386 related articles for article (PubMed ID: 28647330)
21. Development and optimization of a carbon dioxide-aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk.
Fritsch J; Moraru CI
J Dairy Sci; 2008 Oct; 91(10):3744-60. PubMed ID: 18832196
[TBL] [Abstract][Full Text] [Related]
22. A process efficiency assessment of serum protein removal from milk using ceramic graded permeability microfiltration membrane.
Tremblay-Marchand D; Doyen A; Britten M; Pouliot Y
J Dairy Sci; 2016 Jul; 99(7):5230-5243. PubMed ID: 27132105
[TBL] [Abstract][Full Text] [Related]
23. High pressure treatment of bovine milk: effects on casein micelles and whey proteins.
Huppertz T; Fox PF; Kelly AL
J Dairy Res; 2004 Feb; 71(1):97-106. PubMed ID: 15068072
[TBL] [Abstract][Full Text] [Related]
24. Studies on the effect of humic acids and phenol on adsorption-ultrafiltration process performance.
Mozia S; Tomaszewska M; Morawski AW
Water Res; 2005; 39(2-3):501-9. PubMed ID: 15644259
[TBL] [Abstract][Full Text] [Related]
25. Effect of filtration mode and backwash water on hydraulically irreversible fouling of ultrafiltration membrane.
Chang H; Liu B; Liang H; Yu H; Shao S; Li G
Chemosphere; 2017 Jul; 179():254-264. PubMed ID: 28371709
[TBL] [Abstract][Full Text] [Related]
26. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.
Lim SY; Swanson BG; Ross CF; Clark S
J Dairy Sci; 2008 Apr; 91(4):1308-16. PubMed ID: 18349223
[TBL] [Abstract][Full Text] [Related]
27. A physicochemical investigation of membrane fouling in cold microfiltration of skim milk.
Tan TJ; Wang D; Moraru CI
J Dairy Sci; 2014; 97(8):4759-71. PubMed ID: 24881794
[TBL] [Abstract][Full Text] [Related]
28. Effect of transmembrane pressure control on energy efficiency during skim milk concentration by ultrafiltration at 10 and 50°C.
Méthot-Hains S; Benoit S; Bouchard C; Doyen A; Bazinet L; Pouliot Y
J Dairy Sci; 2016 Nov; 99(11):8655-8664. PubMed ID: 27638263
[TBL] [Abstract][Full Text] [Related]
29. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.
Fayed AE; Farahat AM; Metwally AE; Emam MS
Acta Sci Pol Technol Aliment; 2014; 13(4):359-373. PubMed ID: 28067478
[TBL] [Abstract][Full Text] [Related]
30. High hydrostatic pressure modification of whey protein concentrate for improved functional properties.
Lim SY; Swanson BG; Clark S
J Dairy Sci; 2008 Apr; 91(4):1299-307. PubMed ID: 18349222
[TBL] [Abstract][Full Text] [Related]
31. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
Chauhan JM; Lim SY; Powers JR; Ross CF; Clark S
J Dairy Sci; 2010 Apr; 93(4):1452-8. PubMed ID: 20338422
[TBL] [Abstract][Full Text] [Related]
32. Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates.
Renhe IRT; Corredig M
J Dairy Sci; 2018 Oct; 101(10):8757-8766. PubMed ID: 30100497
[TBL] [Abstract][Full Text] [Related]
33. Effect of milk pretreatment on the whey composition and whey powder functionality.
Outinen M; Rantamäki P; Heino A
J Food Sci; 2010; 75(1):E1-10. PubMed ID: 20492159
[TBL] [Abstract][Full Text] [Related]
34. Application of coagulation-ultrafiltration-nanofiltration in a pilot study for Tai Lake water treatment.
Li T; Zhang Y; Gui B; Gao K; Zhao Q; Qu R; Liu T; Hoffmann M; Staaks C; Dong B
Water Environ Res; 2020 Apr; 92(4):579-587. PubMed ID: 31560133
[TBL] [Abstract][Full Text] [Related]
35. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate.
Luo X; Vasiljevic T; Ramchandran L
J Dairy Sci; 2016 Feb; 99(2):1083-1094. PubMed ID: 26686705
[TBL] [Abstract][Full Text] [Related]
36. Comparison between ultrafiltration and trichloroacetic acid precipitation method for concentration of Staphylococcus aureus enterotoxin in dairy samples.
Soejima T; Nagao E; Kubota T; Yamagata H; Kagi H
Int J Food Microbiol; 2004 Jun; 93(2):185-94. PubMed ID: 15135957
[TBL] [Abstract][Full Text] [Related]
37. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis.
Lauzin A; Bérubé A; Britten M; Pouliot Y
J Dairy Sci; 2019 May; 102(5):3939-3946. PubMed ID: 30852024
[TBL] [Abstract][Full Text] [Related]
38. Front-face fluorescence spectroscopy combined with chemometrics to detect high proteinaceous matter in milk and whey ultrafiltration permeate.
Ma YB; Amamcharla JK
J Dairy Sci; 2019 Oct; 102(10):8756-8767. PubMed ID: 31421884
[TBL] [Abstract][Full Text] [Related]
39. The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems.
Li S; Ye A; Singh H
Food Res Int; 2021 Aug; 146():110432. PubMed ID: 34119241
[TBL] [Abstract][Full Text] [Related]
40. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties.
Padiernos CA; Lim SY; Swanson BG; Ross CF; Clark S
J Dairy Sci; 2009 Jul; 92(7):3049-56. PubMed ID: 19528582
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
