Crossmark

Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size

Crossref DOI link: https://doi.org/10.1007/s11947-026-04241-0

Published Online: 2026-02-16

Published Print: 2026-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Giles, Holly

Hughes, Alun

Gallagher, Joe

Faka, Marianthi

Bull, Stephanie P.

Lignou, Stella

Methven, Lisa

Warren-Walker, David
Funding

Funding for this research was provided by:

Aberystwyth University (AI0356-Cn-SC3)

Biotechnology and Biological Sciences Research Council (BB/ T008776/1)
License Information

Text and Data Mining valid from 2026-02-16

Version of Record valid from 2026-02-16
More Information

Article History

Received: 27 October 2025

Accepted: 26 January 2026

First Online: 16 February 2026

Declarations

:

: This work was funded as part of a BBSRC CASE studentship (BB/ T008776/1). This studentship is partly funded by Arla Foods Ingredients, a manufacturer with a commercial interest in increasing whey protein consumption. Arla Foods Ingredients were not involved in the evaluation or interpretation of results to ensure impartiality and took a supervisory reviewing role.

Document is current

Any future updates will be listed below