Concentration of liquid whole egg by membrane filtration
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.41.2012.suppl.12
Reference17 articles.
1. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg;Ayadi M.A.;J. Fd Sci.,2008
2. Ultrafiltration and Microfiltration Handbook
3. Concentration of liquid egg white by vacuum evaporation and reverse osmosis;Conrad K.M.;J. Fd Sci.,1993
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter;Acta Alimentaria;2023-06-19
2. Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein;Food Chemistry;2020-05
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