The effect of temperature and shear upon technological properties of whey protein concentrate: Aggregation in a tubular heat exchanger
Author:
Funder
University of Applied Sciences and Arts Western Switzerland
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference21 articles.
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2. Denaturation of whey proteins as a function of heat, pH and protein concentration;Dissanayake;International Dairy Journal,2013
3. Structure and stability of whey proteins;Edwards,2014
4. Formation of β-lactoglobulin aggregates during thermomechanical treatments under controlled shear and temperature conditions;Erabit;Journal of Food Engineering,2014
5. A population balance model integrating some specificities of the β-lactoglobulin thermally-induced aggregation;Erabit;Journal of Food Engineering,2015
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