Proteins, as the major structural component, play important roles in food systems because of
possessing bioactive nature, and valuable nutritional and functional characteristics. Today …

The demand for new water resources has been increasing worldwide due to the growing
global population and industrialization. Membranes play a central role in water purification …

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its
high organic load. Thus, in order to mitigate the environmental concerns, a large number of …

Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction
between proteins and PAs can cause minor or extensive changes in the structure of proteins …

Membrane technology is commonly used within food, bio-and pharmaceutical processes.
Beside single-stage membranes, multi-stage membrane systems are become more popular …

Protein and lactose of cheese whey can be separated using ultrafiltration membranes and
lactose can be hydrolyzed by β-galactosidase. This study investigated the integration of …

This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using
spray drying with gum arabic and maltodextrin as encapsulating agents. The following core …

Some characteristics of dairy protein hydrolysates affect their acceptance by consumers,
such as bitter taste, high hygroscopicity, low solubility, and physiochemical instability, which …

To make full use of tea seed cake protein (TSCP), this study investigated the
physicochemical and functional properties of TSCP, including the TSCP extract and three …

Whey, a byproduct of cheese production, is valued for its high-quality proteins. Ultrafiltration
concentrates these proteins but faces challenges such as membrane fouling. This study …