High concentration of skim milk proteins by ultrafiltration: Characterisation of a dynamic membrane system with a rotating membrane in comparison with a spiral wound membrane-Reference-Cited by-同舟云学术

High concentration of skim milk proteins by ultrafiltration: Characterisation of a dynamic membrane system with a rotating membrane in comparison with a spiral wound membrane

Published:2015-12 Issue: Volume:51 Page:75-83
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Meyer Patricia,Mayer Alexander,Kulozik Ulrich

Funder

German Ministry of Economics and Technology

FEI

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. Effect of acidification of whey protein-free precheese retentate on viscosity increase at different concentrations;Aaltonen;LWT – Food Science and Technology,2012

2. Concentration of total milk proteins by high shear ultrafiltration in a vibrating membrane module;Akoum;Journal of Membrane Science,2005

3. Microfiltration and ultrafiltration of UHT skim milk with a vibrating membrane module;Al-Akoum;Separation and Purification Technology,2002

4. Studies on ultrafiltration of casein whey using a rotating disk module: effects of pH and membrane disk rotation;Bhattacharjee;Desalination,2006

5. Rheology and phase behavior of dense casein micelle dispersions;Bouchoux;Journal of Chemical Physics,2009

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