Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger
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DOI: 10.3390/foods10020259
Abstract: Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way… read more here.
Keywords: protein solutions; mechanisms whey; plate heat; whey protein ... See more keywords