Whey protein adsorption onto steel surfaces—effect of temperature, flow rate, residence time and aggregation

Author:

Santos Olga,Nylander Tommy,Paulsson Marie,Trägårdh Christian

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Adsorption kinetics of proteins onto solid surfaces in the limit of the interfacial interaction control;Aptel;Colloids and Surfaces,1988

2. Arnebrant, T. (1987). Proteins at the metal/water interface—adsorption in relation to interfacial structure, Ph.D. Dissertation, Department of Food Technology, Lund University, Lund, Sweden.

3. Adsorption of α-lactalbumin and β-lactoglobulin on metal surfaces versus temperature;Arnebrant;Journal of Colloid and Interface Science,1987

4. Ellipsometry and polarized light;Azzam,1977

5. Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH 7;Baussay;International Journal of Biological Macromolecules,2004

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