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

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dc.contributor.advisorHaotian Zheng, Chair
dc.contributor.advisorMary Drake, Member
dc.contributor.advisorMario Ferruzzi, Member
dc.contributor.authorChristenson, Andrew David
dc.date.accepted2022-01-12
dc.date.accessioned2022-01-13T13:30:20Z
dc.date.available2022-01-13T13:30:20Z
dc.date.defense2021-12-22
dc.date.issued2021-12-22
dc.date.released2022-01-13
dc.date.reviewed2022-01-03
dc.date.submitted2021-12-22
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg28080
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/39363
dc.titleImpact of Fractal and Spherical Whey Protein Aggregates on the Formation and Stability of Oil-in-Water Emulsion Droplets

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