Membres actifs

Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking

Valorization of Concentrated Dairy WhiteWastewater by Reverse Osmosis in Model Cheese Production

Evolution of bacterial communities during the concentration and recirculation of dairy white wastewater by reverse osmosis

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration

Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents

The ultrafiltration molecular weight cut-off has a limited effect on the concentration and protein profile during preparation of human milk protein concentrates

Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study

Integrating reverse osmosis to reduce water and energy consumption in dairy processing: a predictive analysis for Cheddar cheese manufacturing plants

Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure

High hydrostatic pressure-assisted enzymatic hydrolysis affect mealworm allergenic proteins

Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk

Combination of high hydrostatic pressure and ultrafiltration to generate a new emulsifying ingredient from egg yolk

Efficiency assessment of water reclamation processes in milk protein concentrate manufacturing plants: A predictive analysis

Comparison of conventional and sustainable lipid extraction methods for the production of oil and protein isolate from edible insect meal

On the use of ultrafiltration or microfiltration polymeric spiral-wound membranes for cheesemilk standardization: impact on process efficiency

Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing

Ultrafiltration performances and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated beta-lactoglobulin

Effect of membrane material chemistry and properties on biofouling susceptibility during milk and cheese whey ultrafiltration

Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration

A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industriy

Biofouling of ultrafiltration membrane by dairy fluids: Characterization of pioneer colonizer bacteria using a DNA metabarcoding approach