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Food and Bioproducts Processing
2022
131
136--143
Effect of flow channel number in multi-channel tubular ceramic microfiltration membranes on flux and small protein transmission in milk protein fractionation
Journal of Membrane Science
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644
120153
Technofunctionality of beta-Lg and beta-Lg Nanosized Particles at Air/Water and Oil/Water Interfaces as a Function of Structural and Surface Characteristics
ACS Food Science & Technology
2021
Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production
Journal of Food Engineering
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312
110745
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
Food Hydrocolloids
2022
123
106903
Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
Food Hydrocolloids
2022
123
107109