Foaming Properties, Interfacial Properties, and Foam Microstructure of Egg White Protein and Whey Protein Isolate, Alone and in Combination

North Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.

Author dc:creator

• Berry, Tristan Kendricks

Advisors dc:contributor.advisor

• E. Allen Foegeding, Committee Chair
• Nina S. Allen, Committee Member
• Jack P. Davis, Committee Member

• angel food cake
• whey protein
• egg white
• foams
• confocal microscopy
• yield stress
• image analysis

Statement dc:rights

• I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dis sertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.

Dc Identifier Other

etd-12192007-133306

OAI record oai:identifier

https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.16%2F715