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Microparticulation of Dairy Proteins

Liyanaarachchi, Winston (2017) Microparticulation of Dairy Proteins. PhD thesis, Victoria University.

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The formation of soluble, heat stable whey protein (WP) particles could be achieved via the inclusion of caseins. The aim of this study was to establish the effects of caseins on the properties of heat-induced WP aggregates.

Item Type: Thesis (PhD thesis)
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Uncontrolled Keywords: whey proteins, milk proteins, preservation, low pH, high pressure, heat-induced aggregation, chaperone-like activity, thermodynamics, rheology, flows, interactions, denaturation, separation, heat stability, heat treatment, shear
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: VU Library
Date Deposited: 03 May 2017 00:21
Last Modified: 15 Jun 2017 04:54
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