Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 3 of 3 for “"Denatured whey proteins"”.
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Studies on the effects of heat and high pressure treatmeants on fat globule surface layers in recombined milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand
… surface layers of recombined fat globules, milk proteins and rheological properties of acid gels. Heat treatments caused denaturation of whey proteins; the degree of denaturation was dependent on temperature, holding time and to a lesser extent on the placement of heat treatment. Recombined milks …
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Aggregation and gelation characteristics of high protein dairy ingredient powders
… acids) during food processing. The exposure of proteins to different processing steps and other constituents can significantly alter their aggregation behaviour, and hence, stability. The current study investigated the changes in compositional, physico-chemical and functional properties of skim …
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A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients
People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume …