Effects of formulation and processing parameters on sodium availability in a model lipoproteic emulsion gel

The student, Kyle Okada, accepted the attached license on 2016-07-13 at 18:54.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2016

Author dc:creator

• Okada, Kyle Satoshi

Contributors dc:contributor

• Lee, Youngsoo

• Sodium reduction
• Sodium availability
• Sodium mobility
• Sodium binding
• Lipoproteic gel
• 23Na NMR spectroscopy
• Food rheology
• Creep compliance

Statement dc:rights

• Copyright 2016 Kyle Okada

Language dc:language

en

Handle dc:identifier

http://hdl.handle.net/2142/92840

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/92840