TY  - BOOK
AU  - Duha Mohamed Abuaesh
AU  - Ahmed Sherif Eissa , 
AU  - Shakinaz Taha Elsheltawy , 
TI  - Whey protein as a food thickener / 
PY  - 2011///
CY  - Cairo : 
PB  - Duha Mohamed Abuaesh , 
KW  - Food thickener
KW  - Gel point
KW  - Whey protein isolate
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering; Issued also as CD
N2  - 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
UR  - http://172.23.153.220/th.pdf
ER  -