ArticleFoods (Basel, Switzerland)2019
Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
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Who cites it
39 citing papers in PubMed.
- Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential.Foods (Basel, Switzerland) · 2026Article
- From dairy by-product to cell feed: milk whey for serum-free media and scaffold development in cell-based food production.NPJ science of food · 2026Review
- From Cheese Whey to Functional Ingredients: Upcycling Whey Proteins for Cardiovascular and Immunomodulatory Health-Evidence Mapping and Perspectives from Portugal.Foods (Basel, Switzerland) · 2026Review
- Sustainable Use of Agro-Industrial By-Products as Feed in Finishing Pigs.Veterinary sciences · 2026Article
- Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L-Threonine ThroughBiochemistry research international · 2026Review
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.Foods (Basel, Switzerland) · 2025Review
- Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.Foods (Basel, Switzerland) · 2025Article
- Immunomodulatory Properties of Sweet Whey-Derived Peptides in THP-1 Macrophages.Molecules (Basel, Switzerland) · 2025Article
- Physiological characterization ofFrontiers in microbiology · 2025Article
- Microwave-sonication synergistic extraction of dairy waste proteins: A review of green approach for dairy waste proteins valorization.Ultrasonics sonochemistry · 2024Review
- Study of Polysulfone-Impregnated Hydroxyapatite for Ultrafiltration in Whey Protein Separation.Polymers · 2024Article
- Bio-upcycling of cheese whey: Transforming waste into raw materials for biofuels and animal feed.Heliyon · 2024Article
- Single-Cell Protein and Ethanol Production of a Newly IsolatedFoods (Basel, Switzerland) · 2024Article
- Recent advancements in development and application of microbial cellulose in food and non-food systems.Food science and biotechnology · 2024Review
- Evaluation of Cellular Responses byMicroorganisms · 2024Article
- Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives.Journal of nutrition and metabolism · 2024Review
- Microalgal conversion of whey and lactose containing substrates: current state and challenges.Biodegradation · 2023Review
- Article
- Effect of Fermentation withMicroorganisms · 2023Article
Corrections and comments
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7 authors.
Funding
Abstract
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 valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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