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Cited article:

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Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger

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Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration

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A mathematical model for the prediction of the whey protein fouling mass in a pilot scale plate heat exchanger

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https://doi.org/10.1016/j.foodcont.2019.106729

Aqueous citric acid as a promising cleaning agent of whey evaporators

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Journal of Food Engineering 147 68 (2015)
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Denaturation Kinetics of Whey Protein Isolate Solutions and Fouling Mass Distribution in a Plate Heat Exchanger

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International Journal of Chemical Engineering 2015 1 (2015)
https://doi.org/10.1155/2015/139638

β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis

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Physicochemical characterisation of calcium phosphates prepared from milk ultrafiltrates: Effect of the mineral composition

OMAR MEKMENE, NADINE LECONTE, THIERRY ROUILLON, SOPHIE QUILLARD, JEAN MICHEL BOULER and FRÉDÉRIC GAUCHERON
International Journal of Dairy Technology 65 (3) 334 (2012)
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Structure and rate of growth of whey protein deposit from in situ electrical conductivity during fouling in a plate heat exchanger

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Chemical Engineering Science 62 (7) 1948 (2007)
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Whey protein adsorption onto steel surfaces—effect of temperature, flow rate, residence time and aggregation

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Journal of Food Engineering 74 (4) 468 (2006)
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Engineering and chemical factors associated with fouling and cleaning in milk processing

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Experimental Thermal and Fluid Science 14 (4) 392 (1997)
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The effect of Reynolds number and fluid temperature in whey protein fouling

M.T. Belmar-Beiny, S.M. Gotham, W.R. Paterson, P.J. Fryer and A.M. Pritchard
Journal of Food Engineering 19 (2) 119 (1993)
https://doi.org/10.1016/0260-8774(93)90038-L

Fouling of inorganic membranes during whey ultrafiltration: Analytical methodology

J.P. Labbe, A. Quemerais, F. Michel and G. Daufin
Journal of Membrane Science 51 (3) 293 (1990)
https://doi.org/10.1016/S0376-7388(00)80352-X

Effects of natural (or seasonal) variation in concentration of components of milk and addition of divalent cations on UHT processing characteristics

A S Grandison
International Journal of Dairy Technology 41 (4) 117 (1988)
https://doi.org/10.1111/j.1471-0307.1988.tb00615.x