Concentration of Milk Proteins for Producing Cheese Using a Shear-Enhanced Ultrafiltration Technique-Reference-Cited by-同舟云学术

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Concentration of Milk Proteins for Producing Cheese Using a Shear-Enhanced Ultrafiltration Technique

Published:2016-10-11 Issue:42 Volume:55 Page:11130-11138
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Ding Luhui¹,Zhang Wenxiang²,Ould-Dris Aissa¹,Jaffrin Michel Y.³,Tang Bing²

Affiliation:

1. EA 4297 TIMR, University of Technology of Compiegne, 60205 Compiegne Cedex, France

2. School of Environmental Science and Engineering, Guangdong University of Technology, Guangzhou 510006, People’s Republic of China

3. UMR 7338, Technological University of Compiegne, 60205 Compiegne Cedex, France

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.iecr.6b02738

Reference34 articles.

1. Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese

2. Treatment of oil-in-water emulsions by a destabilization/ultrafiltration hybrid process: Statistical analysis of operating parameters

3. Hollow fiber and spiral cheese whey ultrafiltration: minimizing controlling resistances

4. Effects of Hydraulic Conditions on Effluent Quality, Flux Behavior, and Energy Consumption in a Shear-Enhanced Membrane Filtration Using Box-Behnken Response Surface Methodology

5. Alginate block fractions and their effects on membrane fouling

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