The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 517-528

  Simmons, M J H ^a   Jayaraman, P ^a   Fryer, P J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Aggregation; Dairy fouling; Image analysis; Particle size distributions; Whey protein denaturation

Indexed keywords

AGGLOMERATION; CALCIUM; COMPOSITION; IMAGE ANALYSIS; PARTICLE SIZE ANALYSIS; PHOSPHORESCENCE; PROTEINS; SURFACE TREATMENT; TEMPERATURE DISTRIBUTION; VAN DER WAALS FORCES;

DAIRY FOULING; PROTEIN DENATURATION; SHEAR RATE; VAN DER WAALS BONDING;

DAIRY PRODUCTS;

EID: 33749331938     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.013     Document Type: Article

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