DOI":"10.3390\/foods9081106","article-title":"Characterization of whey-based fermented beverages supplemented with hydrolyzed collagen : Antioxidant activity and bioavailability","volume":"9","author":"Le\u00f3n-L\u00f3pez","year":"2020","journal-title":"Foods"},{"issue":"Suppl 2","key":"10.1016\/j.fbio.2023.102642_bib64","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1093\/nutrit\/nuab099","article-title":"Bioactives in bovine milk : Chemistry, technology, and applications","volume":"79","author":"Lin","year":"2021","journal-title":"Nutrition Reviews"},{"issue":"20","key":"10.1016\/j.fbio.2023.102642_bib65","doi-asserted-by":"crossref","DOI":"10.3390\/app122010281","article-title":"Natural gum from flaxseed by-product as a potential stabilizing and thickening agent for acid whey fermented beverages","volume":"12","author":"\u0141opusiewicz","year":"2022","journal-title":"Applied Sciences"},{"issue":"6","key":"10.1016\/j.fbio.2023.102642_bib66","first-page":"1204","article-title":"Characterization of the fermentation and sensory profiles of novel yeast-fermented acid","volume":"10","author":"Luo","year":"2021","journal-title":"Whey Beverages. Foods"},{"issue":"12","key":"10.1016\/j.fbio.2023.102642_bib67","doi-asserted-by":"crossref","first-page":"330","DOI":"10.3390\/su11123330","article-title":"Repeated-batch fermentation of cheese whey for semi-continuous lactic acid production using mixed cultures at uncontrolled pH","volume":"11","author":"Luongo","year":"2019","journal-title":"Sustainability"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib68","doi-asserted-by":"crossref","first-page":"294","DOI":"10.3390\/foods10020294","article-title":"Functional exploitation of carob, oat flour, and whey permeate as substrates for a novel kefir-like fermented beverage : An optimized formulation","volume":"10","author":"M'hir","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.fbio.2023.102642_bib69","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2021\/2984470","article-title":"Optimization of parameters using response surface methodology to develop a novel kefir-like functional beverage from cheese whey enriched with myrtle juice","volume":"2021","author":"M'hir","year":"2021","journal-title":"Journal of Chemistry"},{"key":"10.1016\/j.fbio.2023.102642_bib70","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2019\/1218058","article-title":"Development of a novel whey date beverage fermented with kefir grains using response surface methodology","volume":"2019","author":"M'hir","year":"2019","journal-title":"Journal of Chemistry"},{"issue":"7","key":"10.1016\/j.fbio.2023.102642_bib71","doi-asserted-by":"crossref","first-page":"1194","DOI":"10.4315\/0362-028X.JFP-10-217","article-title":"Incorporation of probiotic bacteria in whey cheese: Decreasing the risk of microbial contamination","volume":"74","author":"Madureira","year":"2011","journal-title":"Journal of Food Protection"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib72","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s10295-012-1198-6","article-title":"Production of organic acids by periplasmic enzymes present in free and immobilized cells of Zymomonas mobilis","volume":"40","author":"Malvessi","year":"2013","journal-title":"Journal of Industrial Microbiology and Biotechnology"},{"key":"10.1016\/j.fbio.2023.102642_bib73","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.foodres.2018.09.019","article-title":"Whey permeate as the raw material in galacto-oligosaccharide synthesis using commercial enzymes","volume":"124","author":"Mano","year":"2019","journal-title":"Food Research International"},{"key":"10.1016\/j.fbio.2023.102642_bib74","first-page":"3","article-title":"HPLC analysis and purification of peptides","volume":"386","author":"Mant","year":"2007","journal-title":"Methods in Molecular Biology"},{"issue":"6","key":"10.1016\/j.fbio.2023.102642_bib75","doi-asserted-by":"crossref","first-page":"1051","DOI":"10.1093\/ajcn\/75.6.1051","article-title":"Whey protein rich in alpha-lactalbumin increases the ratio of plasma tryptophan to the sum of the other large neutral amino acids and improves cognitive performance in stress-vulnerable subjects","volume":"75","author":"Markus","year":"2002","journal-title":"The American Journal of Clinical Nutrition"},{"key":"10.1016\/j.fbio.2023.102642_bib76","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/j.tifs.2018.11.020","article-title":"Lactitol : Production, properties, and applications","volume":"83","author":"Mart\u00ednez-Monteagudo","year":"2019","journal-title":"Trends in Food Science & Technology"},{"issue":"4","key":"10.1016\/j.fbio.2023.102642_bib77","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1111\/j.1365-2621.1988.tb00586.x","article-title":"Whey-pollution problem and potential utilization","volume":"23","author":"Marwaha","year":"2007","journal-title":"International Journal of Food Science and Technology"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib78","doi-asserted-by":"crossref","first-page":"19","DOI":"10.3390\/fermentation6010019","article-title":"Cheese whey fermentation by its native microbiota : Proteolysis and bioactive peptides release with ACE-inhibitory activity","volume":"6","author":"Mazorra-Manzano","year":"2020","journal-title":"Fermentation"},{"key":"10.1016\/j.fbio.2023.102642_bib79","doi-asserted-by":"crossref","DOI":"10.1016\/j.jff.2021.104760","article-title":"Whey proteins processing and emergent derivatives : An insight perspective from constituents, bioactivities, functionalities to therapeutic applications","volume":"87","author":"Mehra","year":"2021","journal-title":"Journal of Functional Foods"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib80","doi-asserted-by":"crossref","first-page":"75","DOI":"10.3390\/fermentation7020075","article-title":"Utilization of whey for red pigment production by monascus purpureus in submerged fermentation","volume":"7","author":"Mehri","year":"2021","journal-title":"Fermentation"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib81","doi-asserted-by":"crossref","first-page":"233","DOI":"10.3390\/dairy1030016","article-title":"Whey proteins and its derivatives : Bioactivity, functionality, and current applications","volume":"1","author":"Minj","year":"2020","journal-title":"Dairy"},{"key":"10.1016\/j.fbio.2023.102642_bib82","doi-asserted-by":"crossref","first-page":"131428","DOI":"10.1016\/j.foodchem.2021.131428","article-title":"Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey","volume":"373","author":"Momen","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fbio.2023.102642_bib83","series-title":"Novel enzymes for functional carbohydrates production","first-page":"1","article-title":"Development and classification of functional carbohydrate processing enzymes in the food industry","author":"Mu","year":"2021"},{"key":"10.1016\/j.fbio.2023.102642_bib84","doi-asserted-by":"crossref","first-page":"7073","DOI":"10.1007\/s00253-013-5079-3","article-title":"Current studies on physiological functions and biological production of lactosucrose","volume":"97","author":"Mu","year":"2013","journal-title":"Applied Microbiology and Biotechnology"},{"key":"10.1016\/j.fbio.2023.102642_bib85","first-page":"67","article-title":"Dairy-based functional beverages","volume":"Vol. 9","author":"Mudgil","year":"2019"},{"key":"10.1016\/j.fbio.2023.102642_bib86","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.780151","article-title":"Conventional and novel technologies in the production of dairy bioactive peptides","volume":"9","author":"Murtaza","year":"2022","journal-title":"Frontiers in Nutrition"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib87","doi-asserted-by":"crossref","first-page":"18","DOI":"10.3390\/medicina54020018","article-title":"Biological activities of lactose-derived prebiotics and symbiotic with probiotics on gastrointestinal system","volume":"54","author":"Nath","year":"2018","journal-title":"Medicina"},{"issue":"5","key":"10.1016\/j.fbio.2023.102642_bib88","doi-asserted-by":"crossref","first-page":"1025","DOI":"10.3390\/pr10051025","article-title":"Membrane chromatography and fractionation of proteins from whey","volume":"10","author":"Nath","year":"2022","journal-title":"A Review. Processes"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib89","doi-asserted-by":"crossref","first-page":"358","DOI":"10.3945\/jn.115.220749","article-title":"Human milk oligosaccharides and synthetic galactosyloligosaccharides contain 3\u2032-, 4-, and 6\u2032-galactosyllactose and attenuate inflammation in human T84, NCM-460, and H4 cells and intestinal tissue ex vivo","volume":"146","author":"Newburg","year":"2016","journal-title":"The Journal of Nutrition"},{"key":"10.1016\/j.fbio.2023.102642_bib90","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.jfoodeng.2018.10.021","article-title":"A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization","volume":"246","author":"Nicol\u00e1s","year":"2019","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fbio.2023.102642_bib91","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109715","article-title":"Review of the application of pulsed electric fields (PEF) technology for food processing in China","volume":"137","author":"Niu","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fbio.2023.102642_bib92","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.tifs.2018.07.028","article-title":"Lactulose : Properties, techno-functional food applications, and food grade delivery system","volume":"80","author":"Nooshkam","year":"2018","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib93","doi-asserted-by":"crossref","first-page":"102876","DOI":"10.1016\/j.ifset.2021.102876","article-title":"Benefits of thermosonication in orange juice whey drink processing","volume":"75","author":"Oliveira","year":"2022","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"13","key":"10.1016\/j.fbio.2023.102642_bib94","doi-asserted-by":"crossref","first-page":"1361","DOI":"10.1007\/s13213-019-01518-y","article-title":"Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey\u2013based beverage","volume":"69","author":"Oliveira","year":"2019","journal-title":"Annals of Microbiology"},{"issue":"20","key":"10.1016\/j.fbio.2023.102642_bib95","doi-asserted-by":"crossref","first-page":"10229","DOI":"10.3390\/app122010229","article-title":"Enzymatic synthesis of galacto-oligosaccharides from concentrated sweet whey permeate and its application in a dairy product","volume":"12","author":"Orrego","year":"2022","journal-title":"Applied Sciences"},{"issue":"10","key":"10.1016\/j.fbio.2023.102642_bib96","doi-asserted-by":"crossref","first-page":"1470","DOI":"10.3390\/nu10101470","article-title":"Role of functional beverages on sport performance and recovery","volume":"10","author":"Orr\u00f9","year":"2018","journal-title":"Nutrients"},{"issue":"20","key":"10.1016\/j.fbio.2023.102642_bib97","doi-asserted-by":"crossref","first-page":"5134","DOI":"10.1021\/jf300852s","article-title":"Evaluation of oligosaccharide synthesis from lactose and lactulose using \u03b2-galactosidases from Kluyveromyces isolated from artisanal cheeses","volume":"60","author":"Padilla","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib98","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1108\/NFS-01-2018-0017","article-title":"Whey valorization : Current options and future scenario","volume":"48","author":"Panghal","year":"2018","journal-title":"A Critical Review. Nutrition & Food Science"},{"key":"10.1016\/j.fbio.2023.102642_bib99","first-page":"231","article-title":"Technological utilization of whey towards sustainable exploitation","volume":"7","author":"Papademas","year":"2019","journal-title":"Journal Advanced In Dairy Research"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib100","first-page":"30","article-title":"Technology for carbonated lemon whey beverage. Research & Reviews","volume":"5","author":"Patel","year":"2017","journal-title":"Journal of Food and Dairy Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib101","series-title":"Biotechnological production of organic acids from renewable resources","author":"Pleissner","year":"2019"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib102","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1007\/s12664-016-0724-2","article-title":"Management of chronic constipation in patients with diabetes mellitus","volume":"36","author":"Prasad","year":"2017","journal-title":"Indian Journal of Gastroenterology"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib103","doi-asserted-by":"crossref","first-page":"75","DOI":"10.4103\/2277-8632.158577","article-title":"A review on role of essential trace elements in health and disease","volume":"4","author":"Prashanth","year":"2015","journal-title":"Journal of Dr. NTR University of Health Sciences"},{"issue":"12","key":"10.1016\/j.fbio.2023.102642_bib104","doi-asserted-by":"crossref","first-page":"6661","DOI":"10.1021\/acsbiomaterials.0c00841","article-title":"Dual-enzyme metal hybrid crystal for direct transformation of whey lactose into a high-value rare sugar d-tagatose : Synthesis, characterization, and a sustainable process","volume":"6","author":"Rai","year":"2020","journal-title":"ACS Biomaterials Science & Engineering"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib105","first-page":"1","article-title":"Proof-of-concept trial of the combination of lactitol with Bifidobacterium bifidum and Lactobacillus acidophilus for the eradication of intestinal OXA-48-producing","volume":"12","author":"Ramos-Ramos","year":"2020","journal-title":"Enterobacteriaceae. Gut Pathogens"},{"key":"10.1016\/j.fbio.2023.102642_bib106","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2019\/2171375","article-title":"Impact of novel nonthermal processing on food quality : Sustainability, modelling, and negative aspects","volume":"2019","author":"Re\u017eek Jambrak","year":"2019","journal-title":"Journal of Food Quality"},{"key":"10.1016\/j.fbio.2023.102642_bib107","doi-asserted-by":"crossref","first-page":"110232","DOI":"10.1016\/j.foodres.2021.110232","article-title":"Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide","volume":"142","author":"Ribeiro","year":"2021","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib108","doi-asserted-by":"crossref","first-page":"e157","DOI":"10.18295\/2075-0528.1566","article-title":"The role of vitamin E in human health and some diseases","volume":"14","author":"Rizvi","year":"2014","journal-title":"Sultan Qaboos University medical journal"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib109","doi-asserted-by":"crossref","first-page":"1262","DOI":"10.3168\/jds.2020-19038","article-title":"Invited review : Acid whey trends and health benefits","volume":"104","author":"Rocha-Mendoza","year":"2021","journal-title":"Journal of Dairy Science"},{"issue":"11","key":"10.1016\/j.fbio.2023.102642_bib110","doi-asserted-by":"crossref","first-page":"2161","DOI":"10.1007\/s00217-020-03580-2","article-title":"On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product : An overview","volume":"246","author":"Rocha","year":"2020","journal-title":"European Food Research and Technology"},{"issue":"6","key":"10.1016\/j.fbio.2023.102642_bib111","first-page":"3711","article-title":"Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains","volume":"52","author":"Sabokbar","year":"2015","journal-title":"Journal of Food Science and Technology"},{"issue":"4","key":"10.1016\/j.fbio.2023.102642_bib112","first-page":"421","article-title":"The suitability of different probiotic strains for the production of fruit-whey beverages","volume":"16","author":"Sady","year":"2017","journal-title":"Acta Scientiarum Polonorum. Technologia Alimentaria"},{"key":"10.1016\/j.fbio.2023.102642_bib113","doi-asserted-by":"crossref","first-page":"233","DOI":"10.22616\/rrd.24.2018.037","article-title":"The current status and future perspectives of lactobionic acid production : A review","volume":"1","author":"Sarenkova","year":"2018","journal-title":"Research for Rural Development"},{"issue":"15","key":"10.1016\/j.fbio.2023.102642_bib114","doi-asserted-by":"crossref","first-page":"1773","DOI":"10.1080\/07373937.2016.1233114","article-title":"Recent advances in spray drying relevant to the dairy industry : A comprehensive critical review","volume":"34","author":"Schuck","year":"2016","journal-title":"Drying Technology"},{"issue":"11","key":"10.1016\/j.fbio.2023.102642_bib115","doi-asserted-by":"crossref","first-page":"731","DOI":"10.1016\/j.idairyj.2010.05.004","article-title":"Production and physiological action of the disaccharide lactulose","volume":"20","author":"Schuster-Wolff-B\u00fchring","year":"2010","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fbio.2023.102642_bib116","doi-asserted-by":"crossref","first-page":"106260","DOI":"10.1016\/j.ultsonch.2022.106260","article-title":"Thermosonication as a pretreatment of raw milk for Minas frescal cheese production","volume":"92","author":"Scudino","year":"2023","journal-title":"Ultrasonics Sonochemistry"},{"issue":"5","key":"10.1016\/j.fbio.2023.102642_bib117","doi-asserted-by":"crossref","first-page":"1010","DOI":"10.1002\/bbb.2100","article-title":"Valorization of whey using a biorefinery. Biofuels","volume":"14","author":"Sebasti\u00e1n-Nicol\u00e1s","year":"2020","journal-title":"Bioproducts and Biorefining"},{"issue":"4","key":"10.1016\/j.fbio.2023.102642_bib118","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1007\/s13205-017-0906-3","article-title":"Development of functional fermented whey\u2013oat-based product using probiotic bacteria","volume":"7","author":"Sharma","year":"2017","journal-title":"3 Biotech"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib120","doi-asserted-by":"crossref","first-page":"49","DOI":"10.3390\/beverages4030049","article-title":"Probiotic functional carbonated whey beverages: Development and quality evaluation","volume":"4","author":"Silva e Alves","year":"2018","journal-title":"Beverages"},{"key":"10.1016\/j.fbio.2023.102642_bib121","doi-asserted-by":"crossref","DOI":"10.1016\/j.supflu.2019.104635","article-title":"Non-thermal processing of inulin-enriched soursop whey beverage using supercritical carbon dioxide technology","volume":"154","author":"Silva","year":"2019","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.fbio.2023.102642_bib122","doi-asserted-by":"crossref","first-page":"564","DOI":"10.1016\/j.foodres.2018.10.033","article-title":"Guava flavored whey-beverage processed by cold plasma : Physical characteristics, thermal behavior and microstructure","volume":"119","author":"Silveira","year":"2019","journal-title":"Food Research International"},{"key":"10.1016\/j.fbio.2023.102642_bib123","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.jff.2015.09.014","article-title":"Perspectives on the biotechnological production and potential applications of lactosucrose","volume":"19","author":"Silv\u00e9rio","year":"2015","journal-title":"A review. Journal of Functional Foods"},{"issue":"9","key":"10.1016\/j.fbio.2023.102642_bib124","doi-asserted-by":"crossref","DOI":"10.3168\/jds.2019-16385","article-title":"Probiotic fermented beverages based on acid whey","volume":"102","author":"Skryplonek","year":"2019","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fbio.2023.102642_bib125","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1016\/j.lwt.2019.03.093","article-title":"The addition of xyloligoosaccharide in strawberry-flavored whey beverage","volume":"109","author":"Souza","year":"2019","journal-title":"Lebensmittel-Wissenschaft & Technologie"},{"key":"10.1016\/j.fbio.2023.102642_bib126","doi-asserted-by":"crossref","first-page":"788","DOI":"10.1590\/fst.07419","article-title":"Cheese whey exploitation in Brazil : A questionnaire survey","volume":"39","author":"Trindade","year":"2019","journal-title":"Food Science and Technology"},{"issue":"3","key":"10.1016\/j.fbio.2023.102642_bib127","doi-asserted-by":"crossref","first-page":"412","DOI":"10.1007\/s00253-005-1919-0","article-title":"Synthesis of prebiotic galactooligosaccharides using whole cells of a novel strain, Bifidobacterium bifidum NCIMB 41171","volume":"68","author":"Tzortzis","year":"2005","journal-title":"Applied Microbiology and Biotechnology"},{"issue":"8","key":"10.1016\/j.fbio.2023.102642_bib128","doi-asserted-by":"crossref","first-page":"1700","DOI":"10.1007\/s11947-022-02760-0","article-title":"Impact of thermosonication processing on food quality and safety","volume":"15","author":"Urango","year":"2022","journal-title":"A Review. Food and Bioprocess Technology"},{"issue":"1","key":"10.1016\/j.fbio.2023.102642_bib129","doi-asserted-by":"crossref","DOI":"10.1016\/j.bbapap.2019.140271","article-title":"Conventional and non-conventional applications of \u03b2-galactosidases","volume":"1868","author":"Vera","year":"2020","journal-title":"Biochimica et Biophysica Acta, Proteins and Proteomics"},{"issue":"5","key":"10.1016\/j.fbio.2023.102642_bib130","doi-asserted-by":"crossref","DOI":"10.1111\/joss.12594","article-title":"The free listing task for describing the sensory profiling of dairy foods : A case study with microfiltered goat whey orange juice beverage","volume":"35","author":"Vieira","year":"2020","journal-title":"Journal of Sensory Studies"},{"issue":"12","key":"10.1016\/j.fbio.2023.102642_bib131","doi-asserted-by":"crossref","first-page":"4685","DOI":"10.1002\/jsfa.9002","article-title":"Development of an orange juice beverage formulated with oat beta-glucan and whey protein isolate","volume":"98","author":"Wan","year":"2018","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fbio.2023.102642_bib132","article-title":"Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking","volume":"215","author":"Wen-qiong","year":"2016","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fbio.2023.102642_bib133","doi-asserted-by":"crossref","first-page":"1235","DOI":"10.1111\/1541-4337.12105","article-title":"Stability of whey proteins during thermal processing : A review","volume":"13","author":"Wijayanti","year":"2014","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fbio.2023.102642_bib134","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129892","article-title":"Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment","volume":"363","author":"Xu","year":"2021","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/j.fbio.2023.102642_bib135","doi-asserted-by":"crossref","first-page":"3844","DOI":"10.1007\/s13197-016-2395-5","article-title":"Development of protein fortified mango based ready-to-serve beverage","volume":"53","author":"Yadav","year":"2016","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fbio.2023.102642_bib136","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.ejbt.2020.10.004","article-title":"Synthesis of \u03b2(1 \u2192 3) and \u03b2(1 \u2192 6) galactooligosaccharides from lactose and whey using a recombinant \u03b2-galactosidase from Pantoea anthophila","volume":"49","author":"Ya\u00f1ez-\u00d1eco","year":"2021","journal-title":"Electronic Journal of Biotechnology"},{"key":"10.1016\/j.fbio.2023.102642_bib137","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.procbio.2020.09.024","article-title":"Production of lactobionic acid using an immobilized cellobiose dehydrogenase\/laccase system on magnetic chitosan spheres","volume":"100","author":"Yang","year":"2021","journal-title":"Process Biochemistry"},{"issue":"2","key":"10.1016\/j.fbio.2023.102642_bib138","doi-asserted-by":"crossref","first-page":"147","DOI":"10.17113\/ftb.59.02.21.6968","article-title":"Whey utilization : Sustainable uses and environmental approach","volume":"59","author":"Zandona","year":"2021","journal-title":"Food Technology and Biotechnology"},{"key":"10.1016\/j.fbio.2023.102642_bib139","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.nbt.2021.03.002","article-title":"A novel thermophile \u03b2-galactosidase from Thermothielavioides terrestris producing galactooligosaccharides from acid whey","volume":"63","author":"Zerva","year":"2021","journal-title":"New Biotech"},{"issue":"6","key":"10.1016\/j.fbio.2023.102642_bib140","doi-asserted-by":"crossref","first-page":"1075","DOI":"10.1016\/j.ultsonch.2009.10.014","article-title":"Ultrasonic processing of dairy systems in large scale reactors","volume":"17","author":"Zisu","year":"2010","journal-title":"Ultrasonics Sonochemistry"}],"container-title":["Food Bioscience"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2212429223002936?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2212429223002936?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,8,22]],"date-time":"2025-08-22T01:07:55Z","timestamp":1755824875000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2212429223002936"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,6]]},"references-count":140,"alternative-id":["S2212429223002936"],"URL":"https:\/\/doi.org\/10.1016\/j.fbio.2023.102642","relation":{},"ISSN":["2212-4292"],"issn-type":[{"value":"2212-4292","type":"print"}],"subject":[],"published":{"date-parts":[[2023,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Sustainable whey processing techniques: Innovations in derivative and beverage production","name":"articletitle","label":"Article Title"},{"value":"Food Bioscience","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fbio.2023.102642","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102642"}}