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
Optimization of the Ultrahigh-Pressure–Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Palm Dates (Phoenix dactylifera L.)
Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification
Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk
High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions
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
Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications
