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Artículos de revistas sobre el tema "Whey"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Maqsood, Ahmad, and Waqas Hussain Muhammad. "UTILIZATION OF WHEY & WHEY PROTEINS: EITHER TO REUSE OR TO REDUCE COST OF CHEESE MAKING PROCESS BY USING ADVANCE TECHNIQUES." International Journal of Multidisciplinary Academic Research www.multidisciplinaryjournals.com 4, no. 4 (2016): 87–95. https://doi.org/10.5281/zenodo.4415188.

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Whey is still considered as a dairy waste by dairy industries, and therefore, does not have any value. At the start of 21 st century, regulations were developed for the disposal of why waste. Recently,  scientific  studies  unrevealed  the  secrets  whey  protein  and  develop  a  number  of techniques and methods to get whey protein with best nutritional and functional value. Advance technologies such as ultrafiltration, bio fermentation, transformation, have increased the again use of whey waste. Cost effectiveness is only the reaso

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2

Paladii, I.V., Е.G. Vrаbiе, C.G. Sprinciаn, and М. К. Bоlоgа. "Whey: The state of the Art. Part I. Classification, Composition, Properties, Derivatives, Applications." Электронная обработка материалов 1, no. 57 (2021): 52–69. https://doi.org/10.5281/zenodo.4456698.

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The current state of the art on studying whey is presented. The properties of whey, its chemical composition, classification, and derivatives are represented; the emphasis is made on the usefulness of the valued components of a dry substance and the necessity to develop new technological processes. The protein composition and the characteristics of the whey protein derivatives are presented. The functional and nutritional properties of the whey proteins and products on their basis and the application of whey derivatives in food industry are described.  The curative properties of whey and

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3

Amaral, Danilo de Assis, and José Augusto Ferreira da Silva. "Whey in the industry: environmental and valorization impacts." Núcleo do Conhecimento 01, no. 09 (2021): 41–57. https://doi.org/10.32749/nucleodoconhecimento.com.br/environmental-engineering-en/whey.

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Whey is a costly and environmentally harmful co-product. Coming from the activities of dairy industries, especially cheese production, whey cannot be discarded directly into the environment because it has a high content of organic matter, which can become an environmental and economic problem, since its treatment for subsequent disposal is time consuming and laborious. In recent decades, however, much research has been developed in search of viable alternatives for the use of whey, instead of just discarding it. One alternative to this is the valorization of whey. The valorization of whey is,

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4

Ravi, Viradiya. "Utilization of Whey Protein as Whey Ice Candy Produce Bioactive Peptides and Reduce Its Antigenicity." Food and Agriculture Spectrum journal 02, no. 01 (2021): 60–70. https://doi.org/10.5281/zenodo.4732414.

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<em>In this study, reduce the antigenicity of whey protein using the digestive enzyme it’s the way whey ice candy has been preparing. Pepsin enzyme was used for hydrolysis and produce bioactive peptide-like ACE-inhibitor, an opioid peptide which is beneficial for cardiovascular health, nervous system, improve digestibility system, increases metal-binding ability, anti- appetizing and boost immunity. It is containing fruit juices and sugar which will increase the palatability of whey candy. According to the consumer acceptability test of whey ice candy was successfully accepted in the mar

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5

Volpe, Stella Lucia. "Whey or No Whey?" ACSM's Health & Fitness Journal 13, no. 5 (2009): 30–31. http://dx.doi.org/10.1249/fit.0b013e3181b48080.

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6

Jelen, P. "Whey and whey utilization." International Dairy Journal 2, no. 6 (1992): 373–75. http://dx.doi.org/10.1016/0958-6946(92)90028-k.

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7

Halpin-Dohnalek, Margaret I., and Elmer H. Marth. "Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter." Journal of Dairy Science 72, no. 12 (1989): 3149–55. http://dx.doi.org/10.3168/jds.s0022-0302(89)79473-x.

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8

Roehl, Darryl, and Pavel Jelen. "Surface Tension of Whey and Whey Derivatives." Journal of Dairy Science 71, no. 12 (1988): 3167–72. http://dx.doi.org/10.3168/jds.s0022-0302(88)79920-8.

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9

Kováčová, R., A. Synytsya, and J. Štětina. "Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S4—S8. http://dx.doi.org/10.17221/632-cjfs.

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The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure &beta;-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the &xi;-potential (surface electrical potential) of particles. In mixed pectin-&beta;--lactoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which cause

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10

Babenyshev, S. P., V. E. Zhidkov, D. S. Mamay, V. P. Utkin, and N. A. Shapakov. "ULTRAFILTRATION OF MODIFIED MILK WHEY." Food and Raw Materials 4, no. 2 (2016): 101–10. http://dx.doi.org/10.21179/2308-4057-2016-2-101-110.

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11

Gangurde, HemantH, PoojaS Patil, MayurA Chordiya, and NayanaS Baste. "Whey protein." Scholars' Research Journal 1, no. 2 (2011): 69. http://dx.doi.org/10.4103/2249-5975.99663.

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12

HORNE, D. S. "Whey proteins." International Journal of Dairy Technology 43, no. 1 (1990): 3–4. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02753.x.

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13

Korhonen, Hannu J. "Whey proteins." Nutrafoods 9, no. 4 (2010): 5. http://dx.doi.org/10.1007/bf03223342.

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14

Ney, Denise M., and Christopher J. Boehler. "Whey protein." Nutrafoods 10, no. 2-3 (2011): 17–22. http://dx.doi.org/10.1007/bf03223384.

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15

Parris, Nicholas, Skelte G. Anema, Harjinder Singh, and Lawrie K. Creamer. "Aggregation of whey proteins in heated sweet whey." Journal of Agricultural and Food Chemistry 41, no. 3 (1993): 460–64. http://dx.doi.org/10.1021/jf00027a021.

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16

Smithers, Geoffrey W. "Whey and whey proteins—From ‘gutter-to-gold’." International Dairy Journal 18, no. 7 (2008): 695–704. http://dx.doi.org/10.1016/j.idairyj.2008.03.008.

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17

Dev, Ujwal, CT Sathian, Deepak Mathew, P. Sudheer Babu, and Joseph Mathew. "Biogas production potential of paneer whey, whey-cow dung and whey-poultry litter combinations." Journal of Veterinary and Animal Sciences 55, no. 1 (2024): 7–13. http://dx.doi.org/10.51966/jvas.2024.55.1.7-13.

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18

Stobaugh, Heather. "Maximizing Recovery and Growth When Treating Moderate Acute Malnutrition with Whey-Containing Supplements." Food and Nutrition Bulletin 39, no. 2_suppl (2018): S30—S34. http://dx.doi.org/10.1177/0379572118774492.

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Background: Much debate exists about the utility of dairy ingredients in the supplementary foods used to treat childhood moderate acute malnutrition (MAM). Objective: To review the evidence regarding the effectiveness of dairy-containing supplements, particularly specially formulated foods containing whey permeate and whey protein concentrate, in treating children with MAM. Methods: A summary of a conference presentation regarding an overview of current evidence behind the use of whey in supplementary foods, including results of a randomized double-blinded clinical effectiveness trial involvin

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19

Yonis, A., Rasha Nagib, and Lobna AboNishouk. "UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES." Journal of Food and Dairy Sciences 5, no. 10 (2014): 731–39. http://dx.doi.org/10.21608/jfds.2014.53212.

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20

Neville, J. R., K. J. Armstrong, and J. Price. "Ultra Whey 99: a whey protein isolate case study." International Journal of Dairy Technology 54, no. 4 (2001): 127–29. http://dx.doi.org/10.1046/j.1364-727x.2001.00022.x.

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21

Monahan, Frank J., D. Julian McClements, and John E. Kinsella. "Polymerization of whey proteins in whey protein-stabilized emulsions." Journal of Agricultural and Food Chemistry 41, no. 11 (1993): 1826–29. http://dx.doi.org/10.1021/jf00035a004.

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22

Nishanthi, Manjula, Todor Vasiljevic, and Jayani Chandrapala. "Properties of whey proteins obtained from different whey streams." International Dairy Journal 66 (March 2017): 76–83. http://dx.doi.org/10.1016/j.idairyj.2016.11.009.

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23

T.A. Volkova, T. A. Volkova. "New technical documents for whey and whey protein concentrates." Milk branch magazine, no. 12 (November 20, 2024): 16–17. https://doi.org/10.33465/2222-5455-2024-12-16-17.

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24

Salvador Perez Huertas, Salvador Perez Huertas, and Konrad Terpi owski and Marta Tomczy ska Mleko Konrad Terpi owski and Marta Tomczy ska Mleko. "Surface Properties of Whey Protein Gels." Journal of the chemical society of pakistan 41, no. 6 (2019): 956. http://dx.doi.org/10.52568/000807/jcsp/41.06.2019.

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Surface properties of whey protein gels are reviewed based on traditional microscopic techniques and new methods, as optical profilometer and contact angle measurements. Optical profilometer is an instrument allowing measurement of surface roughness and contact angle measurements to determine the surface wettability behavior (hydrophobicity/hydrophilicity) of the gels. Investigation of surface properties of whey protein gels is very important, as it can transform this product to a new level of application. It could be used as a matrix for an active ingredient release, material for tissue engin

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25

Moura, Andrezza Kyarelle Bezerra de, Renata Nayhara de Lima, Kátia Tatiana de Lima Lopes, et al. "Calf performance when fed with cheese whey associated with discarded powdered milk." Semina: Ciências Agrárias 40, no. 6Supl3 (2019): 3595. http://dx.doi.org/10.5433/1679-0359.2019v40n6supl3p3595.

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The objective of this study was to evaluate the performance of calves (Holstein × No Defined Breed Standard) fed powdered cheese whey associated with discarded powdered milk up to 60 days of age. Forty calves (35 kg initial average weight) were used, distributed in a completely randomized design with four treatments and ten repetitions per treatment: whole milk (control), 100% milk powder, 80% milk powder + 20% cheese whey powder, 60% milk powder + 40% cheese whey powder. Consumption, performance, and economic analysis were evaluated. Data were analyzed for variance and comparison of orthogona

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26

Roseline, T. M. Bleoussi, T. R. Konfo Christian, C. K. Tchekessi Célestin, et al. "Nutritional quality and use of whey in human food for its valorization." World Journal of Advanced Research and Reviews 8, no. 1 (2020): 284–93. https://doi.org/10.5281/zenodo.4318119.

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Whey is generated during cheese making and can be up to nine times the weight of cheese. The objective of this work is to highlight the nutritional quality and the importance of whey in order to explore other ways of valuing it in human food with a view to improving the nutritional quality of locally processed foods in Benin. To achieve this goal, a literature review was carried out between January and September 2020. The results revealed that whey contains more than 90% water. It also has a high content of lactose (75% of the dry matter), a low content of fat, soluble milk proteins (approxima

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27

Horáčková, Š., P. Sedláčková, M. Sluková, and M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk." Czech Journal of Food Sciences 32, No. 6 (2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.

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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched

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28

Oksana, Chabanova, Bondar Sergii, Kotliar Yevhenii, Nedobiychuk Tatiana, and Verkhivker Yakiv. "Analysis of the pectin extraction process at recycling of secondary material resources." Technology audit and production reserves 3, no. 3(59) (2021): 34–39. https://doi.org/10.15587/2706-5448.2021.235270.

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<em>The object of research is the secondary material resources of processing plant and animal raw materials, namely fruit pomace and milk whey. One of the most problematic areas is that the waste of these industries has high rates of biological and chemical oxygen consumption of wastewater, which significantly impairs the operation of local and city treatment facilities. In addition, the parameters of extraction and determination of the quality indicators of the obtained product are not well defined. The processing of whey and pomace of fruit crops can reduce the environmental burden on the en

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29

Mohamed, Osman Mohamed Abdalla, and Bahar Elnour Yahya Zuba. "Physicochemical and Sensory Characteristics of Whey-based White Cheese Supplemented with Whole Milk Powder." Journal of Applied Life Sciences International 13, no. 1 (2017): 1–12. https://doi.org/10.9734/JALSI/2017/34761.

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<strong>Aims</strong><strong>:</strong> The aim of the study is to manufacture and determine the physicochemical and sensory characteristics of white cheese from whey supplemented with milk powder. <strong>Methodology:</strong> Cheese was manufactured from whey left after mozzarella cheese manufacture Cheese was manufactured from whey only (T1), and whey + milk powder (T2 and T3). Salt (2% w/w) was added to all treatments, while white vinegar (5% w/w) was added to T2 and T3. Cheese was stored without whey at 5°C for 30 days, and physicochemical and sensory characteristics were determined at 1,

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30

Serbova, T. V., O. P. Serova, S. A. Brekhova, M. I. Slozhenkina, and N. I. Mosolova. "Compound whey dessert." IOP Conference Series: Earth and Environmental Science 548 (September 2, 2020): 082049. http://dx.doi.org/10.1088/1755-1315/548/8/082049.

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31

Chebotarev, E., A. Maksimenko, S. Emelyanov, A. Malsugenov, and A. Lyamina. "Study of centrifugal separation of milk whey and whey concentrates." IOP Conference Series: Earth and Environmental Science 677, no. 3 (2021): 032081. http://dx.doi.org/10.1088/1755-1315/677/3/032081.

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32

Yoon, Yoh-Chang, Sung-Il An, A.-Ram Jeong, Song-Ee Han, Myeong-Hee Kim, and Chang-Kwon Lee. "Characteristics of Whey Protein (WPC-30) Hydrolysate from Cheese Whey." Journal of Animal Science and Technology 52, no. 5 (2010): 435–40. http://dx.doi.org/10.5187/jast.2010.52.5.435.

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33

Hauser, Bruno, Kathelijn Keymolen, Uwe Blecker, et al. "A Comparative Evaluation of Whey Hydrolysate and Whey-Predominant Formulas." Clinical Pediatrics 32, no. 7 (1993): 433–37. http://dx.doi.org/10.1177/000992289303200708.

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34

Ibach, Alexander, and Matthias Kind. "Crystallization kinetics of amorphous lactose, whey-permeate and whey powders." Carbohydrate Research 342, no. 10 (2007): 1357–65. http://dx.doi.org/10.1016/j.carres.2007.03.002.

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35

Agarkova, Eugeniya, Alexandr Kruchinin, Nikita Zolotaryov, Nataliya Pryanichnikova, Zinaida Belyakova, and Tatyana Fedorova. "Processing cottage cheese whey components for functional food production." Foods and Raw Materials 8, no. 1 (2020): 52–59. http://dx.doi.org/10.21603/2308-4057-2020-1-52-59.

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Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey with enzyme preparations of acid proteases from Aspergillus oryzae with an activity of 400 units/g and a pH range of 3.0 to 5.0. Study objects and methods. Pre-concentrated whey was enzymatically hydrolyzed at 30°C, 40°C, and 50°C for 60 to 180 min (pH 4.6). Non-hydrolyzed whey protein concentrates were used as a control. The amount of enzyme pr

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36

Nivedha, Sa, Nayanib Sameera, and Mathb Rudrayya. "EFFECT OF SWEETENER IN THE FORMULATION OF CHOCOLATE WHEY PROTEIN CONCENTRATE." International Journal of Marketing & Financial Management 10, no. 1 (2022): 27–32. https://doi.org/10.5281/zenodo.7043618.

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ABSTRACT <em>The objective of this paper is to discuss on the sweetness aspect of chocolate whey protein powder formulation. The trails for the analysis is carried out with two different sweeteners  which are , sucralose and Nuva sweet 600. The sweetener aspect in the Chocolate flavored whey protein powder has been evaluated by trails for its dispersibility and the sensory characteristic for the analysis are studied. Among the two sweeteners, it was found that  Nuva 600 sweet has more preferable sweeteness and overall acceptability than sucralose of the two samples</em>

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37

Volodymyr, Yukalo, Datsyshyn Kateryna, and Storozh Liudmyla. "IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS." EUREKA: Life Sciences 5 (September 30, 2019): 52–57. https://doi.org/10.21303/2504-5695.2019.00993.

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Milk whey proteins are valueble nutritional ingredients with a number of health-beneficial properties. Whey proteins are also a source of bioactive peptides that can be released in the process of proteins enzymatic hydrolysis. In this connection, there often is a need to compare their proteolytic action on milk whey proteins. It is important to take into account the specificities of the composition and properties of milk whey proteins. The aim of the research was to improve the method of comparative study of milk whey proteins enzymatic hydrolysis. Casein and whey were obtained from fresh cow

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38

Manoj, Sachin, and A. R. Shabaraya. "Getting Whey-Hearted: A Review Responding to Myths about Protein, Specifically Whey." International Journal of Research and Review 8, no. 5 (2021): 497–500. http://dx.doi.org/10.52403/ijrr.20210560.

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Whey protein is the number one supplement being used by body builders and athletes today to reach their fitness goals. Whey protein is gaining its popularity even if there are some myths regarding whey protein. Whey is a milk protein that has become extremely popular in recent years. One of the main reasons for its popularity is the fact that whey protein has been linked to muscle building and increased strength. Most body builders do associate real gains with whey protein supplements. Even though the benefits of using whey protein are pretty clear, there still exist some myths about this supp

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Tupasela, Tuomo, Heikki Koskinen, and Pirkko Antila. "Whey pretreatments before ultrafiltration." Agricultural and Food Science 3, no. 5 (1994): 473–79. http://dx.doi.org/10.23986/afsci.72719.

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Whey is a by-product of cheesemaking. Whey dry matter contains mainly lactose, but also valuable whey proteins. The aim of this study was to develop improvements to whey protein membrane isolation processes. In our trials CaCl2 -added, pH-adjusted and heat-treated wheys were found to have MF (microfiltration) permeate fluxes about 30% higher than in untreated MF whey. The total solids and protein content of the MF permeates decreased compared to the original wheys. UF (ultrafiltration) trials were conducted using MF whey to compare it with centrifugally separated whey. The MF whey consistently

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40

Hamid, Mukhtar. "Recent Developments in Purifi cation Techniques for Whey Valorization." Journal of Biomedical Research & Environmental Sciences 2, no. 9 (2021): 876–87. https://doi.org/10.37871/jbres1326.

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Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purifi ed. Previously, the methods such as heat or acid treatment, precipitation and salting out were effi cient only on laboratory scale and caused degradation of native protein

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41

WONG, CHUN W., AI H. LIU, GEOFFREY O. REGESTER, GEOFFREY L. FRANCIS, and DENNIS L. WATSON. "Influence of whey and purified whey proteins on neutrophil functions in sheep." Journal of Dairy Research 64, no. 2 (1997): 281–88. http://dx.doi.org/10.1017/s0022029996002051.

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The effects of ruminant whey and its purified fractions on neutrophil chemotaxis and superoxide production in sheep were studied. Both colostral whey and milk whey were found to inhibit chemotaxis regardless of whether they were autologous or homologous, but the inhibitory effects were abolished by washing neutrophils with culture medium before their use in the chemotaxis assay. Colostral whey and milk whey also inhibited the chemotactic activity of zymosan-activated serum. Whey fractions of various degrees of purity such as lactoferrin, lacto-peroxidase, lactoferrin–lactoperoxidase, α-lactalb

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42

Thangjam, Prathamjeet. "Whey Protein and its Impact on Renal and Cardiovascular Systems: A Mixed-Method Analysis." SSRG International Journal of Medical Science 11, no. 5 (2024): 1–12. https://doi.org/10.14445/23939117/IJMS-V11I5P101.

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Healthcare and medical facilities have recently been challenged by a significant rise in renal and cardiovascular diseases, requiring a focus on more definitive treatment, dietary interventions and supplements. Whey Protein has gained popularity across the globe for its potential health benefits, particularly in the domain of muscle building and recovery. Recentstudies show Whey Protein’s possibility of playing a role in managing and improving cardiovascular and renal health. Theresearch aims to analyze the effectiveness of Whey Protein intake for recovering renal and cardiovas

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43

Aslı, Raziye KESER, and KIRDAR Sevgi. "Determination of the Pollution Parameters in Strained Yogurt Industry Wastewater." European Journal of Advances in Engineering and Technology 7, no. 9 (2020): 5–11. https://doi.org/10.5281/zenodo.10667868.

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<strong>ABSTRACT</strong> The main principle in the production of strained yogurt is to reduce the water content by removing the serum phase of the strained yogurt to increase product resistance to deterioration. In the production of strained yogurt, approximately 33% of the yogurt is retained in the bag while 67% is excreted as serum. Yogurt whey has nutritional value, as does whey and buttermilk; however, the yogurt whey produced from strained yogurt production is sent directly to the sewer system and cannot be commercially assessed. This whey causes both environmental pollution and nutrient

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44

Isfari, Dinika, Dinika Isfari, Utama Gemilang Lara, and Utama Gemilang Lara. "Cheese whey as potential resource for antimicrobial edible film and active packaging production." Foods and Raw Materials 7, no. 2 (2019): 229–39. http://dx.doi.org/10.21603/2308-4057-2019-1-229-239.

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Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will e

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45

Mignone, Linda E. "Whey protein: The “whey” forward for treatment of type 2 diabetes?" World Journal of Diabetes 6, no. 14 (2015): 1274. http://dx.doi.org/10.4239/wjd.v6.i14.1274.

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46

Hayes, K. D., and S. S. Nielsen. "Plasmin Levels in Fresh Milk Whey and Commercial Whey Protein Products." Journal of Dairy Science 83, no. 3 (2000): 387–94. http://dx.doi.org/10.3168/jds.s0022-0302(00)74893-4.

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S. Gad, Ahmed, Wafaa H. Emam, Gamal F. Mohamed, and Ahmed F. Sayd. "Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”." American Journal of Food Technology 8, no. 3 (2013): 133–48. http://dx.doi.org/10.3923/ajft.2013.133.148.

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Alaviuhkola, Timo, and Matti Harju. "Utilization of Whey Protein Concentrate and Hydrolysed Whey by Growing Pigs." Acta Agriculturae Scandinavica 35, no. 2 (1985): 213–16. http://dx.doi.org/10.1080/00015128509435777.

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Creusot, Nathalie, and Harry Gruppen. "Protein−Peptide Interactions in Mixtures of Whey Peptides and Whey Proteins." Journal of Agricultural and Food Chemistry 55, no. 6 (2007): 2474–81. http://dx.doi.org/10.1021/jf062608i.

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Ghanimah, Mohamed Abed. "Functional and technological aspects of whey powder and whey protein products." International Journal of Dairy Technology 71, no. 2 (2017): 454–59. http://dx.doi.org/10.1111/1471-0307.12436.

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