Modulation of functional properties of whey proteins by microparticulation
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Dissanayake, Muditha (2011) Modulation of functional properties of whey proteins by microparticulation. PhD thesis, Victoria University.
Abstract
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) |
| URI | https://vuir.vu.edu.au/id/eprint/19358 |
| Subjects | Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences Historical > FOR Classification > 0908 Food Sciences |
| Keywords | whey proteins, microparticulation, denaturation, heat shearing, kinetics, heat stability, functionalities |
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