Duha Mohamed Abuaesh <br/><br/>
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 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering 
<br/><br/> 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 
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<br/><br/><label>Subjects--Index Terms: </label>Food thickener  Gel point  Whey protein isolate