ReviewFood science and biotechnology2024
The functionalities and applications of whey/whey protein in fermented foods: a review.
Review in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed.
- Mapping a sustainable approach with whey-biosynthesized silver nanocomposites versus chemically synthesized silver nanoparticles in a chronic hippocampal toxicity rat model.Scientific reports · 2026Article
- Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential.Foods (Basel, Switzerland) · 2026Article
- Article
- Improving the nutritional and sensory attributes of green faba bean seeds by whey-based fermentation.Scientific reports · 2025Article
- Pea Protein Isolates: From Extraction to Functionality.Molecules (Basel, Switzerland) · 2025Review
- From Lignocellulosic Residues to Protein Sources: Insights into Biomass Pre-Treatments and Conversion.Polymers · 2025Review
- Whey Protein Mitigates Oxidative Stress Injury and Improves Protein Synthesis in Mouse Skeletal Muscle by Regulating the SIRT1/Nrf2/HO-1 Axis and AMPK/TSC2/mTOR/4EBP1 Pathway.Journal of food science · 2025Article
- Whey Protein Nutrition in Sports: Action Mechanisms and Gaps in Research.Current nutrition reports · 2025Review
- Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibilityFrontiers in nutrition · 2025Article
- Non-Targeted Metabolomics Analysis Reveals Metabolite Profiles Change During Whey Fermentation withMetabolites · 2024Article
- Anti-breast cancer effects of dairy protein active peptides, dairy products, and dairy protein-based nanoparticles.Frontiers in pharmacology · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.