Fouling of ion-exchange membranes during electrodialytic acid whey processing analysed by 2D fluorescence and FTIR spectroscopy

E. Nielsen(University of Copenhagen), Lı́lia Ahrné(United States Congress), Mathias Gøtke(University of Copenhagen), Ulysse Cordin(Institut Agro Rennes-Angers), Cláudia F. Galinha(Rede de Química e Tecnologia), Светлозар Велизаров(Rede de Química e Tecnologia), João G. Crespo(Rede de Química e Tecnologia), Leif H. Skibsted(University of Copenhagen)
Separation and Purification Technology
April 8, 2023
10.1016/j.seppur.2023.123814
Cited by 12

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|LWT|2007|194
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
|LWT|2001|170
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147
Innovative Technologies for Food Preservation
|Elsevier eBooks|2017|131