The performance of flow field-flow fractionation FlFFF was studied in the particle size analysis of dairy products including whey proteins, casein micelles, and fat globules, over a wide size range. The products investigated were full-fat milk, skim milk, cream, ice cream, powdered milk, nonlactose
Overview of field-flow fractionation
β Scribed by Marcus N. Myers
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 263 KB
- Volume
- 9
- Category
- Article
- ISSN
- 1040-7685
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## TRIBUTE TO PROFESSOR J. CALVIN GIDDINGS This research article is dedicated to the memory of Professor J.C. Giddings, who invented the concept of field-flow fractionation and who first described the huge potential of these methods for biological applications. Professor Giddings's pioneering work