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Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality
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Predicting the Fouling Behavior of Whey Protein Concentrate in Polymeric Heat Exchangers
Philipp Pelz, Paul Egorov, Julian Schulz, Dennis Lukas, Sarah Brune, Rebekka Biedendieck, Erik von Harbou and Hans‐Jörg Bart Journal of Food Process Engineering 48(5) (2025) https://doi.org/10.1111/jfpe.70096
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions
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An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein
Effects of temperature and pH on interfacial viscoelasticity, bulk rheology and tribological properties of whey protein isolate-stabilized high internal phase emulsions
Experimental and simulation-based investigation of the interplay between factor gradients following pulsed electric field treatments triggering whey protein aggregation
Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear
Assessing the Scalability of the High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation (HPHT QCM-D) for Milk Fouling Studies
Holly A. Huellemeier, Necla M. Eren, Taylor D. Payne, Zachary D. Schultz, Rafael Jimenez-Flores and Dennis R. Heldman ACS Food Science & Technology 3(7) 1216 (2023) https://doi.org/10.1021/acsfoodscitech.3c00131
Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins
Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milk
Gieun Yun, Graeme Gillies, Georg Ripberger, Iman Hashemizadeh, Catherine P. Whitby and John Bronlund Journal of Food Engineering 344 111391 (2023) https://doi.org/10.1016/j.jfoodeng.2022.111391
Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity
Ekoué Teko, Komla Ako, Alireza Yousefi, Claire D. Munialo and Elolo Osseyi International Journal of Food Science & Technology 57(5) 3098 (2022) https://doi.org/10.1111/ijfs.15640
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry
Effect of continuous flow HTST treatments on donkey milk nutritional quality
Attilio Matera, Giuseppe Altieri, Francesco Genovese, Paolo Polidori, Silvia Vincenzetti, Annamaria Perna, Amalia Simonetti, Mahdi Rashvand Avei, Augusto Calbi and Giovanni Carlo Di Renzo LWT 153 112444 (2022) https://doi.org/10.1016/j.lwt.2021.112444
Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure
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Application of quartz crystal microbalance with dissipation (QCM-D) to study low-temperature adsorption and fouling of milk fractions on stainless steel
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Heat-induced aggregation kinetics of potato protein – Investigated by chromatography, calorimetry, and light scattering
Label-Free Higher Order Structure and Dynamic Investigation Method of Proteins in Solution Using an Enzymatic Reactor Coupled to Electrospray High-Resolution Mass Spectrometry Detection
Elodie Grifnée, Christopher Kune, Cédric Delvaux, Loïc Quinton, Johann Far, Gabriel Mazzucchelli and Edwin De Pauw Journal of the American Society for Mass Spectrometry 33(2) 284 (2022) https://doi.org/10.1021/jasms.1c00274
Whey protein fouling prediction in plate heat exchanger by combining dynamic modelling, dimensional analysis, and symbolic regression
Sakhr Alhuthali, Guillaume Delaplace, Sandro Macchietto and Laurent Bouvier Food and Bioproducts Processing 134 163 (2022) https://doi.org/10.1016/j.fbp.2022.05.009
Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process
Alice Vilotte, Hugues Bodiguel, Komla Ako, Deniz Z. Gunes, Christophe Schmitt and Clément de Loubens Food Hydrocolloids 110 106137 (2021) https://doi.org/10.1016/j.foodhyd.2020.106137
Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Julia K. Keppler, Anja Heyse, Eva Scheidler, Maximilian J. Uttinger, Laura Fitzner, Uwe Jandt, Timon R. Heyn, Vanessa Lautenbach, Joanna I. Loch, Jonas Lohr, Helena Kieserling, Gabriele Günther, Elena Kempf, Jan-Hendrik Grosch, Krzysztof Lewiński, Dieter Jahn, Christian Lübbert, Wolfgang Peukert, Ulrich Kulozik, Stephan Drusch, Rainer Krull, Karin Schwarz and Rebekka Biedendieck Food Hydrocolloids 110 106132 (2021) https://doi.org/10.1016/j.foodhyd.2020.106132
Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces
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Whey protein gel — mechanical cleaning capability through modelling and experimental testing including compression and wire cutting investigation
Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits
Alejandro Avila-Sierra, Holly A. Huellemeier, Zhenyu J. Zhang, Dennis R. Heldman and Peter J. Fryer ACS Applied Materials & Interfaces 13(30) 35506 (2021) https://doi.org/10.1021/acsami.1c09553
Comparative Assessment of Thermal Aggregation of Whey, Potato, and Pea Protein under Shear Stress for Microparticulation
Multi-step thermally induced transitions of β-lactoglobulin – An in situ spectroscopy approach
Rui M. Rodrigues, Bárbara Claro, Margarida Bastos, Ricardo N. Pereira, António A. Vicente and Steffen B. Petersen International Dairy Journal 100 104562 (2020) https://doi.org/10.1016/j.idairyj.2019.104562
RP-HPLC method for simultaneous quantification of free and total thiol groups in native and heat aggregated whey proteins
Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins
Hicham Benabdelkamel, Afshan Masood, Ibrahim Alanazi, Dunia Alzahrani, Deema Alrabiah, Sami AlYahya and Assim Alfadda International Journal of Molecular Sciences 18(4) 721 (2017) https://doi.org/10.3390/ijms18040721
Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review
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
Denaturation Kinetics of Whey Protein Isolate Solutions and Fouling Mass Distribution in a Plate Heat Exchanger
Marwa Khaldi, Gilles Ronse, Christophe André, et al. International Journal of Chemical Engineering 2015 1 (2015) https://doi.org/10.1155/2015/139638
Membrane fouling during ultra- and microfiltration of whey and whey proteins at different environmental conditions: The role of aggregated whey proteins as fouling initiators
