Concepedia

Curd Whey Release

Curd Whey Release is a dairy processing phenomenon referring to the expulsion of liquid whey from the curd matrix during coagulation and subsequent mechanical or thermal treatment, distinguished by the physical separation of serum from casein networks as a result of syneresis.

19

Publications

727

Citations

75

Authors

35

Institutions

Publications per year

2017–2026

6

Parents

Publications

19

Distillery and curd whey wastes as viable alternative sources for biosurfactant production

Kirti V. Dubey, Asha A. Juwarkar · World Journal of Microbiology and Biotechnology · 2001 · 159 citations

, , +16

Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin through the pH-driven method

Hossein Taghavi Kevij, Maryam Salami, Mehdi Mohammadian et al. · Food Hydrocolloids · 2020 · 112 citations

, , +14

Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

Mehdi Mohammadian, Maryam Salami, Shima Momen et al. · LWT · 2018 · 96 citations

, , +15

Absorption mechanism of whey-protein-delivered curcumin using Caco-2 cell monolayers

Ming Li, Jie Cui, Michael Ngadi et al. · Food Chemistry · 2015 · 79 citations

, , +9

Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

Colette C. Fagan, M. Castillo, F. A. Payne et al. · Journal of Dairy Science · 2007 · 55 citations · Full text

, , +17

1–5 of 19

Authors

75

  1. MC
    M. Castillo

    Universitat Autònoma de Barcelona, Spain

    2 publications · 77 citations

    2

    h-index

  2. DO
    D.J. O’Callaghan

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    2 publications · 77 citations

    2

    h-index

  3. CP
    Colm P. O’Donnell

    University College Dublin, Ireland

    2 publications · 77 citations

    2

    h-index

  4. MS
    Maryam Salami

    University of Tehran, Iran

    2 publications · 208 citations

    2

    h-index

  5. MM
    Mehdi Mohammadian

    University of Tehran, Iran

    2 publications · 208 citations

    2

    h-index

1–5 of 75

Institutions

35

  1. University of Tehran

    Tehran, Iran

    2 h-index

    8 publications

    816 citations

  2. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    2 h-index

    7 publications

    187 citations

  3. Agriculture and Agri-Food Canada

    Ottawa, Canada

    1 h-index

    4 publications

    80 citations

  4. Chungwoon University

    Gongju, South Korea

    1 h-index

    1 publications

    13 citations

  5. Harbin Institute of Technology

    Harbin, China

    1 h-index

    3 publications

    237 citations

  6. University of Córdoba

    Córdoba, Spain

    1 h-index

    3 publications

    45 citations

  7. Utah State University

    Logan, United States

    1 h-index

    3 publications

    54 citations

  8. University of Auckland

    Auckland, New Zealand

    1 h-index

    1 publications

    45 citations

1–8 of 35

Venues

  1. Journal of Dairy Science

    JDS · 4 publications · 113 citations

    4

    h-index

  2. Food Hydrocolloids

    2 publications · 141 citations

    2

    h-index

  3. Food Research International

    2 publications · 53 citations

    2

    h-index

  4. Food Chemistry

    2 publications · 124 citations

    2

    h-index

  5. CyTA - Journal of Food

    1 publications · 19 citations

    1

    h-index

1–5