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Microporous Whey Protein Isolate Gel Sorbent

descriptionPublicationkeyboard_double_arrow_right Article 01 Apr 2005 English Publisher:Informa UK LimitedJournal:Separation Science and Technology, volume 40, pages 991-999 (issn: 0149-6395, eissn: 1520-5754, Copyright policy )
Authors: Jiunn Yeong Teo; Liming Song; Robert R. Beitle;

doi: 10.1081/ss-200043639

Microporous Whey Protein Isolate Gel Sorbent

Abstract

Abstract Microporous adsorbents made of whey protein isolate (WPI) gel were developed and tested as a cation exchanger using copper ions as a challenge material. Isotherms as a function of pH were also determined and described by a modified Langmuir‐style isotherm, with values of qm, Km, and k1 of 68 mg/g, 1.4 mg/mL and 7.634×10−3 M, respectively.

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
1
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