Effect of pH on the Startup of a Continuous Foam Fractionation Process Containing Ovalbumin
Author:
Publisher
Informa UK Limited
Subject
Filtration and Separation,Process Chemistry and Technology,General Chemical Engineering,General Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1081/SS-120018125
Reference14 articles.
1. Foam fractionation of proteins: Concentration of aqueous solutions of bovine serum albumin
2. Foam fractionation of globular proteins
3. Bubble and foam concentration of cellulase
4. Effects of kinetics of adsorption and coalescence on continuous foam concentration of proteins: Comparison of experimental results with model predictions
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