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Whey protein as a food thickener / Duha Mohamed Abuaesh ; Supervised Shakinaz T. Elsheltawy , Ahmed Sherif Eissa

By: Contributor(s): Material type: TextTextLanguage: 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]
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  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering Summary: 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
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis 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 CD - Rom 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

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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