Effect of high hydrostatic pressure on whey protein concentrate functional properties

Dissertation

Open access

Xiaoming Liu

Doctor of Philosophy (PhD), Washington State University

Handle:

https://hdl.handle.net/2376/185

Files and links (1)

pdf

X_liu_0505044.22 MBDownload View

Open Access

Food -- Protein content

Whey products -- Processing

Hydrostatic pressure

Title: Effect of high hydrostatic pressure on whey protein concentrate functional properties
Creators: Xiaoming Liu
Contributors: Stephanie Clark (Advisor)
Awarding Institution: Washington State University
Academic Unit: Food Science, School of
Theses and Dissertations: Doctor of Philosophy (PhD), Washington State University
Identifiers: 99900874030001842
Language: English
Resource Type: Dissertation