hermostability of protein in starch derivative emulsion

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hermostability of protein in starch derivative emulsion

Heat-induced destabilisation (denaturation) of whey proteins (WP) is one of the major problems limiting their application in food products. Microencapsulation is a relatively new technology that is used for protection and stabilization. The purpose of this research is to determine the protein denatu...

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Bibliographic Details
Main Author:	Siti Suhairah, Omar
Format:	Undergraduates Project Papers
Language:	English
Published:	2013
Subjects:	QP Physiology
Online Access:	http://umpir.ump.edu.my/id/eprint/7128/ http://umpir.ump.edu.my/id/eprint/7128/1/Thermostability_of_protein_in_starch_derivative_emulsion.pdf

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