ArticleFood technology and biotechnology2021
Whey Utilization: Sustainable Uses and Environmental Approach.
Article in Food technology and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
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Who cites it
49 citing papers in PubMed.
- Decoding the bioactive peptides and metabolic fingerprints of whey derived from dairy fan processing by-products.Food chemistry: X · 2026Article
- A Multidisciplinary Review of the Microbial, Functional, and Consumer Advancement of Indian Lassi.Probiotics and antimicrobial proteins · 2026Review
- 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
- Integrated Multivariate Analysis and Desirability-Based Optimization of Milk-Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality.Foods (Basel, Switzerland) · 2026Article
- Development and characterization of lactose-hydrolyzed whey candy.Scientific reports · 2026Article
- From Cheese Whey to Functional Ingredients: Upcycling Whey Proteins for Cardiovascular and Immunomodulatory Health-Evidence Mapping and Perspectives from Portugal.Foods (Basel, Switzerland) · 2026Review
- Nexus of Whey Proteins, Gut Dysbiosis, and Colonic Health.Food science & nutrition · 2026Review
- Engineering ofCurrent research in food science · 2026Article
- Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size.Food and bioprocess technology · 2026Article
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- A novel scalable method for the production of rennet-treated milk-derived extracellular vesicles for improved curcumin oral delivery.Journal of nanobiotechnology · 2025Article
- Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.Foods (Basel, Switzerland) · 2025Review
- Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages.Foods (Basel, Switzerland) · 2025Article
- Bioconversion of a Dairy By-Product (Microorganisms · 2025Article
- Whey Proteins and Metabolic Dysfunction-Associated Steatotic Liver Disease Features: Evolving the Current Knowledge and Future Trends.Metabolites · 2025Review
- Aspects of a circular bioeconomy: a note on milk and egg byproducts.Animal frontiers : the review magazine of animal agriculture · 2025Article
- Chemical Profiles of the Volatilome and Fatty Acids of "Suero Costeño" (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation.Molecules (Basel, Switzerland) · 2025Article
- Diversity and enzymatic activity of Polish beehive products microbiota, and characterization of a novel β-galactosidase from Paenibacillus sp. 8.Scientific reports · 2025Article
- Evaluation of Growth Performance, Biochemical Composition, and Polyhydroxyalkanoates Production of Four Cyanobacterial Species Grown in Cheese Whey.Microorganisms · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.
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