Modulation of functional properties of whey proteins by microparticulation
Dissanayake, Muditha (2011) Modulation of functional properties of whey proteins by microparticulation. PhD thesis, Victoria University.
Heat-induced destabilisation (denaturation) of whey proteins (WP) is one of the major problems limiting their application in food products. As a means of modification, and, thereby improvement of the WP functionality, microparticulation of WP using combined heat and high pressure shearing achieved by microfluidization (MFZ) has been proposed and assessed in this thesis.
|Item Type:||Thesis (PhD thesis)|
|Uncontrolled Keywords:||whey proteins, microparticulation, denaturation, heat shearing, kinetics, heat stability, functionalities|
|Subjects:||Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 0908 Food Sciences
|Depositing User:||VU Library|
|Date Deposited:||03 Jan 2012 00:40|
|Last Modified:||23 May 2013 16:56|
|ePrint Statistics:||View download statistics for this item|
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