Electrical conductivity of whey protein deposit: Xanthan gum effect on temperature dependency

Food and Bioproducts Processing

Volumn 82, Issue 4 C, 2004, Pages 320-325

  Ayadi, M A ^a   Leuliet, J C ^a   Chopard, F ^b   Berthou, M ^c   Lebouche M ^d  

^a CEMAGREF   (France)

^b ALFA LAVAL   (Denmark)

^c EDF R AND D   (France)

^d NANCY UNIVERSITÉ   (France)

Author keywords

Electrical conductivity; Fouling; Ohmic heating technology; lactoglobulin xanthan gum interaction

Indexed keywords

DEPOSITS; ELECTRIC CONDUCTIVITY MEASUREMENT; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROSTRUCTURE; MOLECULAR DYNAMICS; PH EFFECTS; POLYSACCHARIDES; PROTEINS; SCANNING ELECTRON MICROSCOPY; THERMAL EFFECTS;

FOULING MODEL FLUIDS; LACTOGLOBULIN; OHMIC HEATING TECHNOLOGY; TEMPERATURE DEPENDENCY; WHEY PROTEIN DEPOSITS; XANTHAN GUM EFFECT;

FOOD PROCESSING;

EID: 10944256716     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbio.82.4.320.56398     Document Type: Article

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