Milk ultrafiltration is a widely used membrane filtration process that allows the recuperation
of whey proteins in a concentrate high in total solids, which can later be transformed in …

Separation of tumor cells is a promising approach that helps not only in early detection of
cancer but also as an efficient tool that holds great importance in prohibiting cancer cell …

Protein haze in white wine is one of the most common non-microbial defects of commercial
wines, with bentonite being the main solution utilized by the winemaking industry to tackle …

In this paper, a comparative study was conducted on the extraction effects of six agents for
collagen-based mural painting binders. These agents were used to extract the residual …

Due to permanent contact with bodily secretions such as blood and saliva, the dental
workplace poses a high risk of infection for patients as well as for personnel. High-speed …

Proteins and amino acids are known to influence the foam characteristics of sparkling wines.
However, it is unclear to what extent they promote foam formation and/or stability. This study …

Protein haze was one of the main causes of the instability of white wines. Proteins that
caused haze or precipitation in white wines mainly came from grape fruits, and their …

Protein precipitation, also referred to as protein instability, may lead to haziness in bottled
wines and result in significant commercial losses. To avoid problems of this nature, fining …

Cider contains low amount of proteins that, nonetheless, can affect its stability, foam
formation and potential allergenicity. At present, scarce information is available on cider …

Grape chitinases are recognized as being mainly responsible for protein haze formation in
white wines. Vitis vinifera L. cv. Manzoni Bianco grape juice proteins were fractionated using …