Background: Whey is a valuable by-product obtained from cheese manufacture and employed as a source of proteins that present remarkable potential in food or pharmaceutical industries. Although chromatography is the common method to isolate whey proteins at preparative scale, it reports some disadvantages like its high operational cost.
No takes yet. Share an insight, caveat, or question.
Agüero et al. (2017) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: