Impact of Fractal and Spherical Whey Protein Aggregates on the Formation and Stability of Oil-in-Water Emulsion Droplets

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Title: Impact of Fractal and Spherical Whey Protein Aggregates on the Formation and Stability of Oil-in-Water Emulsion Droplets
Author: Christenson, Andrew David
Advisors: Haotian Zheng, Chair
Mary Drake, Member
Mario Ferruzzi, Member
Date: 2021-12-22
Degree: Master of Science
Discipline: Food Science
URI: https://www.lib.ncsu.edu/resolver/1840.20/39363


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