A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey-Reference-Cited by-同舟云学术

A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey

Published:2022-07-13 Issue:4 Volume:75 Page:749-760
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Blais Herehau N¹²^ORCID,Schroën Karin²,Tobin John T¹

Affiliation:

1. Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark, Fermoy Co. Cork Ireland

2. Laboratory of Food Process Engineering Wageningen University P.O. Box 17 6700 AA Wageningen The Netherlands

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12884

Reference48 articles.

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2. Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane

3. Fractionation of α-lactalbumin from β-lactoglobulin using positively charged tangential flow ultrafiltration membranes

4. Fractionation of α-lactalbumin and β-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes

5. Comparison of flat-sheet and spiral-wound negatively-charged wide-pore ultrafiltration membranes for whey protein concentration

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