Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation.

Hartinger, Martin; Heidebrecht, Hans-Jürgen; Schiffer, Simon; Dumpler, Joseph; Kulozik, Ulrich

Hartinger, Martin; Heidebrecht, Hans-Jürgen; Schiffer, Simon; Dumpler, Joseph; Kulozik, Ulrich.

Afiliación

Hartinger M; Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany. Martin.Hartinger@tum.de.
Heidebrecht HJ; Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany. hans-juergen.heidebrecht@tum.de.
Schiffer S; Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany. simon.schiffer@tum.de.
Dumpler J; Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany. Joseph.Dumpler@tum.de.
Kulozik U; Department of Food Science, Cornell University, 14853-5701 Ithaca, NY, USA. Joseph.Dumpler@tum.de.

Foods ; 8(6)2019 May 28.

Article en En | MEDLINE | ID: mdl-31141922

Palabras clave

MF; SWM; deposit layer formation; deposit layer history; microfiltration; mode of ΔpTM increase; skim milk; temperature

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2019 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Suiza

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