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Victoria University
Modulation of functional properties of whey proteins by microparticulation
Abstract
dc:description.abstractHeat-induced destabilisation (denaturation) of whey proteins (WP) is one of the major problems limiting their application in food products. As a means of modification, and, thereby improvement of the WP functionality, microparticulation of WP using combined heat and high pressure shearing achieved by microfluidization (MFZ) has been proposed and assessed in this thesis.
Degree
thesis:*- Name dc:type.qualificationname
- phd
- Level dc:type.qualificationlevel
- doctoral
- Grantor dc:publisher.institution
- Victoria University
- Year dc:date.issued
- 2011
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Dissanayake, Muditha
Subjects
dc:subject × 2Rights
- Language dc:language
- en