Peynir Altı Suyundan Whey Protein Üretimi ve Uygulama Alanlarının Araştırılması
Özet
Bu çalışma, peynir altı suyundan elde edilen whey protein üretimi süreçlerinin optimizasyonunu ve bu proteinin çeşitli uygulama alanlarını kapsamlı bir şekilde değerlendirmeyi amaçlamaktadır. Peynir altı suyu, süt işleme endüstrisinde ortaya çıkan ve yüksek biyolojik değere sahip olan whey proteinin ana kaynağını oluşturan önemli bir yan üründür. Bu çalışmada, whey protein üretiminin farklı aşamaları, işlemleri ve uygulama alanları bulunmaktadır. Sağlık açısından, whey proteinin besleyici özellikleri, bağışıklık sistemi üzerindeki etkileri ve genel sağlığa olan olumlu katkıları bilinmektedir. Whey protein gıda sektöründe fonksiyonel gıdaların ve takviyelerin üretiminde önemli bir potansiyele sahiptir. Bu çalışma, peynir altı suyu kaynaklı whey protein üretimi ve kullanımı konusundaki bilgi boşluklarını doldurarak hem akademik hem de endüstriyel alanda bu değerli protein kaynağının etkili bir şekilde değerlendirilmesine katkı sağlamayı amaçlamaktadır.
This study aims to comprehensively evaluate the optimization of whey protein production processes from whey and the various application areas of this protein. Whey is an important by-product that is the main source of whey protein, which originates in the milk processing industry and has a high biological value. This study has different stages, processes, and application areas of whey protein production. In terms of health, whey protein is known for its nutritional properties, effects on the immune system, and positive contributions to overall health. Whey protein has significant potential in producing functional foods and supplements in the food industry. This study aims to contribute to the effective evaluation of this valuable protein source in academic and industrial fields by filling the knowledge gaps on whey protein production and the use of whey-derived whey protein.
Referanslar
Keri Marshall ND. Therapeutic applications of whey protein. Altern Med Rev. 2004;9(2):136-156.
Cemiloğlu M. Peynir altı suyundan farklı tekniklerle protein konsantresi ürünlerinin eldesi [master's thesis]. İstanbul: İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı; 2019.
Smithers GW. Whey and whey proteins—From ‘gutter-to-gold’. Int Dairy J. 2008;18(7):695-704.
Caessens PW, Daamen WF, Gruppen H, Visser S, Voragen AG. β-Lactoglobulin hydrolysis. 2. Peptide identification, SH/SS exchange, and functional properties of hydrolysate fractions formed by the action of plasmin. J Agric Food Chem. 1999;47(8):2980-2990.
Caessens PW, Visser S, Gruppen H, Voragen AG. β-Lactoglobulin Hydrolysis. 1. Peptide Composition and Functional Properties of Hydrolysates Obtained by the Action of Plasmin, Trypsin, and Staphylococcus aureus V8 Protease. J Agric Food Chem. 1999;47(8):2973-2979.
Van der Ven C, Gruppen H, de Bont DB, Voragen AG. Correlations between biochemical characteristics and foam-forming and-stabilizing ability of whey and casein hydrolysates. J Agric Food Chem. 2002;50(10):2938-2946.
Havea P, Singh H, Creamer LK, Campanella OH. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. J Dairy Res. 1998;65(1):79-91.
Hollar CM, Parris N, Hsieh A, Cockley KD. Factors affecting the denaturation and aggregation of whey proteins in heated whey protein concentrate mixtures. J Dairy Sci. 1995;78(2):260-267.
Gangurde H, Chordiya M, Patil P, Baste N. Whey protein. Scholars' Res J. 2011;1(2).
Sharma R, Shah N. Health benefits of whey proteins. Nutrafoods. 2010;9:39-45.
Bilal T, Altıner A. Peynir altı suyunun insan ve hayvanlarda metabolizma üzerindeki etkileri. Bahri Dağdaş Hayvancılık Araştırma Derg. 2017;6(1):29-42.
Vijayalakshmi L, Krishna R, Sankaranarayanan R, Vijayan M. An asymmetric dimer of β‐lactoglobulin in a low humidity crystal form—Structural changes that accompany partial dehydration and protein action. Proteins. 2008;71(1):241-249.
Liu X, Shang L, Jiang X, Dong S, Wang E. Conformational changes of β-lactoglobulin induced by anionic phospholipid. Biophys Chem. 2006;121(3):218-223.
Yang MC, Guan HH, Liu MY, Lin YH, Yang JM, Chen WL, Mao SJ. Crystal structure of a secondary vitamin D3 binding site of milk β‐lactoglobulin. Proteins. 2008;71(3):1197-1210.
McIntosh GH, Regester GO, Le Leu RK, Royle PJ, Smithers GW. Dairy proteins protect against dimethylhydrazine-induced intestinal cancers in rats. J Nutr. 1995;125(4):809-816.
Pellegrini A. Antimicrobial peptides from food proteins. Curr Pharm Des. 2003;9(16):1225-1238.
Chaneton L, Sáez JP, Bussmann LE. Antimicrobial activity of bovine β-lactoglobulin against mastitis-causing bacteria. J Dairy Sci. 2011;94(1):138-145.
Chevalier F, Chobert JM, Genot C, Haertlé T. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars. J Agric Food Chem. 2001;49(10):5031-5038.
Pihlanto-Leppälä A. Bioactive peptides derived from bovine whey proteins: opioid and ace-inhibitory peptides. Trends Food Sci Technol. 2000;11(9-10):347-356.
Jelen P. Bioactive components in milk and dairy products. Trends Food Sci Technol. 2010
Liu HC, Chen WL, Mao SJ. Antioxidant nature of bovine milk β-lactoglobulin. J Dairy Sci. 2007;90(2):547-555.
Sharp JS, Becker JM, Hettich RL. Analysis of protein solvent accessible surfaces by photochemical oxidation and mass spectrometry. Anal Chem. 2004;76(3):672-683.
Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA. Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. J Agric Food Chem. 2006;54(25):9565-9572.
Hernández Hernández HL. Formation and characterization of nanostructured conjugates from tara gum and α-lactalbumin or β-lactoglobulin. J Agric Food Chem. 2018.
Gür F, Güzel M, Öncül N, Yıldırım Z, Yıldırım M. Süt serum proteinleri ve türevlerinin biyolojik ve fizyolojik aktiviteleri. Akademik Gıda. 2010;8(1):23-31.
Mix E, Goertsches R, Zett UK. Immunoglobulins—basic considerations. J Neurol. 2006;253:v9-v17.
Madureira AR, Pereira CI, Gomes AM, Pintado ME, Malcata FX. Bovine whey proteins–Overview on their main biological properties. Food Res Int. 2007;40(10):1197-1211.
Majorek KA, Porebski PJ, Dayal A, Zimmerman MD, Jablonska K, Stewart AJ, Minor W. Structural and immunologic characterization of bovine, horse, and rabbit serum albumins. Mol Immunol. 2012;52(3-4):174-182.
De Wit JN. Nutritional and functional characteristics of whey proteins in food products. J Dairy Sci. 1998;81(3):597-608.
Karthikeyan S, Yadav S, Paramasivam M, Srinivasan A, Singh TP. Structure of buffalo lactoferrin at 3.3 Å resolution at 277 K. Acta Crystallogr D Biol Crystallogr. 2000;56(6):684-689.
Aşkar Ş, Aşkar TK. Antimikrobiyel proteinler ve bağışıklıktaki önemi. Balıkesir Sağlık Bilimleri Dergisi. 2017;6(2):82-86.
Hoppe C, Andersen GS, Jacobsen S, Mølgaard C, Friis H, Sangild PT, Michaelsen KF. The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. J Nutr. 2008;138(1):145S-161S.
Berry TK, Yang X, Foegeding EA. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality. J Food Sci. 2009;74(5):E269-E277.
Tipton KD, Wolfe RR. Protein and amino acids for athletes. Food, Nutrition and Sports Performance II. 2004;104-129.
Morifuji M, Kanda A, Koga J, Kawanaka K, Higuchi M. Preexercise ingestion of carbohydrate plus whey protein hydrolysates attenuates skeletal muscle glycogen depletion during exercise in rats. Nutr. 2011;27(7-8):833-837.
Buckley JD, Thomson RL, Coates AM, Howe PR, DeNichilo MO, Rowney MK. Supplementation with a whey protein hydrolysate enhances recovery of muscle force-generating capacity following eccentric exercise. J Sci Med Sport. 2010;13(1):178-181.
Baer DJ, Stote KS, Paul DR, Harris GK, Rumpler WV, Clevidence BA. Whey protein but not soy protein supplementation alters body weight and composition in free-living overweight and obese adults. J Nutr. 2011;141(8):1489-1494.
Kell DB, Heyden EL, Pretorius E. The biology of lactoferrin, an iron-binding protein that can help defend against viruses and bacteria. Front Immunol. 2020;11:550441.
Dias KA, da Conceição AR, Pereira SMS, Oliveira LA, da Silva Rodrigues JV, Dias RS, ... Lucia CMD. Curcumin-Added Whey Protein Positively Modulates Skeletal Muscle Inflammation and Oxidative Damage after Exhaustive Exercise. Nutrients. 2022;14(22):4905.
Thongzai H, Matan N, Ganesan P, Aewsiri T. Interfacial properties and antioxidant activity of whey protein-phenolic complexes: Effect of phenolic type and concentration. Appl Sci. 2022;12(6):2916.
Oikawa SY, McGlory C, D'Souza LK, Morgan AK, Saddler NI, Baker SK, ... Phillips SM. A randomized controlled trial of the impact of protein supplementation on leg lean mass and integrated muscle protein synthesis during inactivity and energy restriction in older persons. Am J Clin Nutr. 2018;108(5):1060-1068.
Kurt CS, Çetintaş I. Yaşlı Bireylerde Protein ve Egzersizin Önemi. Kastamonu Univ Sağlık Bil Fakültesi Derg. 2024;3(1):38-57.
Guo M, editor. Whey protein production, chemistry, functionality, and applications. Hoboken, NJ: John Wiley & Sons; 2019.
De Kruif CG, Holt C. Casein micelle structure, functions and interactions. In: Advanced dairy chemistry—1 proteins: part a/part b. Boston, MA: Springer US; 2003. p. 233-276.
Tunick MH. Whey protein production and utilization: a brief history. In: Whey processing, functionality and health benefits. 2008. p. 1-13.
Demirci M, Arıcı M. Peyniraltı suyunun önemi. Hasad Dergisi. 1989;5(4):26-29.
McIntosh GH, Royle PJ, Le Leu RK, Regester GO, Johnson MA, Grinsted RL, ... Smithers GW. Whey proteins as functional food ingredients?. Int Dairy J. 1998;8(5-6):425-434.
Guo M, Wang G. History of whey production and whey protein manufacturing. In: Whey protein production, chemistry, functionality, and applications. Hoboken, NJ: John Wiley & Sons; 2019. p. 1-12.
Singh AK, Singh K. Utilization of whey for the production of instant energy beverage by using response surface methodology. Adv J Food Sci Technol. 2012;4(2):103-111.
Pescuma M, Hébert EM, Mozzi F, De Valdez GF. Functional fermented whey-based beverage using lactic acid bacteria. Int J Food Microbiol. 2010;141(1-2):73-81.
Dragone G, Mussatto SI, Oliveira JM, Teixeira JA. Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation. Food Chem. 2009;112(4):929-935.
Zydney AL. Protein separations using membrane filtration: new opportunities for whey fractionation. Int Dairy J. 1998;8(3):243-250.
Morr CV, Ha EYW. Whey protein concentrates and isolates: processing and functional properties. Crit Rev Food Sci Nutr. 1993;33(6):431-476.
Atra R, Vatai G, Bekassy-Molnar E, Balint A. Investigation of ultra-and nanofiltration for utilization of whey protein and lactose. J Food Eng. 2005;67(3):325-332.
Paul F, Arkin YA, Giladi A, Jaitin DA, Kenigsberg E, Keren-Shaul H, ... Amit I. Transcriptional heterogeneity and lineage commitment in myeloid progenitors. Cell. 2015;163(7):1663-1677.
Özcan T, Delikanlı B. Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludag Univ Ziraat Fak Derg. 2011;25(2):77-88.
Üstkoyuncu N, Eroğul O. Anahtarlamalı Relüktans Motor Tabanlı Medikal Santrifüj Sistemi. Gazi Univ J Sci Part C Des Technol. 2018;6(3):536-543.
Chen GQ, Qu Y, Gras SL, Kentish SE. Separation technologies for whey protein fractionation. Food Eng Rev. 2023;15(3):438-465.
Wei W, Chen M, Chen G. Issues in freeze drying of aqueous solutions. Chin J Chem Eng. 2012;20(3):551-559.
Karagül MS, Altuntaş B. Liyofilizasyon: Genel proses değerlendirmesi. Etlik Vet Mikrobiyol Derg. 2018;29(1):62-69.
Koluman A, Özkök S, Burkan ZT. Liyofilizasyonda Kullanılan Farklı Kriyoprotektantların Salmonella typhimurium Üzerine Etkisi. Akad Gida. 2012;10(4):28-30.
Koçan H. Lornoksikam içeren enjeksiyonluk liyofilize toz ürününün, tasarımla kalite (QBD) çerçevesinde, risk değerlendirmesi ile formülasyon tasarımı (Master's thesis, Sağlık Bilimleri Enstitüsü).
Referanslar
Keri Marshall ND. Therapeutic applications of whey protein. Altern Med Rev. 2004;9(2):136-156.
Cemiloğlu M. Peynir altı suyundan farklı tekniklerle protein konsantresi ürünlerinin eldesi [master's thesis]. İstanbul: İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı; 2019.
Smithers GW. Whey and whey proteins—From ‘gutter-to-gold’. Int Dairy J. 2008;18(7):695-704.
Caessens PW, Daamen WF, Gruppen H, Visser S, Voragen AG. β-Lactoglobulin hydrolysis. 2. Peptide identification, SH/SS exchange, and functional properties of hydrolysate fractions formed by the action of plasmin. J Agric Food Chem. 1999;47(8):2980-2990.
Caessens PW, Visser S, Gruppen H, Voragen AG. β-Lactoglobulin Hydrolysis. 1. Peptide Composition and Functional Properties of Hydrolysates Obtained by the Action of Plasmin, Trypsin, and Staphylococcus aureus V8 Protease. J Agric Food Chem. 1999;47(8):2973-2979.
Van der Ven C, Gruppen H, de Bont DB, Voragen AG. Correlations between biochemical characteristics and foam-forming and-stabilizing ability of whey and casein hydrolysates. J Agric Food Chem. 2002;50(10):2938-2946.
Havea P, Singh H, Creamer LK, Campanella OH. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. J Dairy Res. 1998;65(1):79-91.
Hollar CM, Parris N, Hsieh A, Cockley KD. Factors affecting the denaturation and aggregation of whey proteins in heated whey protein concentrate mixtures. J Dairy Sci. 1995;78(2):260-267.
Gangurde H, Chordiya M, Patil P, Baste N. Whey protein. Scholars' Res J. 2011;1(2).
Sharma R, Shah N. Health benefits of whey proteins. Nutrafoods. 2010;9:39-45.
Bilal T, Altıner A. Peynir altı suyunun insan ve hayvanlarda metabolizma üzerindeki etkileri. Bahri Dağdaş Hayvancılık Araştırma Derg. 2017;6(1):29-42.
Vijayalakshmi L, Krishna R, Sankaranarayanan R, Vijayan M. An asymmetric dimer of β‐lactoglobulin in a low humidity crystal form—Structural changes that accompany partial dehydration and protein action. Proteins. 2008;71(1):241-249.
Liu X, Shang L, Jiang X, Dong S, Wang E. Conformational changes of β-lactoglobulin induced by anionic phospholipid. Biophys Chem. 2006;121(3):218-223.
Yang MC, Guan HH, Liu MY, Lin YH, Yang JM, Chen WL, Mao SJ. Crystal structure of a secondary vitamin D3 binding site of milk β‐lactoglobulin. Proteins. 2008;71(3):1197-1210.
McIntosh GH, Regester GO, Le Leu RK, Royle PJ, Smithers GW. Dairy proteins protect against dimethylhydrazine-induced intestinal cancers in rats. J Nutr. 1995;125(4):809-816.
Pellegrini A. Antimicrobial peptides from food proteins. Curr Pharm Des. 2003;9(16):1225-1238.
Chaneton L, Sáez JP, Bussmann LE. Antimicrobial activity of bovine β-lactoglobulin against mastitis-causing bacteria. J Dairy Sci. 2011;94(1):138-145.
Chevalier F, Chobert JM, Genot C, Haertlé T. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars. J Agric Food Chem. 2001;49(10):5031-5038.
Pihlanto-Leppälä A. Bioactive peptides derived from bovine whey proteins: opioid and ace-inhibitory peptides. Trends Food Sci Technol. 2000;11(9-10):347-356.
Jelen P. Bioactive components in milk and dairy products. Trends Food Sci Technol. 2010
Liu HC, Chen WL, Mao SJ. Antioxidant nature of bovine milk β-lactoglobulin. J Dairy Sci. 2007;90(2):547-555.
Sharp JS, Becker JM, Hettich RL. Analysis of protein solvent accessible surfaces by photochemical oxidation and mass spectrometry. Anal Chem. 2004;76(3):672-683.
Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA. Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. J Agric Food Chem. 2006;54(25):9565-9572.
Hernández Hernández HL. Formation and characterization of nanostructured conjugates from tara gum and α-lactalbumin or β-lactoglobulin. J Agric Food Chem. 2018.
Gür F, Güzel M, Öncül N, Yıldırım Z, Yıldırım M. Süt serum proteinleri ve türevlerinin biyolojik ve fizyolojik aktiviteleri. Akademik Gıda. 2010;8(1):23-31.
Mix E, Goertsches R, Zett UK. Immunoglobulins—basic considerations. J Neurol. 2006;253:v9-v17.
Madureira AR, Pereira CI, Gomes AM, Pintado ME, Malcata FX. Bovine whey proteins–Overview on their main biological properties. Food Res Int. 2007;40(10):1197-1211.
Majorek KA, Porebski PJ, Dayal A, Zimmerman MD, Jablonska K, Stewart AJ, Minor W. Structural and immunologic characterization of bovine, horse, and rabbit serum albumins. Mol Immunol. 2012;52(3-4):174-182.
De Wit JN. Nutritional and functional characteristics of whey proteins in food products. J Dairy Sci. 1998;81(3):597-608.
Karthikeyan S, Yadav S, Paramasivam M, Srinivasan A, Singh TP. Structure of buffalo lactoferrin at 3.3 Å resolution at 277 K. Acta Crystallogr D Biol Crystallogr. 2000;56(6):684-689.
Aşkar Ş, Aşkar TK. Antimikrobiyel proteinler ve bağışıklıktaki önemi. Balıkesir Sağlık Bilimleri Dergisi. 2017;6(2):82-86.
Hoppe C, Andersen GS, Jacobsen S, Mølgaard C, Friis H, Sangild PT, Michaelsen KF. The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. J Nutr. 2008;138(1):145S-161S.
Berry TK, Yang X, Foegeding EA. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality. J Food Sci. 2009;74(5):E269-E277.
Tipton KD, Wolfe RR. Protein and amino acids for athletes. Food, Nutrition and Sports Performance II. 2004;104-129.
Morifuji M, Kanda A, Koga J, Kawanaka K, Higuchi M. Preexercise ingestion of carbohydrate plus whey protein hydrolysates attenuates skeletal muscle glycogen depletion during exercise in rats. Nutr. 2011;27(7-8):833-837.
Buckley JD, Thomson RL, Coates AM, Howe PR, DeNichilo MO, Rowney MK. Supplementation with a whey protein hydrolysate enhances recovery of muscle force-generating capacity following eccentric exercise. J Sci Med Sport. 2010;13(1):178-181.
Baer DJ, Stote KS, Paul DR, Harris GK, Rumpler WV, Clevidence BA. Whey protein but not soy protein supplementation alters body weight and composition in free-living overweight and obese adults. J Nutr. 2011;141(8):1489-1494.
Kell DB, Heyden EL, Pretorius E. The biology of lactoferrin, an iron-binding protein that can help defend against viruses and bacteria. Front Immunol. 2020;11:550441.
Dias KA, da Conceição AR, Pereira SMS, Oliveira LA, da Silva Rodrigues JV, Dias RS, ... Lucia CMD. Curcumin-Added Whey Protein Positively Modulates Skeletal Muscle Inflammation and Oxidative Damage after Exhaustive Exercise. Nutrients. 2022;14(22):4905.
Thongzai H, Matan N, Ganesan P, Aewsiri T. Interfacial properties and antioxidant activity of whey protein-phenolic complexes: Effect of phenolic type and concentration. Appl Sci. 2022;12(6):2916.
Oikawa SY, McGlory C, D'Souza LK, Morgan AK, Saddler NI, Baker SK, ... Phillips SM. A randomized controlled trial of the impact of protein supplementation on leg lean mass and integrated muscle protein synthesis during inactivity and energy restriction in older persons. Am J Clin Nutr. 2018;108(5):1060-1068.
Kurt CS, Çetintaş I. Yaşlı Bireylerde Protein ve Egzersizin Önemi. Kastamonu Univ Sağlık Bil Fakültesi Derg. 2024;3(1):38-57.
Guo M, editor. Whey protein production, chemistry, functionality, and applications. Hoboken, NJ: John Wiley & Sons; 2019.
De Kruif CG, Holt C. Casein micelle structure, functions and interactions. In: Advanced dairy chemistry—1 proteins: part a/part b. Boston, MA: Springer US; 2003. p. 233-276.
Tunick MH. Whey protein production and utilization: a brief history. In: Whey processing, functionality and health benefits. 2008. p. 1-13.
Demirci M, Arıcı M. Peyniraltı suyunun önemi. Hasad Dergisi. 1989;5(4):26-29.
McIntosh GH, Royle PJ, Le Leu RK, Regester GO, Johnson MA, Grinsted RL, ... Smithers GW. Whey proteins as functional food ingredients?. Int Dairy J. 1998;8(5-6):425-434.
Guo M, Wang G. History of whey production and whey protein manufacturing. In: Whey protein production, chemistry, functionality, and applications. Hoboken, NJ: John Wiley & Sons; 2019. p. 1-12.
Singh AK, Singh K. Utilization of whey for the production of instant energy beverage by using response surface methodology. Adv J Food Sci Technol. 2012;4(2):103-111.
Pescuma M, Hébert EM, Mozzi F, De Valdez GF. Functional fermented whey-based beverage using lactic acid bacteria. Int J Food Microbiol. 2010;141(1-2):73-81.
Dragone G, Mussatto SI, Oliveira JM, Teixeira JA. Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation. Food Chem. 2009;112(4):929-935.
Zydney AL. Protein separations using membrane filtration: new opportunities for whey fractionation. Int Dairy J. 1998;8(3):243-250.
Morr CV, Ha EYW. Whey protein concentrates and isolates: processing and functional properties. Crit Rev Food Sci Nutr. 1993;33(6):431-476.
Atra R, Vatai G, Bekassy-Molnar E, Balint A. Investigation of ultra-and nanofiltration for utilization of whey protein and lactose. J Food Eng. 2005;67(3):325-332.
Paul F, Arkin YA, Giladi A, Jaitin DA, Kenigsberg E, Keren-Shaul H, ... Amit I. Transcriptional heterogeneity and lineage commitment in myeloid progenitors. Cell. 2015;163(7):1663-1677.
Özcan T, Delikanlı B. Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludag Univ Ziraat Fak Derg. 2011;25(2):77-88.
Üstkoyuncu N, Eroğul O. Anahtarlamalı Relüktans Motor Tabanlı Medikal Santrifüj Sistemi. Gazi Univ J Sci Part C Des Technol. 2018;6(3):536-543.
Chen GQ, Qu Y, Gras SL, Kentish SE. Separation technologies for whey protein fractionation. Food Eng Rev. 2023;15(3):438-465.
Wei W, Chen M, Chen G. Issues in freeze drying of aqueous solutions. Chin J Chem Eng. 2012;20(3):551-559.
Karagül MS, Altuntaş B. Liyofilizasyon: Genel proses değerlendirmesi. Etlik Vet Mikrobiyol Derg. 2018;29(1):62-69.
Koluman A, Özkök S, Burkan ZT. Liyofilizasyonda Kullanılan Farklı Kriyoprotektantların Salmonella typhimurium Üzerine Etkisi. Akad Gida. 2012;10(4):28-30.
Koçan H. Lornoksikam içeren enjeksiyonluk liyofilize toz ürününün, tasarımla kalite (QBD) çerçevesinde, risk değerlendirmesi ile formülasyon tasarımı (Master's thesis, Sağlık Bilimleri Enstitüsü).
