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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 Aziz Polymers 13(21) 3632 (2021) https://doi.org/10.3390/polym13213632
Application of Ion Exchange and Adsorption Techniques for Separation of
Whey Proteins from Bovine Milk
Jelena Radosavljević, Dragana Stanić-Vučinić, Marija Stojadinović, Mirjana Radomirović, Ana Simović, Milica Radibratović and Tanja Ćirković Veličković Current Analytical Chemistry 18(3) 341 (2021) https://doi.org/10.2174/1573411017666210108092338
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. Ayadi International Journal of Biological Macromolecules 165 205 (2020) https://doi.org/10.1016/j.ijbiomac.2020.09.201
Recent developments in purification techniques and industrial applications for whey valorization: A review
Partitioning of α-lactalbumin and β-lactoglobulin from cheese whey in aqueous two-phase systems containing poly (ethylene glycol) and sodium polyacrylate
Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale
Štefan Schlosser Contemporary 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. Saufi Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries 450 (2013) https://doi.org/10.1533/9780857090751.2.450
Ultrafiltration flux of acid whey obtained by lactic acid fermentation
Application of the response surface methodology for optimization of whey protein partitioning in PEG/phosphate aqueous two-phase system
Lizzy Ayra Pereira Alcântara, Luis Antonio Minim, Valéria Paula Rodrigues Minim, et al. Journal of Chromatography B 879(21) 1881 (2011) https://doi.org/10.1016/j.jchromb.2011.05.007
Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin–enriched whey protein concentrate
Alpha‐Lactalbumin: Its Production Technologies and Bioactive Peptides
Samuel Mburu Kamau, Seronei Chelulei Cheison, Wei Chen, Xiao‐Ming Liu and Rong‐Rong Lu Comprehensive Reviews in Food Science and Food Safety 9(2) 197 (2010) https://doi.org/10.1111/j.1541-4337.2009.00100.x
Selective precipitation‐assisted recovery of immunoglobulins from bovine serum using controlled‐fouling crossflow membrane microfiltration
Adith Venkiteshwaran, Patrick Heider, Laure Teysseyre and Georges Belfort Biotechnology and Bioengineering 101(5) 957 (2008) https://doi.org/10.1002/bit.21964
A new method for isolation of native α-lactalbumin from sweet whey
Fluorescence‐based soft‐sensor for monitoring β‐lactoglobulin and α‐lactalbumin solubility during thermal aggregation
Rand Elshereef, Hector Budman, Christine Moresoli and Raymond L. Legge Biotechnology and Bioengineering 99(3) 567 (2008) https://doi.org/10.1002/bit.21597
Beta-lactoglobulin removal from whey protein concentrates
M. Eugenia Lucena, Silvia Alvarez, Carlos Menéndez, Francisco A. Riera and Ricardo Alvarez Separation and Purification Technology 52(2) 310 (2006) https://doi.org/10.1016/j.seppur.2006.05.006
Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin