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.
Results
Showing 1 to 9 of 9 for “"foaming properties"”.
-
Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems
… of soluble complex with improved functional properties. Studies on foaming properties of whey protein isolate (WPI) with polysaccharide mostly focused on the effects of polysaccharide on native WPI or heated WPI, while little has been done on heated WPI-polysaccharide soluble complex. The …
-
Caseins micelles crosslinked with transglutaminase: foaming properties as a function of pH
… used 1n food industry due to their recognized foaming properties. The casein term refers to a mixture of four different casein fractions known as asl, as2, B, and K-caseim that are organized m structures called casei micelles (CMs). The foam properties of casei micelles are closely related to …
-
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.
-
The impact of grape clone, yeast strain and protein on sparkling wine quality
The foaming properties in sparkling wine are an indicator of quality as it is the first quality perception consumers have upon opening a bottle of sparkling wine. Proteins, which are derived from both grapes and yeast during sparkling wine production, are known to impact the foaming properties in …
-
Impact of fungal fermentation on plant-based protein ingredients and pasta production waste
… techno-functionality, antinutrients, and sensory properties of quinoa and fava bean flour. Moreover, pasta production side-stream from industry was upcycled using liquid-state fermentation (LSF) to transform it into food ingredients. Quinoa flour and fava bean flour were characterised regarding …
-
Properties and foaming behaviour of thermoplastic olefin blends based on linear and branched polypropylene
… including foam processing and extrusion foaming. The main objective of the thesis is to provide a detailed investigation on the rheological, morphological, thermal, mechanical and foaming properties of isotactic polypropylene / high melt strength branched polypropylene homopolymer blends, …
-
Novel amphiphilic diblock copolymers by RAFT-polymerization, their self-organization and surfactant properties
… No CMC could be detected. Their surface properties at the air/water interface confer anti-foaming properties. The macro-surfactants synthesized are surface-active at the interface between two liquid phases, too, since they are able to stabilize emulsions. The polymeric micelles are shown …
-
Formulation, physicochemical and rehydration properties of whey protein powders containing nanoparticulated whey protein structures
… have important nutritional and functional properties, and are available commercially in multiple formats, ranging from protein concentrates to isolates. Diversification and enhancement of the functional properties of whey proteins is an ongoing area of research, which is driven by consumer …