Whey protein as a food thickener /
Duha Mohamed Abuaesh
Whey protein as a food thickener / دراسة بروتينات شرش اللبن كمغلظ قوام غذائى Duha Mohamed Abuaesh ; Supervised Shakinaz T. Elsheltawy , Ahmed Sherif Eissa - Cairo : Duha Mohamed Abuaesh , 2011 - 119 P. : charts , facsimiles ; 30cm
Thesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering
The aim of this work was to study the possibility to obtain whey protein - based thickeners . Disperions of whey protein isolates powder were polymerized via thermal treatment at 80 C for 1 hr at two pH values : 3 and 7 , at different protein and salt concentrations . Gel point was determined and steady shear viscosity was measured
Food thickener Gel point Whey protein isolate
Whey protein as a food thickener / دراسة بروتينات شرش اللبن كمغلظ قوام غذائى Duha Mohamed Abuaesh ; Supervised Shakinaz T. Elsheltawy , Ahmed Sherif Eissa - Cairo : Duha Mohamed Abuaesh , 2011 - 119 P. : charts , facsimiles ; 30cm
Thesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering
The aim of this work was to study the possibility to obtain whey protein - based thickeners . Disperions of whey protein isolates powder were polymerized via thermal treatment at 80 C for 1 hr at two pH values : 3 and 7 , at different protein and salt concentrations . Gel point was determined and steady shear viscosity was measured
Food thickener Gel point Whey protein isolate