Microparticulation of Dairy Proteins

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


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)
URI https://vuir.vu.edu.au/id/eprint/33172
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
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
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