Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Yuan Qu(Shanghai Jiao Tong University), Lı́lia Ahrné(United States Congress), Leif H. Skibsted(University of Copenhagen), Giovanni Barone(University of Copenhagen), Sylvain Barjon(University of Copenhagen)
International Journal of Dairy Technology
April 18, 2023
10.1111/1471-0307.12957
Cited by 9

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