Coupling population balance model and residence time distribution for pilot-scale modelling of β-lactoglobulin aggregation process-Reference-Cited by-同舟云学术

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Coupling population balance model and residence time distribution for pilot-scale modelling of β-lactoglobulin aggregation process

Published:2016-05 Issue: Volume:177 Page:31-41
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Erabit Nicolas,Ndoye Fatou Toutie^ORCID,Alvarez Graciela,Flick Denis

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;J. Agric. Food Chem.,1996

2. Coupling population balance and residence time distribution for the ice crystallization modeling in a scraped surface heat exchanger;Arellano;Chem. Eng. Sci.,2013

3. Time evolution of amyloid fibril length distribution described by a population balance model;Arosio;Chem. Eng. Sci.,2012

4. Population balance modelling of protein precipitates exhibiting turbulent flow through a circular pipe;Baş;Chem. Eng. Sci.,2009

5. Numerical simulation of open-circuit continuous mills using a non-linear population balance framework: incorporation of non-first-order effects;Bilgili;Chem. Eng. Technol.,2005

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1. Critical review on an experimental design to measure and model milk fouling in heating equipment;Journal of Food Engineering;2023-08

2. Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions;Foods;2023-06-22

3. Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process;Food Hydrocolloids;2021-01

4. Flow process and heating conditions modulate the characteristics of whey protein aggregates.;Journal of Food Engineering;2020-01

5. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration;Journal of Dairy Science;2018-12

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