Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size

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Publication Details

Journal
Food and Bioprocess Technology
Published
2026-02-16
DOI
https://doi.org/10.1007/s11947-026-04241-0
Citations
1
Primary Topic
Membrane Separation Technologies
Type
article
Field-Weighted Citation Impact
18.04
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article

Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size

Stella Lignou, Lisa Methven, Stephanie P. Bull, Marianthi Faka et al.
1 citations
Food and Bioprocess Technology
Membrane Separation Technologies
18.04
article

Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size

Stella Lignou, Lisa Methven, Stephanie P. Bull, Marianthi Faka, Alun David Hughes, Holly Giles, Joe Gallagher, David Warren-Walker
article en
1 citations

Abstract

No abstract available for this paper.
Food and Bioprocess TechnologyVol. 19(4)
Aberystwyth University (GB), Arla Foods (Denmark) (DK), Institute of Biological, Environmental and Rural Sciences (GB), University of Reading (GB)
Openalex Percentile: Top 1%
Membrane Separation Technologies
18.04
DOIOpen Access PDFOpenAlex
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