Direct measurement of the cohesive strength of whey protein gel in contact with NaOH by wire cutting experiments-Reference-Cited by-同舟云学术

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Direct measurement of the cohesive strength of whey protein gel in contact with NaOH by wire cutting experiments

Published:2022-11 Issue: Volume:136 Page:141-153
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Helbig M.,Majschak J.-P.,Köhler H.

Funder

Technische Universität Dresden

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference63 articles.

1. Development of a ‘millimanipulation’ device to study the removal of soft solid fouling layers from solid substrates and its application to cooked lard deposits;Ali;Food Bioprod. Proc,2015

2. Recommendations for rationalizing cleaning-in-place in the dairy industry: case study of an ultra-high temperature heat exchanger;Alvarez;J. Dairy Sci.,2010

3. On the measurement of the fracture resistance of polyacrylamide hydrogels by wire cutting tests;Baldi;Polym. Test.,2012

4. CIP optimisation for the food industry: Relationships between detergent concentration, temperature and cleaning time;Bird;Food Bioprod. Proc.,1995

5. Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temperature profiles;Blanpain-Avet;J. Dairy Sci.,2016

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