Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein-Reference-Cited by-同舟云学术

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Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein

Published:2020-05 Issue: Volume:312 Page:126032
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pei Jianfei,Pei Shiyu,Wang Wenjing,Li Sihang,Youravong Wirote,Li Zhenyu

Funder

The National Key R&D Plan for International Cooperation in Science and Technology Innovation

The Fundamental Research Funds from the Northwest A&F University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review;Abeyrathne;Poultry Science,2013

2. The behavior of suspensions and macromolecular solutions in crossflow microfiltration;Belfort;Journal of Membrane Science,1994

3. Fouling control in a forward osmosis process integrating seawater desalination and wastewater reclamation;Boo;Journal of Membrane Science,2013

4. A review of draw solutes in forward osmosis process and their use in modern applications;Chekli;Desalination And Water Treatment,2012

5. Concentration of liquid egg-white by vacuum evaporation and reverse-osmosis;Conrad;Journal of Food Science,1993

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