“…Macromolecules of proteins and polysaccharides, minerals, cell debris, protein-polyphenolic aggregates (chill haze), [27,28] Whey Protein, fat, ash, lactose, and moisture. [29,30] Wine clarification Polysaccharides, polyphenols, and tannic acid [43] Skim milk filtration Proteins, minerals, carbohydrates [44] Oil-in-emulsion filtration Oil droplets [45] Cell microfiltration Protein aggregates [46] The foulants interact with the membrane surface both physically and chemically, but chemical interaction between membrane surface and foulants can degrade the membrane material. Hydrophobic interactions, hydrogen bonding, van der Waals attractions, and extracellular macromolecular interactions cause irreversible flux decrease in water treatment applications.…”