Direct measurement of the cohesive strength of whey protein gel in contact with NaOH by wire cutting experiments

Research output: Contribution to book/Conference proceedings/Anthology/Report › Conference contribution › Contributed

Contributors

Details

Original languageEnglish
Title of host publicationProceedings - International Conference on Fouling and Cleaning in Food Processing 2022
Place of PublicationLille
Number of pages12
Publication statusPublished - 28 Mar 2022
Peer-reviewedNo

Conference

TitleFouling and Cleaning in Food Processing
Abbreviated titleFCFP 2022
Conference number
Duration28 - 30 March 2022
Degree of recognitionInternational event
Location
CityLille
CountryFrance

External IDs

ORCID /0000-0002-0824-8305/work/142232793
ORCID /0000-0001-9391-4407/work/142249574

Keywords

Keywords

  • cohesive strength, binding forces, fracture toughness, whey protein, wire cutting