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

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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

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.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/29947
DOI https://doi.org/10.1007/s13594-014-0192-3
Official URL http://link.springer.com/article/10.1007/s13594-01...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords milk protein concentrate; ultrafiltration; UF; diafiltration; DF
Citations in Scopus 27 - View on Scopus
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