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The effect of Reynolds number and fluid temperature in whey protein foulingM. T. Belmar‐Beiny, A.M. Pritchard, W. R. Paterson et al.|Journal of Food Engineering|1993Cited by 137
Preliminary stages of fouling from whey protein solutionsM. T. Belmar‐Beiny, P.J. Fryer|Journal of Dairy Research|1993Cited by 70
Fouling of heat exchangers in the food industry: a chemical engineering prespectiveP.J. Fryer, M. T. Belmar‐Beiny|Trends in Food Science & Technology|1991Cited by 26
Fouling and cleaning in milk processing.P.J. Fryer, Peter Fox, M. T. Belmar‐Beiny et al.|Bulletin. International Dairy Federation|1995Cited by 13