Ahmadi, O., & Jafarizadeh-Malmiri, H. (2021). Intensification and optimization of the process for thyme oil in water nanoemulsions preparation using subcritical water and xanthan gum. Zeitschrift für Physikalische Chemie, 235(5), 629-648.
Budiyanto, A., & Usmiati, S. (2022). The Effect of Carbon Sources and Whey Storage on Physicochemical and Organoleptic Properties of Nata de Whey. Paper presented at the IOP Conference Series: Earth and Environmental Science.
Chen, G. Q., Qu, Y., Gras, S. L., & Kentish, S. E. (2023). Separation technologies for whey protein fractionation. Food Engineering Reviews, 15(3), 438-465.
De Winter, W., Van Dam, D., Delbecque, N., Verdoodt, A., Ruessink, B., & Sterk, G. (2018). Measuring high spatiotemporal variability in saltation intensity using a low-cost Saltation Detection System: Wind tunnel and field experiments. Aeolian Research, 31, 72-81.
Dzyazko, Y., Borysenko, Y., Zmievskii, Y., Zakharov, V., Myronchuk, V., & Kolomiets, E. (2022). Organic-inorganic ion exchange materials for electromembrane processing of liquid wastes produced dairy industry. Materials Today: Proceedings, 50, 496-501.
Dzyazko, Y., Zakharov, V., Kolomiiets, Y., & Kudelko, K. (2020). Composite ion-exchanges for the recycling of liquid waste of dairy industry. Ukrainian Chemistry Journal, 86(5), 38-52.
Eshghi, M., Kamali-Shojaei, A., Vaghari, H., Najian, Y., Mohebian, Z., Ahmadi, O., & Jafarizadeh-Malmiri, H. J. G. P. (2021). Corylus avellana leaf extract-mediated green synthesis of antifungal silver nanoparticles using microwave irradiation and assessment of their properties. Green Processing Synthesis, 10(1), 606-613.
Fassina, P., Nunes, G. Q., Adami, F. S., Goettert, M. I., & Volken de Souza, C. F. (2019). Importance of cheese whey processing: supplements for sports activities-a review. Polish Journal of food nutrition sciences, 69(1).
Guo, B., Zhang, L., Cao, L., Zhang, T., Jiang, F., & Yan, L. (2018). The correction of temperature-dependent Vickers hardness of cemented carbide base on the developed high-temperature hardness tester. Journal of Materials Processing Technology, 255, 426-433.
Hamoud Alshahrani, S., Alameri, A. A., Zabibah, R. S., Turki Jalil, A., Ahmadi, O., & Behbudi, G. (2022). Screening method synthesis of AgNPs using Petroselinum crispum (parsley) leaf: Spectral analysis of the particles and antibacterial study. Journal of the Mexican Chemical Society, 66(4), 480-487.
Hashemilar, H., Jafarizadeh-Malmiri, H., Ahmadi, O., & Jodeiri, N. J. I. J. o. B. M. (2023). Enzymatically preparation of starch nanoparticles using freeze drying technique–gelatinization, optimization and characterization. 237, 124137.
Hirsch, D. B., Álvarez, L. M. M., Urtasun, N., Baieli, M. F., Lázaro-Martínez, J. M., Glisoni, R. J., . . . Wolman, F. (2020). Lactoferrin purification and whey protein isolate recovery from cheese whey using chitosan mini-spheres. International Dairy Journal, 109, 104764.
Khanal, B. K. S., Pradhan, M., & Bansal, N. (2019). Cheese: Importance and introduction to basic technologies. Journal of Food Science Technology Nepal, 11, 14-24.
Mehla, R., Kumari, A., Dhankhar, J., Bumbadiya, M., & Tyagi, A. (2020). Whey: Importance and Techno-functional Applications. Dairy Processing: Advanced Research to Applications, 161-179.
Özer, B., & Evrendilek, G. A. (2022). Whey beverages. In Dairy Foods (pp. 117-137): Elsevier.
Radosavljević, J., Stanić-Vučinić, D., Stojadinović, M., Radomirović, M., Simović, A., Radibratović, M., & Veličković, T. Ć. (2022). Application of ion exchange and adsorption techniques for separation of whey proteins from bovine milk. Current Analytical Chemistry, 18(3), 341-359.
Siriwardana, J., & Wijesekara, I. (2021). Analysis of the effectiveness of an antimicrobial edible coating prepared from sweet whey base to improve the physicochemical, microbiological, and sensory attributes of swiss cheese. Advances in Agriculture, 2021(1), 5096574.
Suleimanov, B. A., Latifov, Y. A., Veliyev, E. F., & Frampton, H. (2018). Comparative analysis of the EOR mechanisms by using low salinity and low hardness alkaline water. Journal of Petroleum Science Engineering, 162, 35-43.
Talebi, S., Kee, E., Chen, G. Q., Bathurst, K., & Kentish, S. E. (2019). Utilisation of salty whey ultrafiltration permeate with electrodialysis. International Dairy Journal, 99, 104549.
Wai, K., Zhong, N., Feng, Y., & Xu, Y. (2024). Salt Reduction: Product Challenges, Approaches, and Application of Flavors. In Flavor-Associated Applications in Health and Wellness Food Products (pp. 197-224): Springer.