Impact of Fractal and Spherical Whey Protein Aggregates on the Formation and Stability of Oil-in-Water Emulsion Droplets
| 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 |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
| etd.pdf | 3.203Mb |
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