individual publications
-
academic article
- Effect of Annatto Addition and Bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate.. Journal of Dairy Science. S0022-0302:00117-3. 2013
- Influence of casein on flux and passage of serum proteins (SP) during microfiltration (MF) using polymeric spiral-wound (SW) membranes at 50oC.. Journal of Dairy Science. 96:2048-2060. 2013
- Comparison of Composition, Sensory and Volatile Components of 34% Whey Protein and Milk Serum Protein Concentrates.. Journal of Dairy Science. 92:4773-4791. 2009
- Efficiency of Serum Proteins Removal from Skim Milk with Ceramic and Polymeric Membranes at 50oC. Journal of Dairy Science. 92:1361-1377. 2009
-
document part
- Impact of annatto color and bleaching of whey and microfiltration permeate on ultrafiltration processing characteristics during production of 80% protein concentrates.. 228. 2011
- Multistage process with ceramic graded permeability (GP) microfiltration (MF) membranes to produce high casein content micellar casein concentrate (MCC) with low lactose.. 267. 2010
- Comparison of the flavor chemistry and sensory properties of whey proteins isolated from milk and whey. 164. 2009
- 80% whey (WPC) and serum protein (SPC) concentrate and 95% serum protein reduced miceller casein concentrate (MCC): Production and Composition. 30. 2009
- Comparison of composition, sensory and volatile components of 80% whey protein and serum protein concentrates. 220. 2009
- Comparison of functional properties of whey proteins isolated from milk or whey. 163. 2009
- Influence of casein on flux and passage of serum proteins (SP) during microfiltration (MF) using polymeric spiral wound (SW) membranes at 50oC. 360. 2009
- Isolation of serum proteins from milk. 163. 2009
- Production efficiency of a 95% serum protein (SP) reduced micellar casein concentrate (MCC) production with ceramic microfiltration (MF) membranes. 220. 2009
- Production efficiency of a serum protein (SP) reduced micellar casein concentrate (MCC) produced with polymeric spiral-wound microfiltration (MF) membranes. 134. 2009
- Comparison of sensory and functional properties of 34% serum (SPC) and 34% whey protein concentrates (WPC).. 407. 2008
- Functional properties of 65% serum protein reduced micellar casein concentrates obtained by microfiltration.. 408. 2008
- Performance comparison of ceramic and polymeric microfiltration (MF) membranes for separation of casein and serum protein (SP) from skim milk at 50°C. . 502. 2008
- Thirty-four percent whey (WPC) and serum protein (SPC) concentrate and 65% serum protein (SP) reduced micellar casein: production and composition.. 407. 2008