“…SdFFF has been applied in the past for the characterization of food materials (Farmakis, Koliadima, & Karaiskakis, 2002;Mozersky, Farrell, & Barford, 1991;Saeseaw, Shiowatana, & Siripinyanond, 2005;Udabage, McKinnon, & Augustin, 2003;Udabage, Sharma, Murphy, McKinnon, & Beckett, 1997). Moreover, SdFFF has been employed to study the effect of heat treatment on the particle size of skim milk (de Kruif, 1998).…”