Predictive models for determination of peptide fouling based on the physicochemical characteristics of filtration membranes

Autor: Persico, Mathieu, Daigle, Gaétan, Kadel, Sabita, Perreault, Véronique, Pellerin, Geneviève, Thibodeau, Jacinthe, Bazinet, Laurent

Publikováno v: In Separation and Purification Technology 1 June 2020 240

Redundancy analysis for determination of the main physicochemical characteristics of filtration membranes explaining their fouling by peptides

Autor: Persico, Mathieu, Dhulster, Pascal, Bazinet, Laurent

Publikováno v: In Journal of Membrane Science 1 October 2018 563:708-717

Prevention of peptide fouling on ion-exchange membranes during electrodialysis in overlimiting conditions

Autor: Persico, Mathieu, Mikhaylin, Sergey, Doyen, Alain, Firdaous, Loubna, Nikonenko, Victor, Pismenskaya, Natalia, Bazinet, Laurent

Publikováno v: In Journal of Membrane Science 1 December 2017 543:212-221

Technology, modeling and control of the processing steps

Autor: Persico, Mathieu, Bazinet, Laurent, Tanguy-Sai, Gaëlle, Schuck, Pierre, Lopez, Christelle, Meng Wai, Woo, Selomulya, Cordelia, Dong Chenb, Xiao, PERSON, Mathieu, Jeantet, Romain, Le Floch-Fouéré, Cécile, Cuq, Bernard, Yazdanpanah, Nima

Publikováno v: Drying in the Dairy Industry: From Established Technologies to Advanced Innovations
Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations, CRC Press Inc, 296 p., 2021, 978-0815359982

2.1 About 200 million tons of whey are produced worldwide each year, and the production is constantly increasing. Whey is a by-product rich in proteins, lactose and minerals, but its composition largely varies depending on its manufacturing process.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c00d4bb0f7b236b6b4b469e666e2550f
https://hal.inrae.fr/hal-02954025

Réduction du colmatage peptidique des membranes échangeuses d'ions en électrodialyse : identification des mécanismes sous-jacents et optimisation par conditions électroconvectives

Autor: Persico, Mathieu

La nécessité de valoriser les co-produits laitiers, dans un souci de croissance économique dans ce secteur, a conduit à l'émergence de nouveaux ingrédients. Par exemple, les hydrolysats de protéines lactosériques constituent une source import

Externí odkaz: https://hdl.handle.net/20.500.11794/27357