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Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates

Luo, X, Ramchandran, Lata and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2015) Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates. Dairy Science and Technology, 95 (1). 15 - 31. ISSN 1958-5586

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Abstract

This paper is part of the special issue dedicated to the 2nd International Symposium on Minerals & Dairy Products (MADP2014) held on 26-28 February in Aukland, New Zealand.

Item Type: Article
Uncontrolled Keywords: milk protein concentrate; ultrafiltration; UF; diafiltration; DF
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 03 Feb 2016 03:42
Last Modified: 03 May 2017 02:50
URI: http://vuir.vu.edu.au/id/eprint/29947
DOI: https://doi.org/10.1007/s13594-014-0192-3
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Citations in Scopus: 14 - View on Scopus

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