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

Show simple item record

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


Files in this item

Files Size Format View
etd.pdf 3.203Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record