| dc.contributor.advisor |
Haotian Zheng, Chair |
|
| dc.contributor.advisor |
Mary Drake, Member |
|
| dc.contributor.advisor |
Mario Ferruzzi, Member |
|
| dc.contributor.author |
Christenson, Andrew David |
|
| dc.date.accessioned |
2022-01-13T13:30:20Z |
|
| dc.date.available |
2022-01-13T13:30:20Z |
|
| dc.date.issued |
2021-12-22 |
|
| dc.date.submitted |
2021-12-22 |
|
| dc.identifier.other |
deg28080 |
|
| dc.identifier.uri |
https://www.lib.ncsu.edu/resolver/1840.20/39363 |
|
| dc.title |
Impact of Fractal and Spherical Whey Protein Aggregates on the Formation and Stability of Oil-in-Water Emulsion Droplets |
|
| dc.degree.name |
Master of Science |
|
| dc.degree.level |
thesis |
|
| dc.degree.discipline |
Food Science |
|
| dc.date.accepted |
2022-01-12 |
|
| dc.date.defense |
2021-12-22 |
|
| dc.date.released |
2022-01-13 |
|
| dc.date.reviewed |
2022-01-03 |
|
