Minimizing whey protein retention in cross-flow microfiltration of skim milk

G Samuelsson; Petr Dejmek; Gun Trägårdh; Marie Paulsson

doi:10.1016/s0958-6946(97)00009-5

ScienceGate Book Chapters

JOURNAL ARTICLE

Minimizing whey protein retention in cross-flow microfiltration of skim milk

G Samuelsson Petr Dejmek Gun Trägårdh Marie Paulsson

Year: 1997 Journal: International Dairy Journal Vol: 7 (4)Pages: 237-242 Publisher: Elsevier BV

DOI: 10.1016/s0958-6946(97)00009-5

Get Full-Text PDF Get Analytical Report

Keywords:

Microfiltration Skimmed milk Chemistry Limiting Flux (metallurgy) Chromatography Permeation Casein Ultrafiltration (renal) Whey protein Analytical Chemistry (journal) Membrane Food science Biochemistry Organic chemistry

Metrics

Cited By

0.86

FWCI (Field Weighted Citation Impact)

Refs

0.76

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Membrane Separation Technologies

Physical Sciences → Environmental Science → Water Science and Technology

Electrospun Nanofibers in Biomedical Applications

Physical Sciences → Materials Science → Biomaterials

Membrane-based Ion Separation Techniques

Physical Sciences → Engineering → Biomedical Engineering

Minimizing whey protein retention in cross-flow microfiltration of skim milk

Metrics

Citation History

Topics

Related Documents

Static turbulence promoter in cross-flow microfiltration of skim milk

The effect of turbulence promoter on cross-flow microfiltration of skim milk

Effect of different diafiltration process on the protein fractionation of skim milk by cross flow microfiltration

Low cross-flow velocity microfiltration of skim milk for removal of bacterial spores

Kenics Static Mixer as Turbulence Promoter in Cross-Flow Microfiltration of Skim Milk