Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage

Yoghurt Science and Technology

A.R. Hill · Food Research International · 2000 · 781 citations

Food Innovation, Yoghurt Science, Biotechnology +1

Food Texture and Viscosity: Concept and Measurement

John R. Mitchell · International Journal of Food Science & Technology · 2003 · 726 citations

Food Chemistry, Nutrition, Food Physic +5

Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Ana Gomes, F. Xavier Malcata · Trends in Food Science & Technology · 1999 · 701 citations

Probiotic, Biochemistry, Bifidobacterium Spp +8

Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt

Kasipathy Kailasapathy · LWT · 2005 · 451 citations

Probiotic, Food Spoilage, Food Microbiology +6

Protein fouling of nanofiltration, reverse osmosis, and ultrafiltration membranes—The role of hydrodynamic conditions, solution chemistry, and membrane properties

Yining Wang, Chuyang Y. Tang · Journal of Membrane Science · 2011 · 263 citations

Chemical Engineering, Engineering, Environmental Engineering +7