Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Albert van der Padt

Showing results (1-10 of 13) with videos related to

Pageof 2
Sort By:
Journal of Dairy Science|July 7, 2023
Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization processRuben Halfwerk, Doekle Yntema, Jaap Van Spronsen, et al.
Journal of Agricultural and Food Chemistry|July 26, 2002
Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oilsIsabel Aidos, Albert van der Padt, Joop B Luten, et al.
Membranes|January 26, 2024
Bovine Serum Albumin Rejection by an Open Ultrafiltration Membrane: Characterization and ModelingEric Suryawirawan, Anja E M Janssen, Remko M Boom, et al.
Biotechnology Journal|August 14, 2012
Model-based high-throughput process development for chromatographic whey proteins separationBeckley K Nfor, Jovana Ripić, Albert van der Padt, et al.
Journal of Chromatography. A|December 12, 2012
Are axial and radial flow chromatography different?Tamara Besselink, Albert van der Padt, Anja E M Janssen, et al.
Membranes|October 24, 2020
Separation of Fructose and Glucose via Nanofiltration in Presence of FructooligosaccharidesZulhaj Rizki, Anja E M Janssen, Albert van der Padt, et al.
Food Research International (Ottawa, Ont.)|April 29, 2023
Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperaturesRuben Halfwerk, Louise Verdonk, Doekle Yntema, et al.
Biotechnology Progress|October 4, 2003
Perspectives for the industrial enzymatic production of glycosidesB Mattheus de Roode, Maurice C R Franssen, Albert van der Padt, et al.
Journal of Agricultural and Food Chemistry|May 2, 2002
Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproductsIsabel Aidos, Silvia Masbernat-Martinez, Joop B Luten, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosityAnouk Lie-Piang, Anna Cäcilie Möller, Nienke Köllmann, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Journal of Dairy Science|July 7, 2023
Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization processRuben Halfwerk, Doekle Yntema, Jaap Van Spronsen, et al.
Journal of Agricultural and Food Chemistry|July 26, 2002
Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oilsIsabel Aidos, Albert van der Padt, Joop B Luten, et al.
Membranes|January 26, 2024
Bovine Serum Albumin Rejection by an Open Ultrafiltration Membrane: Characterization and ModelingEric Suryawirawan, Anja E M Janssen, Remko M Boom, et al.
Biotechnology Journal|August 14, 2012
Model-based high-throughput process development for chromatographic whey proteins separationBeckley K Nfor, Jovana Ripić, Albert van der Padt, et al.
Journal of Chromatography. A|December 12, 2012
Are axial and radial flow chromatography different?Tamara Besselink, Albert van der Padt, Anja E M Janssen, et al.
Membranes|October 24, 2020
Separation of Fructose and Glucose via Nanofiltration in Presence of FructooligosaccharidesZulhaj Rizki, Anja E M Janssen, Albert van der Padt, et al.
Food Research International (Ottawa, Ont.)|April 29, 2023
Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperaturesRuben Halfwerk, Louise Verdonk, Doekle Yntema, et al.
Biotechnology Progress|October 4, 2003
Perspectives for the industrial enzymatic production of glycosidesB Mattheus de Roode, Maurice C R Franssen, Albert van der Padt, et al.
Journal of Agricultural and Food Chemistry|May 2, 2002
Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproductsIsabel Aidos, Silvia Masbernat-Martinez, Joop B Luten, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosityAnouk Lie-Piang, Anna Cäcilie Möller, Nienke Köllmann, et al.
Pageof 2