Influence of stainless steel surface properties on whey protein fouling under industrial processing conditions

Author:

Zouaghi Sawsen,Six Thierry,Nuns Nicolas,Simon Pardis,Bellayer Séverine,Moradi Sona,Hatzikiriakos Savvas G.,André Christophe,Delaplace Guillaume,Jimenez Maude

Funder

Université Lille – Sciences et Technologies and the Région Hauts-de-France

Chevreul Institute

Ministère de l'Enseignement Supérieur et de la Recherche

FEDER

Conseil Régional des Hauts-de-France

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities;Adjonu;J. Food Eng.,2014

2. Fundamental Approach for Fouling Growth Mechanisms Comprehension at a Stainless Surface: Development of Antifouling Coating for Stainless Steel;Al-Ogaili,2014

3. In-Line control of fouling;Van Asselt,2005

4. A critical review of milk fouling in heat exchangers;Bansal;Compr. Rev. Food Sci. Food Saf.,2006

5. Fouling of heat exchangers by dairy fluids - a review;Bansal,2005

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