Modulating the structure of plant-based protein dispersions

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Modulating the structure of plant-based protein dispersions

The aim of the work presented in this thesis is to understand the formation of protein solidified gel network with controlled structures prepared from commercially established plant-based protein materials. Different types of soy protein isolates were characterised at various structural length scale...

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Bibliographic Details
Main Author:	Ramadhan, Kurnia
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2020
Subjects:	Food protein Structural properties Viscoelasticity Soybean Oat bran
Online Access:	https://eprints.nottingham.ac.uk/59796/

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