Recent Trends in Membrane Processing of Whey
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-5459-9_16
Reference104 articles.
1. Addai, F. P., Lin, F., Wang, T., Kosiba, A. A., Sheng, P., Yu, F., Gu, J., Zhou, Y., & Shi, H. (2020). Technical integrative approaches to cheese whey valorization towards a sustainable environment. Food & Function, 11(10), 8407–8423. https://doi.org/10.1039/d0fo01484b
2. Aider, M., de Halleux, D., & Akbache, A. (2007). Whey cryoconcentration and impact on its composition. Journal of Food Engineering, 82(1), 92–102. https://doi.org/10.1016/j.jfoodeng.2007.01.025
3. Alkhudhiri, A., Darwish, N., & Hilal, N. (2012). Membrane distillation: A comprehensive review. Desalination, 287, 2–18. https://doi.org/10.1016/j.desal.2011.08.027
4. Alsyouri, H., Li, D., Lin, Y., Ye, Z., & Zhu, S. (2006). Counter diffusion self-assembly synthesis of nanostructured silica membranes. Journal of Membrane Science, 282(1–2), 266–275. https://doi.org/10.1016/j.memsci.2006.05.046
5. Anis, S. F., Hashaikeh, R., & Hilal, N. (2019). Microfiltration membrane processes: A review of research trends over the past decade. Journal of Water Process Engineering, 32, 100941. https://doi.org/10.1016/j.jwpe.2019.100941
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