Preparation of Low-Lactose Milk Powder by Coupling Membrane Technology-Reference-Cited by-同舟云学术

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Preparation of Low-Lactose Milk Powder by Coupling Membrane Technology

Published:2020-04-08 Issue:15 Volume:5 Page:8543-8550
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Zhang Hongjie¹,Tao Yanyao¹,He Yubin¹,Pan Jiefeng¹^ORCID,Yang Kai¹,Shen Jiangnan¹^ORCID,Gao Congjie¹²

Affiliation:

1. Center for Membrane Separation and Water Science & Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, P. R. China

2. Huzhou Institute of Collaborative Innovation Center for Membrane Separation and Water Treatment, Zhejiang University of Technology, 1366 Hongfeng Road, Huzhou, Zhejiang 313000, P. R. China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acsomega.9b04252

Reference30 articles.

1. Correlation of lactose maldigestion, lactose intolerance, and milk intolerance

2. Selective and sensitive determination of lactose in low-lactose dairy products with HPAEC-PAD

3. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits

4. The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process

5. A comparison of the formation of intermediary products during lactose hydrolysis with free and immobilized thermophilic lactase

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1. Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports;Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications [Working Title];2024-05-22

2. Recent advances in nanofiltration-based hybrid processes;Desalination;2023-11

3. Adsorption of Lactose Using Anion Exchange Resin by Adding Boric Acid from Milk Whey;Separations;2023-10-03

4. Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production;Foods;2023-06-29

5. Technological Approaches to Improve Food Quality for Human Health;Nutritional Health;2023

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