000 01519cam a2200337 a 4500
003 EG-GiCUC
005 20250223030602.0
008 120312s2011 ua dh f m 000 0 eng d
040 _aEG-GiCUC
_beng
_cEG-GiCUC
041 0 _aeng
049 _aDeposite
097 _aM.Sc
099 _aCai01.13.04.M.Sc.2011.Du.W
100 0 _aDuha Mohamed Abuaesh
245 1 0 _aWhey protein as a food thickener /
_cDuha Mohamed Abuaesh ; Supervised Shakinaz T. Elsheltawy , Ahmed Sherif Eissa
246 1 5 _aدراسة بروتينات شرش اللبن كمغلظ قوام غذائى
260 _aCairo :
_bDuha Mohamed Abuaesh ,
_c2011
300 _a119 P. :
_bcharts , facsimiles ;
_c30cm
502 _aThesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering
520 _aThe 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
530 _aIssued also as CD
653 4 _aFood thickener
653 4 _aGel point
653 4 _aWhey protein isolate
700 0 _aAhmed Sherif Eissa ,
_eSupervisor
700 0 _aShakinaz Taha Elsheltawy ,
_eSupervisor
856 _uhttp://172.23.153.220/th.pdf
905 _aFatma
_eCataloger
905 _aNazla
_eRevisor
942 _2ddc
_cTH
999 _c37815
_d37815