4.4 Article

Effect of calcium phosphate precipitation on ultrafiltration of acid whey

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Measurement of pH at high temperature in milk protein solutions

Tugce Aydogdu et al.

Summary: This study investigated the changes in chemical properties of milk protein ingredients during heat treatment, specifically focusing on the in-situ measurement of pH. By successfully measuring pH at high temperatures, this research addresses a significant gap in the current literature and provides a potential analytical tool or critical control point for industrial high temperature processing.

INTERNATIONAL DAIRY JOURNAL (2022)

Article Biotechnology & Applied Microbiology

Effect of calcium on the thermal denaturation of whey proteins and subsequent fouling in a benchtop fouling device: An experimental and numerical approach

Weiji Liu et al.

Summary: This study simulated the fouling behavior of whey protein in plate heat exchangers using a microchannel benchtop fouling device, and found that calcium ions play a key role in the formation of fouling deposits, regulating protein denaturation and protein-protein interactions.

FOOD AND BIOPRODUCTS PROCESSING (2022)

Article Engineering, Chemical

Calcium phosphate scaling in osmotically driven membrane processes: Limiting flux behavior and its implications for scaling mitigation

Jingyuan Fei et al.

Summary: Limiting flux is a crucial parameter in PRO processes, playing a key role in improving performance. The concentration of dominant scaling precursors in the FS has a significant impact on the stabilized limiting flux. Adjusting FS pH and adding chelating agent can effectively reduce scaling and increase limiting flux.

JOURNAL OF MEMBRANE SCIENCE (2021)

Article Food Science & Technology

Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey

Shane V. Crowley et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

Jonathan B. Magan et al.

METABOLITES (2019)

Article Food Science & Technology

Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

Aoife M. Joyce et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)

Article Agriculture, Dairy & Animal Science

Properties of acid whey as a function of pH and temperature

Jayani Chandrapala et al.

JOURNAL OF DAIRY SCIENCE (2015)

Review Food Science & Technology

Stability of Whey Proteins during Thermal Processing: A Review

Heni B. Wijayanti et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Engineering, Chemical

Fouling mechanisms of dairy streams during membrane distillation

Angela Hausmann et al.

JOURNAL OF MEMBRANE SCIENCE (2013)

Article Agriculture, Dairy & Animal Science

The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk

Jayani Chandrapala et al.

JOURNAL OF DAIRY RESEARCH (2010)

Review Food Science & Technology

Buffering capacity of dairy products

F Salaün et al.

INTERNATIONAL DAIRY JOURNAL (2005)

Article Biochemistry & Molecular Biology

Role of calcium as trigger in thermal β-lactoglobulin aggregation

JWFA Simons et al.

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2002)

Article Biochemistry & Molecular Biology

A calorimetric study of the influence of calcium on the stability of bovine α-lactalbumin

T Hendrix et al.

BIOPHYSICAL CHEMISTRY (2000)