Whey Protein: Extraction, Functional Properties, and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 15 April 2025 | Viewed by 296
Special Issue Editors
Interests: whey protein; mammary physiopathology; food bioactive components; microbiotics; agro-industrial waste valorization
Interests: dairy science; milk; probiotics; food science; dairy
Interests: cheese whey; bioactive peptides; antioxidant biochemical assays; cellular assays
Special Issue Information
Dear Colleagues,
There is growing scientific and industrial interest in whey protein, largely due to its nutritional value and functional properties, particularly its bioactive peptides. A variety of advanced extraction techniques—such as chromatography, high hydrostatic pressure, ultrasound, and microwave technologies—are being explored as alternatives to conventional methods. These novel approaches enhance degree of peptide hydrolysis, improving efficiency and maximizing the yield of bioactive compounds with significant health-promoting benefits. Whey protein also serves as a versatile ingredient for developing innovative biofunctional food products.
The aim of this Special Issue is to explore the functional properties of whey protein and dairy by-products, with emphasis on their potential applications in nutraceuticals, functional foods, and cellular agriculture applications. This Special Issue will comprise research articles and reviews on emerging trends in whey protein extraction and its food applications. Special consideration will be given to manuscripts that not only chemically characterize whey proteins but also highlight innovative, sustainable technologies for upcycling whey, aligning with the food industry's sustainability goals.
Dr. Georgios Theodorou
Dr. Raffaella Rebucci
Guest Editors
Dr. Eleni Dalaka
Guest Editor Assistant
Manuscript Submission Information
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Keywords
- whey protein isolate
- whey protein concentrate
- bioactive compounds
- extraction methods
- novel technologies
- nutraceuticals
- functional ingredients
- upcycling
- food applications
- biofunctional properties
- feed component
- cell culture component
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