Abstract
AbstractProteins are not only important for our daily diet but also one of the most important food ingredients worldwide. Since the 1970ies membrane processes have established themselves as a key unit operation in protein processing, e.g., in the dairy industry. The recent trend of the protein shift moving consumption of animal‐based to plant‐based proteins provides new applications for membrane processes. Thus, in this work, the opportunities to transfer the membrane processing experiences from animal‐based proteins to plant‐based protein products will be the focus.
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