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 |
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