[Darewicz M., Dziuba J. (2005). The structure of milk proteins versus their functional properties (in Polish). Zywn.-Nauk. Technol. Ja., 2: 47-60.]Search in Google Scholar
[Dereck E.W., Chatterton D.E.W., Smithers G., Roupas P., Brodkorb A. (2006). Bioactivity ofβ-lactoglobulin andα-lactoalbumin - technological implications for processing. Int. Dairy J., 16: 1229-1240.]Search in Google Scholar
[Dybowska B.E. (2011). Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase. J. Food Eng., 104: 81-88.]Search in Google Scholar
[Elias R.J., Kellerby S.S., Decker E.A. (2008). Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr., 48: 430-441.]Search in Google Scholar
[El-Zahar K., Sitohy M., Choiset Y., Metro F., Haertle T., Chobert J.M. (2004). Antimicrobial activity of ovine whey protein and their peptic hydrolysates. Milchwissenschaft, 59: 653-656.]Search in Google Scholar
[Herceg Z., Režek A., Lelas V., Krešić G., Franetović M. (2007). Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions. J. Food Eng., 79: 279-286.]Search in Google Scholar
[Jędrzejkiewicz K., Florowska A. (2007). Stability and quality of non-cholesterol, low-fat mayonnaise emulsions with inulin (in Polish). Zywn.-Nauk. Technol. Ja., 5: 346-359.]Search in Google Scholar
[Kiokias S., Dimakou C., Oreopoulou V. (2007). Effect of heat treatment and droplet size on the oxidative stability of whey protein emulsions. Food Chem., 105: 94-100.]Search in Google Scholar
[Korhonen H., Pihlanto A. (2006). Bioactive peptides: production and functionality. Review. Int. Dairy J., 16: 945-960.]Search in Google Scholar
[Kryża K., Stodolnik L. (2007). The change of oxidative and physical stability of low-fat emulsions during cooling storage (in Polish). Zywn.-Nauk. Technol. Ja., 352: 28-43.]Search in Google Scholar
[Lucey J. (2008). Milk protein gels. In: Milk proteins: from expression to food, A. Thompson, M. Boland, H. Singh (eds). Academic Press, San Diego, USA, pp. 449-481.10.1016/B978-0-12-374039-7.00016-7]Search in Google Scholar
[Mestdagh F., Kerkaert B., Cucu T., De Meulenear B. (2011). Interaction between whey proteins and lipids during light-induced oxidation. Food Chem., 126: 1190-1197.]Search in Google Scholar
[Osborn H.T., Akoh C.C. (2004). Effect of emulsifier type, droplet size and concentration on lipid oxidation in structured lipid-based oil-in-water emulsions. Food Chem., 84: 451-456.]Search in Google Scholar
[Pawlik S. (1999). Production of milk concentrates (in Polish). Oficyna Wydawnicza“Hoża”, Warsaw, Poland.]Search in Google Scholar
[Peña- Ramos E.A., Xiong Y.L. (2003). Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Sci., 64: 259-263.]Search in Google Scholar
[Recio I., Visser S. (2000). Antibacterial and binding characteristics of bovine, ovine and caprine lactoferrins:acomparative study. Int. Dairy J., 10: 597-605.]Search in Google Scholar
[Ries D., Ye A., Haisman D., Singh H. (2010). Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions. Int. Dairy J., 20: 72-78.]Search in Google Scholar
[Regulation of the Minister of Health of 23 December 2002 regarding the determination of the sampling procedures and the procedures of conducting laboratory tests of cosmetics (in Polish). Dz. U.z2003 r. Nr 9, poz. 107.]Search in Google Scholar
[Śliwa K., Sikora E., Ogonowski J. (2010). Cosmetic applications of whey (in Polish). Wiad. Chem., 64: 5-6.]Search in Google Scholar
[Śliwiński E.L., Roubos P.J., Zoet F.D.,van Boekel M.A.J.S., Wouters J.T.M. (2003). Effect of heat on physicochemical properties of whey protein-stabilised emulsions. Colloid. Surface. B, 31: 231-242.]Search in Google Scholar
[Tabaszewska M., Grega T., Sikora E. (2012). Skin care cosmetic preparation (in Polish). B1 218449.]Search in Google Scholar
[Tabaszewska M., Grega T., Sikora E. (2014). The method of making cosmetic preparation containing whey protein concentrate (in Polish). B1 217398.]Search in Google Scholar
[Taherian A.R., Britten M., Sabik H., Fustier P. (2011). Ability of whey protein isolate and/ or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion. Food Hydrocolloid., 25: 868-878.]Search in Google Scholar
[Tong L.M., Sasaki S., Mc Clements D.J., Decker E.A. (2000). Mechanisms of the antioxidant activity ofahigh molecular weight fraction of whey. J. Agr. Food Chem., 48: 1473-1478.]Search in Google Scholar
[Viljanen K. (2005). Protein oxidation and protein-lipid interactions in different food models in the presence of berry phenolics (dissertation). EKTseries 1342. University of Helsinki. Department of Applied Chemistry and Microbiology, 87 +36 pp.]Search in Google Scholar
[Worobiej E., Wujkowska A., Drużyńska B., Wołosiak R. (2008). Antioxidant activity of commercial preparations of whey proteins (in Polish). Zywn.-Nauk. Technol. Ja., 459: 35-42.]Search in Google Scholar
[Ye A. (2008). Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate. Food Chem., 110: 946-952.]Search in Google Scholar
[Zhu D., Damodaran S., Lucey J.A. (2010). Physicochemical and emulsifying properties of whey protein isolate WPIdextran conjugates produced in aqueous solution. J. Agr. Food Chem., 58: 2988-2994.]Search in Google Scholar
[Zimecki M., Artym J. (2005). Therapeutic properties of proteins and peptides from colostrum and milk. Review. Postepy Hig. Med. Dosw., 59: 309-323. ]Search in Google Scholar
