Whey protein as a food thickener / Duha Mohamed Abuaesh ; Supervised Shakinaz T. Elsheltawy , Ahmed Sherif Eissa
Material type:
TextLanguage: English Publication details: Cairo : Duha Mohamed Abuaesh , 2011Description: 119 P. : charts , facsimiles ; 30cmOther title: - دراسة بروتينات شرش اللبن كمغلظ قوام غذائى [Added title page title]
- Issued also as CD
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Thesis
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قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.13.04.M.Sc.2011.Du.W (Browse shelf(Opens below)) | Not for loan | 01010110057386000 | ||
CD - Rom
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مخـــزن الرســائل الجـــامعية - البدروم | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.13.04.M.Sc.2011.Du.W (Browse shelf(Opens below)) | 57386.CD | Not for loan | 01020110057386000 |
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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 {u00BA}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
Issued also as CD
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