Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation
Author:
Publisher
Elsevier BV
Subject
Safety, Risk, Reliability and Quality,General Chemical Engineering,Environmental Chemistry,Environmental Engineering
Reference22 articles.
1. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein-based nutritional beverage products: a review;Barone;Compr. Rev. Food Sci. Food Saf.,2022
2. Calcium: a comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products;Barone;Compr. Rev. Food Sci. Food Saf.,2021
3. Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: effect of pH and ionic strength;Baumy;Le Lait,1988
4. Foam fractionation – standard separator and refluxing columns;Brunner;Ind. Eng. Chem. Fund.,1963
5. The use of an auxiliary ligand in foam fractionation of copper;Dick;Ind. Eng. Chem. Fund.,1971
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