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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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2013
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| Online Access: | http://umpir.ump.edu.my/id/eprint/7128/ 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 |