has been cited by the following article(s):
[1]
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Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Food Chemistry,
2024
DOI:10.1016/j.foodchem.2023.138292
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[2]
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Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration
Membranes,
2021
DOI:10.3390/membranes11070477
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[3]
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A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
Membranes,
2018
DOI:10.3390/membranes8040114
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[4]
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Recovery of caprine whey protein and its application in a food protein formulation
LWT - Food Science and Technology,
2015
DOI:10.1016/j.lwt.2015.03.027
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