Prepurification of α-lactalbumin with ultrafiltration ceramic membranes from acid casein whey: study of operating conditions
Lait, 83 2 (2003) 111-129
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size
Holly Giles, Alun Hughes, Joe Gallagher, Marianthi Faka, Stephanie P. Bull, Stella Lignou, Lisa Methven and David Warren-WalkerFood and Bioprocess Technology 19 (4) (2026)
https://doi.org/10.1007/s11947-026-04241-0
Membrane-based isolation of milk bioactive compounds: Technological advances, nutritional and biological significance
Ankit Bihola, Ashish Kumar Singh, Gaurav Kr Deshwal and Heena SharmaInternational Dairy Journal 173 106481 (2026)
https://doi.org/10.1016/j.idairyj.2025.106481
Progress in Membrane Technology for the Enrichment of Individual Whey Proteins
Mairaj Khalid, Nayef Ghasem, Xing Yang, Karin Schroen and Akmal NazirIndustrial & Engineering Chemistry Research 64 (40) 19305 (2025)
https://doi.org/10.1021/acs.iecr.5c00643
Separation Technologies for Whey Protein Fractionation
George Q. Chen, Yiran Qu, Sally L. Gras and Sandra E. KentishFood Engineering Reviews 15 (3) 438 (2023)
https://doi.org/10.1007/s12393-022-09330-2
Understanding Single-Protein Fouling in Micro- and Ultrafiltration Systems via Machine-Learning-Based Models
Henry J. Tanudjaja, Angie Qi Qi Ng and Jia Wei ChewIndustrial & Engineering Chemistry Research 62 (19) 7610 (2023)
https://doi.org/10.1021/acs.iecr.3c00275
Ultrafiltration of α-Lactalbumin Protein: Acquaintance of the Filtration Performance by Membrane Structure and Surface Alteration
Nasrul Arahman, Cut Meurah Rosnelly, Yusni Yusni, Afrillia Fahrina, Silmina Silmina, Aulia Chintia Ambarita, Muhammad Roil Bilad, Poernomo Gunawan, Saeid Rajabzadeh, Ryosuke Takagi, Hideto Matsuyama and Muhammad AzizPolymers 13 (21) 3632 (2021)
https://doi.org/10.3390/polym13213632
Use of α-Lactalbumin [α-La] from Whey as a Vehicle for Bioactive Compounds in Food Technology and Pharmaceutics: A Review
Andrea P. Cuevas-Gómez, Izlia J. Arroyo-Maya and Humberto Hernández-SánchezRecent Progress in Materials 03 (02) 1 (2021)
https://doi.org/10.21926/rpm.2102027
Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin
Roua Lajnaf, Houda Gharsallah, Mourad Jridi, Hamadi Attia and M.A. AyadiInternational Journal of Biological Macromolecules 165 205 (2020)
https://doi.org/10.1016/j.ijbiomac.2020.09.201
Whey Proteins
Phil KellyWhey Proteins 97 (2019)
https://doi.org/10.1016/B978-0-12-812124-5.00003-5
Studies on the separation of proteins and lactose from casein whey by cross-flow ultrafiltration
Arijit Nath, Sudip Chakraborty, Chiranjib Bhattacharjee and Ranjana ChowdhuryDesalination and Water Treatment 54 (2) 481 (2015)
https://doi.org/10.1080/19443994.2014.888685
Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide
Chenchaiah Marella, P. Salunke, A.C. Biswas, A. Kommineni and L.E. MetzgerJournal of Dairy Science 98 (6) 3577 (2015)
https://doi.org/10.3168/jds.2014-8946
Engineering Aspects of Food Biotechnology
Štefan SchlosserContemporary Food Engineering, Engineering Aspects of Food Biotechnology 20130952 145 (2013)
https://doi.org/10.1201/b15426-9
Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
C.J. Fee, J.M. Billakanti and S.M. SaufiSeparation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries 450 (2013)
https://doi.org/10.1533/9780857090751.2.450
Membrane Applications in Functional Foods and Nutraceuticals
Oğuz Akin, Feral Temelli and Sefa KöseoğluCritical Reviews in Food Science and Nutrition 52 (4) 347 (2012)
https://doi.org/10.1080/10408398.2010.500240
Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin–enriched whey protein concentrate
C. Marella, K. Muthukumarappan and L.E. MetzgerJournal of Dairy Science 94 (3) 1165 (2011)
https://doi.org/10.3168/jds.2010-3739
1078 171 (2011)
https://doi.org/10.1021/bk-2011-1078.ch011
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin
Seronei C. Cheison, Elena Leeb, Jose Toro-Sierra and Ulrich KulozikInternational Dairy Journal 21 (3) 166 (2011)
https://doi.org/10.1016/j.idairyj.2010.09.008
Fractionation of pasteurized skim milk proteins by dynamic filtration
Valentina Espina, Michel Y. Jaffrin, Luhui Ding and B. CancinoFood Research International 43 (5) 1335 (2010)
https://doi.org/10.1016/j.foodres.2010.03.023
45 (2010)
https://doi.org/10.1002/9783527631384.ch3
A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach
M. Van Audenhaege, J. Belmejdoub, D. Dupont, et al.Journal of Dairy Science 93 (9) 3910 (2010)
https://doi.org/10.3168/jds.2009-2995
Mathematical Modeling of Food Processing
Kasiviswanathan Muthukumarappan and Chenchaiah MarellaContemporary Food Engineering, Mathematical Modeling of Food Processing 20100770 735 (2010)
https://doi.org/10.1201/9781420053548-c28
Extraction and Separation of α-lactalbumin and β-Lactoglobulin from Skim Milk by Microfiltration and Ultrafiltration at High Shear Rates: A Feasibility Study
Valentina Espina, Michel Y. Jaffrin and Luhui DingSeparation Science and Technology 44 (16) 3832 (2009)
https://doi.org/10.1080/01496390903183238
A new method for isolation of native α-lactalbumin from sweet whey
Gerd Konrad and Thomas KleinschmidtInternational Dairy Journal 18 (1) 47 (2008)
https://doi.org/10.1016/j.idairyj.2007.06.004
Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane
M. Carmen Almécija, Rubén Ibáñez, Antonio Guadix and Emilia M. GuadixJournal of Membrane Science 288 (1-2) 28 (2007)
https://doi.org/10.1016/j.memsci.2006.10.021