Biotechnological downstream processing faces several challenges, such as dilute product
streams and contained target products which are sensitive to heat, oxidation, other …

Inherently occurring foam formation during aerobic fermentation of surface‐active
compounds can be exploited by fractionating the foam. This also serves as the first …

For reducing protein aggregation in foam fractionation, the role of pH-induced structural
change in the interface-induced protein aggregation was analyzed using bovine serum …

Abstract Since 60–80% of total costs of production are usually associated with downstream
collection, separation, and purification processes, it has become advantageous to …

Characterizations of protein structures at interfaces are important in solving an array of
fundamental and engineering problems, including understanding transmembrane signal …

Foam formation is a massive challenge in submerged aerated bioprocesses, eg, in beer
fermentation. While the use of antifoam may easily overcome foaming at laboratory scale, it …

Abstract β‐Casein, an important protein found in bovine milk, has significant potential for
application in the food, pharmaceutical, and other related industries. This review first …

For industrializing foam fractionation of whey soy proteins (WSP) from soy whey wastewater,
a pilot study of 120 L in liquid loading volume was conducted. Firstly the effects of sodium …

Engineered fibril solutions from whey protein beta-lactoglobulin are known for their excellent
foaming capacity. These amyloid aggregates solutions (AAS) usually contain a polydisperse …

Foam fractionation is an adsorption bubble separation technique allowing recovery and
immediate reuse of surfactants. This work was aimed at investigating the variations in …