Search Results for Whey

Kinetic modelling of lactic acid production from whey

2026-01-11T15:12:10Z

by Altıok, Duygu.
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Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentation

2026-01-11T15:12:10Z

by Polat, Zelal.
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L(+)lactic acid production from whey by lactobacillus casei NRRL B-441

2026-01-11T15:12:10Z

by Büyükkileci, Ali Oğuz.
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Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications

2026-01-11T15:12:10Z

by Tarhan, Özgür.
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Determination of cadmium bound to whey proteins by laser-induced breakdown spectroscopy at low pressures

2026-01-11T15:12:10Z

by Yaman, İlayda, author.
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Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures

2026-01-11T15:12:10Z

by Soydemir, Elçin.
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Modification of polysulfone ultrafiltration membranes with polydopamine deposition and dextran grafting for enhanced whey protein filtration

2026-01-11T15:12:10Z

by Onuk, Ecem, author.
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Development of whey protein isolate based nanocomposite food packaging film incorporated with chitosan and zein nanoparticles

2026-01-11T15:12:10Z

by Oymacı, Pelin, author.
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Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient

2026-01-11T15:12:10Z

by Çabuk, Burcu, author
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Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)

2026-01-11T15:12:10Z

by Ağırbaşlı, Zeynep, author.
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Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

2026-01-11T15:12:10Z

by Akın, Hilal, author.
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Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production

2026-01-11T15:12:10Z

by Gürkaynak, Dilara, author.
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Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder

2026-01-11T15:12:10Z

by Özer, Merve, author.
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Quality characteristics and shelf-i,fe of 'armola' cheese

2026-01-11T15:12:10Z

by Orşahin, Hande.
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Crude pectinolytic enzymes production in fed-batch shake flask cultivation

2026-01-11T15:12:10Z

by Esen, Büşra Nur, author.
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Protein-enzyme reaction followed by vibrational spectroscopy and dft (density functional theory) characterization

2026-01-11T15:12:10Z

by Öztoprak, Nazlı, author.
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Production of kefir from bovine and oat milk mixture

2026-01-11T15:12:10Z

by Kahraman, Cihan.
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Quality characteristics of traditional sepet cheese

2026-01-11T15:12:10Z

by Ercan, Duygu.
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B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme

2026-01-11T15:12:10Z

by Çabuk, Burcu.
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Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey

2026-01-11T15:12:10Z

by Aydemir, Levent Yurdaer.
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Production of functional packaging materials by use of biopreservatives

2026-01-11T15:12:10Z

by Mecitoğlu Güçbilmez, Çiğdem.
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Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain

2026-01-11T15:12:10Z

by Akkuş, Zeynep Aysun, author.
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Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts

2026-01-11T15:12:10Z

by Aydemir, Levent Yurdaer, author.
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Development of pH-controlled triggering mechanisms for controlled release of lysozyme

2026-01-11T15:12:10Z

by Boyacı, Derya.
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Preparation of ultrafiltration/ microfiltration ceramic composite membranes for biotechnology applications

2026-01-11T15:12:10Z

by Erdem, İlker.
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Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads

2026-01-11T15:12:10Z

by Gündüz, Meltem.
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L[+]-lactic acid purification from fermentation broth using ion exchange resins

2026-01-11T15:12:10Z

by Polat, Zelal.
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