Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for subject:(Whey Protein Isolate). Showing records 1 – 30 of 39 total matches.

[1] [2]

Search Limiters

Last 2 Years | English Only

▼ Search Limiters


University of Georgia

1. Priyadarshi, Puranjay. Comparative study of the effects of three food proteins on the cooking quality of pork sausages.

Degree: 2014, University of Georgia

 Low-fat pork sausages were prepared with soy protein isolate (SPI), egg albumin (EA) and whey protein isolates (WPI) as binders at 1%, 2% and 3%… (more)

Subjects/Keywords: Pork sausage; soy protein isolate; whey protein isolate; egg albumin; microfluidization

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Priyadarshi, P. (2014). Comparative study of the effects of three food proteins on the cooking quality of pork sausages. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/30000

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2014. Thesis, University of Georgia. Accessed December 05, 2020. http://hdl.handle.net/10724/30000.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2014. Web. 05 Dec 2020.

Vancouver:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10724/30000.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/30000

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

2. Kazmierski, Michelle Nicole. Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions.

Degree: 2014, University of Georgia

 Despite its widespread utilization, information relating to the characterization of commercially available whey protein isolate (WPI) is limited. Further insight into its behavior in mixed… (more)

Subjects/Keywords: Whey protein isolate; Heat-induced aggregation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kazmierski, M. N. (2014). Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20598

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kazmierski, Michelle Nicole. “Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions.” 2014. Thesis, University of Georgia. Accessed December 05, 2020. http://hdl.handle.net/10724/20598.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kazmierski, Michelle Nicole. “Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions.” 2014. Web. 05 Dec 2020.

Vancouver:

Kazmierski MN. Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10724/20598.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kazmierski MN. Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20598

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

3. Patel, Aakash Dilipkumar 1991-. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.

Degree: 2017, University of Saskatchewan

 Nanoemulsions (NEs) typically have average droplet size less than 200 nm which provides them many characteristics advantages over conventional emulsions. NEs have higher stability and… (more)

Subjects/Keywords: Nanoemulsions; Nanogels; Sodium caseinate; Whey protein isolate; Emulsion gelation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Patel, A. D. 1. (2017). STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/8308

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Patel, Aakash Dilipkumar 1991-. “STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.” 2017. Thesis, University of Saskatchewan. Accessed December 05, 2020. http://hdl.handle.net/10388/8308.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Patel, Aakash Dilipkumar 1991-. “STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.” 2017. Web. 05 Dec 2020.

Vancouver:

Patel AD1. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10388/8308.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Patel AD1. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/8308

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

4. Spicer, Valerie Denise. The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions.

Degree: MS, Food Science, 2002, North Carolina State University

 The development of reduced fat foods is a continual challenge in the food industry. Among the many attributes fat contributes to food products is flavor.… (more)

Subjects/Keywords: whey protein isolate; volatility; flavor

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Spicer, V. D. (2002). The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/1862

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Spicer, Valerie Denise. “The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions.” 2002. Thesis, North Carolina State University. Accessed December 05, 2020. http://www.lib.ncsu.edu/resolver/1840.16/1862.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Spicer, Valerie Denise. “The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions.” 2002. Web. 05 Dec 2020.

Vancouver:

Spicer VD. The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions. [Internet] [Thesis]. North Carolina State University; 2002. [cited 2020 Dec 05]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/1862.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Spicer VD. The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions. [Thesis]. North Carolina State University; 2002. Available from: http://www.lib.ncsu.edu/resolver/1840.16/1862

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Vermont

5. Liu, Ning. Effect of radiation on polymerization, microstructure, and microbiological properties of whey protein in model system and whey protein based tissue adhesive development.

Degree: MS, Nutrition and Food Sciences, 2015, University of Vermont

Whey proteins are mainly a group of small globular proteins. Their structures can be modified by physical, chemical and other means to improve their… (more)

Subjects/Keywords: gamma radiation; interaction; sterilize; whey protein isolate; Food Science

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Liu, N. (2015). Effect of radiation on polymerization, microstructure, and microbiological properties of whey protein in model system and whey protein based tissue adhesive development. (Thesis). University of Vermont. Retrieved from https://scholarworks.uvm.edu/graddis/521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Liu, Ning. “Effect of radiation on polymerization, microstructure, and microbiological properties of whey protein in model system and whey protein based tissue adhesive development.” 2015. Thesis, University of Vermont. Accessed December 05, 2020. https://scholarworks.uvm.edu/graddis/521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Liu, Ning. “Effect of radiation on polymerization, microstructure, and microbiological properties of whey protein in model system and whey protein based tissue adhesive development.” 2015. Web. 05 Dec 2020.

Vancouver:

Liu N. Effect of radiation on polymerization, microstructure, and microbiological properties of whey protein in model system and whey protein based tissue adhesive development. [Internet] [Thesis]. University of Vermont; 2015. [cited 2020 Dec 05]. Available from: https://scholarworks.uvm.edu/graddis/521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Liu N. Effect of radiation on polymerization, microstructure, and microbiological properties of whey protein in model system and whey protein based tissue adhesive development. [Thesis]. University of Vermont; 2015. Available from: https://scholarworks.uvm.edu/graddis/521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Iowa State University

6. Kimmelshue, Chad. Bioactive seed coatings against Goss’s wilt using stabilized bacteriophages in polymers.

Degree: 2018, Iowa State University

 The control of bacterial plant and seedling diseases is challenging, and when not controlled, cause a decrease in yield and seed quality. Common bactericides used… (more)

Subjects/Keywords: bacteriophage; Goss's Wilt; polymer; seed coating; stabilizer; whey protein isolate; Agriculture

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kimmelshue, C. (2018). Bioactive seed coatings against Goss’s wilt using stabilized bacteriophages in polymers. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/17230

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kimmelshue, Chad. “Bioactive seed coatings against Goss’s wilt using stabilized bacteriophages in polymers.” 2018. Thesis, Iowa State University. Accessed December 05, 2020. https://lib.dr.iastate.edu/etd/17230.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kimmelshue, Chad. “Bioactive seed coatings against Goss’s wilt using stabilized bacteriophages in polymers.” 2018. Web. 05 Dec 2020.

Vancouver:

Kimmelshue C. Bioactive seed coatings against Goss’s wilt using stabilized bacteriophages in polymers. [Internet] [Thesis]. Iowa State University; 2018. [cited 2020 Dec 05]. Available from: https://lib.dr.iastate.edu/etd/17230.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kimmelshue C. Bioactive seed coatings against Goss’s wilt using stabilized bacteriophages in polymers. [Thesis]. Iowa State University; 2018. Available from: https://lib.dr.iastate.edu/etd/17230

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Univerzitet u Beogradu

7. Vučić, Tanja R., 1972-. Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka.

Degree: Poljoprivredni fakultet, 2016, Univerzitet u Beogradu

Prehrambena tehnologija - Nauka o mleku / Food Technology - Dairy science

Fermentisani mlečni proizvodi predstavljaju veoma raznovrsnu grupu proizvoda. Zbog dobrih senzornih osobina, lake… (more)

Subjects/Keywords: goat milk; yogurt; whey protein concentrate; milk protein isolate; ultrasound; viscosity; microstructure; sensory properties

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Vučić, Tanja R., 1. (2016). Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:11029/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Vučić, Tanja R., 1972-. “Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka.” 2016. Thesis, Univerzitet u Beogradu. Accessed December 05, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:11029/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Vučić, Tanja R., 1972-. “Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka.” 2016. Web. 05 Dec 2020.

Vancouver:

Vučić, Tanja R. 1. Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka. [Internet] [Thesis]. Univerzitet u Beogradu; 2016. [cited 2020 Dec 05]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:11029/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Vučić, Tanja R. 1. Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka. [Thesis]. Univerzitet u Beogradu; 2016. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:11029/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

8. Lee, Hyoungill. Charge modification of citrus and sugar beet pectins and physicochemical properties of pectin-whey protein complexes.

Degree: 2014, University of Georgia

 The hypothesis was that pectinmethylesterase (PME) fractions with different peptides will have different deesterifcation action pattern. Also physicochemical and rheological properties of pectin-whey protein isolate(more)

Subjects/Keywords: Pectinmethylesterase; Citrus pectin; Sugar beet pectin; Degree of esterification; Distribution of deesterifed groups; Whey protein isolate; Pectin-whey protein isolate complex; Surface hydrophobicity; Zeta potential; Particle size; Rheological property

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lee, H. (2014). Charge modification of citrus and sugar beet pectins and physicochemical properties of pectin-whey protein complexes. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/23666

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lee, Hyoungill. “Charge modification of citrus and sugar beet pectins and physicochemical properties of pectin-whey protein complexes.” 2014. Thesis, University of Georgia. Accessed December 05, 2020. http://hdl.handle.net/10724/23666.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lee, Hyoungill. “Charge modification of citrus and sugar beet pectins and physicochemical properties of pectin-whey protein complexes.” 2014. Web. 05 Dec 2020.

Vancouver:

Lee H. Charge modification of citrus and sugar beet pectins and physicochemical properties of pectin-whey protein complexes. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10724/23666.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lee H. Charge modification of citrus and sugar beet pectins and physicochemical properties of pectin-whey protein complexes. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/23666

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


RMIT University

9. Sharma, D. Characterisation of biopolymer/co-solute composites for the design of high-solid biomaterials with improved structural properties.

Degree: 2010, RMIT University

 The field of structure/function relationships in protein and polysaccharide systems of low solids has been extensively researched. In contrast, there is scant information in the… (more)

Subjects/Keywords: Fields of Research; Agarose; gelatin; glucose syrup; whey protein isolate; rheology; calorimetry; microscopy

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sharma, D. (2010). Characterisation of biopolymer/co-solute composites for the design of high-solid biomaterials with improved structural properties. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:13699

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sharma, D. “Characterisation of biopolymer/co-solute composites for the design of high-solid biomaterials with improved structural properties.” 2010. Thesis, RMIT University. Accessed December 05, 2020. http://researchbank.rmit.edu.au/view/rmit:13699.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sharma, D. “Characterisation of biopolymer/co-solute composites for the design of high-solid biomaterials with improved structural properties.” 2010. Web. 05 Dec 2020.

Vancouver:

Sharma D. Characterisation of biopolymer/co-solute composites for the design of high-solid biomaterials with improved structural properties. [Internet] [Thesis]. RMIT University; 2010. [cited 2020 Dec 05]. Available from: http://researchbank.rmit.edu.au/view/rmit:13699.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sharma D. Characterisation of biopolymer/co-solute composites for the design of high-solid biomaterials with improved structural properties. [Thesis]. RMIT University; 2010. Available from: http://researchbank.rmit.edu.au/view/rmit:13699

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


RMIT University

10. Khem, S. Understanding the stabilisation of lactobacillus plantarum by drying.

Degree: 2015, RMIT University

 In the context of the benefits of probiotics and the interest in incorporating these into foods, this thesis reports on research to address the challenges… (more)

Subjects/Keywords: Fields of Research; Lactobacillus plantarum; Single droplet drying; Spray drying; Whey protein isolate; Stabilisation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Khem, S. (2015). Understanding the stabilisation of lactobacillus plantarum by drying. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:161331

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Khem, S. “Understanding the stabilisation of lactobacillus plantarum by drying.” 2015. Thesis, RMIT University. Accessed December 05, 2020. http://researchbank.rmit.edu.au/view/rmit:161331.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Khem, S. “Understanding the stabilisation of lactobacillus plantarum by drying.” 2015. Web. 05 Dec 2020.

Vancouver:

Khem S. Understanding the stabilisation of lactobacillus plantarum by drying. [Internet] [Thesis]. RMIT University; 2015. [cited 2020 Dec 05]. Available from: http://researchbank.rmit.edu.au/view/rmit:161331.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Khem S. Understanding the stabilisation of lactobacillus plantarum by drying. [Thesis]. RMIT University; 2015. Available from: http://researchbank.rmit.edu.au/view/rmit:161331

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

11. Barnes, Stephanie Renee. Influence of sugar on the survival of Salmonella in a whey protein-based model food system.

Degree: 2016, University of Georgia

 Salmonella has been more prevalent in dried and low-water activity foods over the past few years. The purpose of this study was to determine the… (more)

Subjects/Keywords: Salmonella; sugar; water activity; dried foods; whey protein isolate; sucrose; fructose; sorbitol; Weibull model

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Barnes, S. R. (2016). Influence of sugar on the survival of Salmonella in a whey protein-based model food system. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/34061

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Barnes, Stephanie Renee. “Influence of sugar on the survival of Salmonella in a whey protein-based model food system.” 2016. Thesis, University of Georgia. Accessed December 05, 2020. http://hdl.handle.net/10724/34061.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Barnes, Stephanie Renee. “Influence of sugar on the survival of Salmonella in a whey protein-based model food system.” 2016. Web. 05 Dec 2020.

Vancouver:

Barnes SR. Influence of sugar on the survival of Salmonella in a whey protein-based model food system. [Internet] [Thesis]. University of Georgia; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10724/34061.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Barnes SR. Influence of sugar on the survival of Salmonella in a whey protein-based model food system. [Thesis]. University of Georgia; 2016. Available from: http://hdl.handle.net/10724/34061

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University College Cork

12. McAllan, Liam. The impact of whey protein isolate on energy balance regulation.

Degree: 2014, University College Cork

 Using C57BL/6J mice fed whey protein isolate (WPI) enriched high fat (HFD) or low-fat diets (LFD), this study tested the hypothesis that WPI directly impacts… (more)

Subjects/Keywords: Whey protein isolate; Adiposity; Obesity; Mice; Lipid metabolism; Energy balance; Gene expression

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

McAllan, L. (2014). The impact of whey protein isolate on energy balance regulation. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/2004

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

McAllan, Liam. “The impact of whey protein isolate on energy balance regulation.” 2014. Thesis, University College Cork. Accessed December 05, 2020. http://hdl.handle.net/10468/2004.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

McAllan, Liam. “The impact of whey protein isolate on energy balance regulation.” 2014. Web. 05 Dec 2020.

Vancouver:

McAllan L. The impact of whey protein isolate on energy balance regulation. [Internet] [Thesis]. University College Cork; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10468/2004.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

McAllan L. The impact of whey protein isolate on energy balance regulation. [Thesis]. University College Cork; 2014. Available from: http://hdl.handle.net/10468/2004

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

13. Vargas Lopez, Luis Alfonso. Influence of "added" whey protein isolate on probiotic properties of yogurt culture bacteria and yogurt characteristics.

Degree: MS, Dairy Science, 2013, Louisiana State University

 Consumers are becoming conscious of their diet, increasing protein intake and avoiding carbohydrates and fats. Whey proteins have branch chain amino acids responsible for muscle… (more)

Subjects/Keywords: Acid Tolerance; Yogurt; Protease Activity; Growth; Lactic Acid Bacteria; Bile Tolerance; Whey protein isolate

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Vargas Lopez, L. A. (2013). Influence of "added" whey protein isolate on probiotic properties of yogurt culture bacteria and yogurt characteristics. (Masters Thesis). Louisiana State University. Retrieved from etd-11152013-152635 ; https://digitalcommons.lsu.edu/gradschool_theses/780

Chicago Manual of Style (16th Edition):

Vargas Lopez, Luis Alfonso. “Influence of "added" whey protein isolate on probiotic properties of yogurt culture bacteria and yogurt characteristics.” 2013. Masters Thesis, Louisiana State University. Accessed December 05, 2020. etd-11152013-152635 ; https://digitalcommons.lsu.edu/gradschool_theses/780.

MLA Handbook (7th Edition):

Vargas Lopez, Luis Alfonso. “Influence of "added" whey protein isolate on probiotic properties of yogurt culture bacteria and yogurt characteristics.” 2013. Web. 05 Dec 2020.

Vancouver:

Vargas Lopez LA. Influence of "added" whey protein isolate on probiotic properties of yogurt culture bacteria and yogurt characteristics. [Internet] [Masters thesis]. Louisiana State University; 2013. [cited 2020 Dec 05]. Available from: etd-11152013-152635 ; https://digitalcommons.lsu.edu/gradschool_theses/780.

Council of Science Editors:

Vargas Lopez LA. Influence of "added" whey protein isolate on probiotic properties of yogurt culture bacteria and yogurt characteristics. [Masters Thesis]. Louisiana State University; 2013. Available from: etd-11152013-152635 ; https://digitalcommons.lsu.edu/gradschool_theses/780


University of Maryland

14. ghorban shiroodi, Setareh. CHARACTERIZATION OF INTERACTION BETWEEN WHEY PROTEIN ISOLATE AND XANTHAN/CURDLAN HYDROGEL TO IMPROVE FREEZE-THAW STABILITY.

Degree: Food Science, 2014, University of Maryland

 Syneresis, the liquid separation from a food product, is one of the major challenges in the frozen food industry. It is often accelerated by unintentional… (more)

Subjects/Keywords: Food science; Polymer chemistry; Freeze-Thaw stability; Hydrocolloids; Rheology; Whey Protein Isolate; Xanthan curdlan hydrogel

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

ghorban shiroodi, S. (2014). CHARACTERIZATION OF INTERACTION BETWEEN WHEY PROTEIN ISOLATE AND XANTHAN/CURDLAN HYDROGEL TO IMPROVE FREEZE-THAW STABILITY. (Thesis). University of Maryland. Retrieved from http://hdl.handle.net/1903/16168

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

ghorban shiroodi, Setareh. “CHARACTERIZATION OF INTERACTION BETWEEN WHEY PROTEIN ISOLATE AND XANTHAN/CURDLAN HYDROGEL TO IMPROVE FREEZE-THAW STABILITY.” 2014. Thesis, University of Maryland. Accessed December 05, 2020. http://hdl.handle.net/1903/16168.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

ghorban shiroodi, Setareh. “CHARACTERIZATION OF INTERACTION BETWEEN WHEY PROTEIN ISOLATE AND XANTHAN/CURDLAN HYDROGEL TO IMPROVE FREEZE-THAW STABILITY.” 2014. Web. 05 Dec 2020.

Vancouver:

ghorban shiroodi S. CHARACTERIZATION OF INTERACTION BETWEEN WHEY PROTEIN ISOLATE AND XANTHAN/CURDLAN HYDROGEL TO IMPROVE FREEZE-THAW STABILITY. [Internet] [Thesis]. University of Maryland; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/1903/16168.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

ghorban shiroodi S. CHARACTERIZATION OF INTERACTION BETWEEN WHEY PROTEIN ISOLATE AND XANTHAN/CURDLAN HYDROGEL TO IMPROVE FREEZE-THAW STABILITY. [Thesis]. University of Maryland; 2014. Available from: http://hdl.handle.net/1903/16168

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

15. Dees, Amanda Lee. Effect of Various Ingredients on a Model Process Cheese System.

Degree: MS, Food Science, 2003, North Carolina State University

 The process cheese industry desires to increase formula flexibility by incorporating various alternative ingredients into process cheese. For example, incorporation of whey protein could reduce… (more)

Subjects/Keywords: polymerized whey protein concentrate; process cheese; whey protein concentrate; whey protein isolate

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Dees, A. L. (2003). Effect of Various Ingredients on a Model Process Cheese System. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/338

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dees, Amanda Lee. “Effect of Various Ingredients on a Model Process Cheese System.” 2003. Thesis, North Carolina State University. Accessed December 05, 2020. http://www.lib.ncsu.edu/resolver/1840.16/338.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dees, Amanda Lee. “Effect of Various Ingredients on a Model Process Cheese System.” 2003. Web. 05 Dec 2020.

Vancouver:

Dees AL. Effect of Various Ingredients on a Model Process Cheese System. [Internet] [Thesis]. North Carolina State University; 2003. [cited 2020 Dec 05]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/338.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dees AL. Effect of Various Ingredients on a Model Process Cheese System. [Thesis]. North Carolina State University; 2003. Available from: http://www.lib.ncsu.edu/resolver/1840.16/338

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

16. Norwood, Eve-Anne. Modifications moléculaires et fonctionnelles au cours du vieillissement des poudres d’isolats de protéines solubles (WPI) : Molecular and functional changes occurring during ageing of whey protein isolate powders.

Degree: Docteur es, Science de l'aliment, 2016, Rennes, Agrocampus Ouest

Lors de la production des poudres protéiques laitières, des précautions sont prises pour assurer des fonctions technologiques optimales selon leurs utilisations. Cependant, des évolutions structurales… (more)

Subjects/Keywords: Poudre d’isolat de protéines solubles; Poudre; Stockage; Structures protéiques; Propriétés fonctionnelles; Whey protein isolate powder; Storage; Protein structures; Functional properties

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Norwood, E. (2016). Modifications moléculaires et fonctionnelles au cours du vieillissement des poudres d’isolats de protéines solubles (WPI) : Molecular and functional changes occurring during ageing of whey protein isolate powders. (Doctoral Dissertation). Rennes, Agrocampus Ouest. Retrieved from http://www.theses.fr/2016NSARB281

Chicago Manual of Style (16th Edition):

Norwood, Eve-Anne. “Modifications moléculaires et fonctionnelles au cours du vieillissement des poudres d’isolats de protéines solubles (WPI) : Molecular and functional changes occurring during ageing of whey protein isolate powders.” 2016. Doctoral Dissertation, Rennes, Agrocampus Ouest. Accessed December 05, 2020. http://www.theses.fr/2016NSARB281.

MLA Handbook (7th Edition):

Norwood, Eve-Anne. “Modifications moléculaires et fonctionnelles au cours du vieillissement des poudres d’isolats de protéines solubles (WPI) : Molecular and functional changes occurring during ageing of whey protein isolate powders.” 2016. Web. 05 Dec 2020.

Vancouver:

Norwood E. Modifications moléculaires et fonctionnelles au cours du vieillissement des poudres d’isolats de protéines solubles (WPI) : Molecular and functional changes occurring during ageing of whey protein isolate powders. [Internet] [Doctoral dissertation]. Rennes, Agrocampus Ouest; 2016. [cited 2020 Dec 05]. Available from: http://www.theses.fr/2016NSARB281.

Council of Science Editors:

Norwood E. Modifications moléculaires et fonctionnelles au cours du vieillissement des poudres d’isolats de protéines solubles (WPI) : Molecular and functional changes occurring during ageing of whey protein isolate powders. [Doctoral Dissertation]. Rennes, Agrocampus Ouest; 2016. Available from: http://www.theses.fr/2016NSARB281


University of Illinois – Urbana-Champaign

17. Donovan, Joseph D. Microencapsulation of tributyrin to improve sensory qualities and intestinal delivery.

Degree: PhD, Food Science & Human Nutrition, 2015, University of Illinois – Urbana-Champaign

 Microencapsulation is commonly used in the food industry to provide functional and sensory benefits to a variety of compounds. Tributyrin (TB), a source of butyric… (more)

Subjects/Keywords: microencapsulation; spray drying; whey protein isolate; soy protein isolate; gamma-cyclodextrin; complexation; tributyrin; butyric acid; sensory evaluation; R-index; in vitro digestion; targeted release; descriptive analysis

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Donovan, J. D. (2015). Microencapsulation of tributyrin to improve sensory qualities and intestinal delivery. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/89514

Chicago Manual of Style (16th Edition):

Donovan, Joseph D. “Microencapsulation of tributyrin to improve sensory qualities and intestinal delivery.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed December 05, 2020. http://hdl.handle.net/2142/89514.

MLA Handbook (7th Edition):

Donovan, Joseph D. “Microencapsulation of tributyrin to improve sensory qualities and intestinal delivery.” 2015. Web. 05 Dec 2020.

Vancouver:

Donovan JD. Microencapsulation of tributyrin to improve sensory qualities and intestinal delivery. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/2142/89514.

Council of Science Editors:

Donovan JD. Microencapsulation of tributyrin to improve sensory qualities and intestinal delivery. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/89514


North Carolina State University

18. Russell, Tara Alexandra. Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates.

Degree: MS, Food Science, 2004, North Carolina State University

 In previous years, whey was treated as an insignificant by-product of cheese making, used mainly in animal feed or discarded. Whey and whey components, particularly… (more)

Subjects/Keywords: whey protein concentrate; whey protein isolate; soy protein concentrate; soy protein isolate; descriptive analysis; sensory analysis

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Russell, T. A. (2004). Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/76

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Russell, Tara Alexandra. “Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates.” 2004. Thesis, North Carolina State University. Accessed December 05, 2020. http://www.lib.ncsu.edu/resolver/1840.16/76.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Russell, Tara Alexandra. “Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates.” 2004. Web. 05 Dec 2020.

Vancouver:

Russell TA. Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates. [Internet] [Thesis]. North Carolina State University; 2004. [cited 2020 Dec 05]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/76.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Russell TA. Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates. [Thesis]. North Carolina State University; 2004. Available from: http://www.lib.ncsu.edu/resolver/1840.16/76

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

19. Vega Lugo, Ana Cristina. Understanding the Role of Poly(ethylene oxide) in the Electrospinning of Whey Protein Isolate Fibers.

Degree: PhD, Department of Food Science, 2012, University of Guelph

 Poly(ethylene oxide) (PEO) is known for facilitating the electrospinning of biopolymer solutions, that are otherwise not electrospinnable. The objective of this study was to investigate… (more)

Subjects/Keywords: Electrospinning; Whey Protein Isolate; Poly(ethylene oxide)

…the formation of fibers, whey protein isolate (WPI) was used in this research as… …35 Table 2. Physical properties of whey proteins64… …alginate, eggshell membrane, and soy protein fibers have been successfully electrospun from… …protein and alginate/pectin fibers, it was reported that the 1 addition of PEO decreased the… 

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Vega Lugo, A. C. (2012). Understanding the Role of Poly(ethylene oxide) in the Electrospinning of Whey Protein Isolate Fibers. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/4327

Chicago Manual of Style (16th Edition):

Vega Lugo, Ana Cristina. “Understanding the Role of Poly(ethylene oxide) in the Electrospinning of Whey Protein Isolate Fibers.” 2012. Doctoral Dissertation, University of Guelph. Accessed December 05, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/4327.

MLA Handbook (7th Edition):

Vega Lugo, Ana Cristina. “Understanding the Role of Poly(ethylene oxide) in the Electrospinning of Whey Protein Isolate Fibers.” 2012. Web. 05 Dec 2020.

Vancouver:

Vega Lugo AC. Understanding the Role of Poly(ethylene oxide) in the Electrospinning of Whey Protein Isolate Fibers. [Internet] [Doctoral dissertation]. University of Guelph; 2012. [cited 2020 Dec 05]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/4327.

Council of Science Editors:

Vega Lugo AC. Understanding the Role of Poly(ethylene oxide) in the Electrospinning of Whey Protein Isolate Fibers. [Doctoral Dissertation]. University of Guelph; 2012. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/4327


Massey University

20. Ries, Daniel. Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand .

Degree: 2009, Massey University

 The present study was aimed at extending our knowledge of the antioxidative properties of the milk protein products, whey protein isolate (WPI) and sodium caseinate… (more)

Subjects/Keywords: Whey protein isolate; Sodium caseinate; Lipid oxidation; Oxidative stabilisers

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ries, D. (2009). Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/1084

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ries, Daniel. “Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand .” 2009. Thesis, Massey University. Accessed December 05, 2020. http://hdl.handle.net/10179/1084.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ries, Daniel. “Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand .” 2009. Web. 05 Dec 2020.

Vancouver:

Ries D. Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand . [Internet] [Thesis]. Massey University; 2009. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10179/1084.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ries D. Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Institute, Massey University, Palmerston North, New Zealand . [Thesis]. Massey University; 2009. Available from: http://hdl.handle.net/10179/1084

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

21. Osborn, Hannah Terry. Influence of molecular environment on lipid oxidation of structured lipid-based model emulsions.

Degree: 2014, University of Georgia

 A structured lipid (SL) was enzymatically synthesized from canola oil and caprylic acid. The reaction mechanism and factors that influence oxidation of SL-based oil-in-water model… (more)

Subjects/Keywords: Oil-in-water emulsions; Lipid oxidation; Natural antioxidants; Structured lipids; Sucrose fatty acid esters; Transition metals; Whey protein isolate

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Osborn, H. T. (2014). Influence of molecular environment on lipid oxidation of structured lipid-based model emulsions. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20882

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Osborn, Hannah Terry. “Influence of molecular environment on lipid oxidation of structured lipid-based model emulsions.” 2014. Thesis, University of Georgia. Accessed December 05, 2020. http://hdl.handle.net/10724/20882.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Osborn, Hannah Terry. “Influence of molecular environment on lipid oxidation of structured lipid-based model emulsions.” 2014. Web. 05 Dec 2020.

Vancouver:

Osborn HT. Influence of molecular environment on lipid oxidation of structured lipid-based model emulsions. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10724/20882.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Osborn HT. Influence of molecular environment on lipid oxidation of structured lipid-based model emulsions. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20882

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Virginia Tech

22. Shute, Max. Effect of Whey Protein Isolate on Oxidative Stress, Exercise Performance, and Immunity.

Degree: PhD, Human Nutrition, Foods, and Exercise, 2004, Virginia Tech

 The purpose of this study was to evaluate the effectiveness of a whey protein isolate (WPI), a reported glutathione (GSH) booster, on exercise performance, immune… (more)

Subjects/Keywords: Whey Protein Isolate; Antioxidants; Immune Function; Weight Loss

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Shute, M. (2004). Effect of Whey Protein Isolate on Oxidative Stress, Exercise Performance, and Immunity. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/11113

Chicago Manual of Style (16th Edition):

Shute, Max. “Effect of Whey Protein Isolate on Oxidative Stress, Exercise Performance, and Immunity.” 2004. Doctoral Dissertation, Virginia Tech. Accessed December 05, 2020. http://hdl.handle.net/10919/11113.

MLA Handbook (7th Edition):

Shute, Max. “Effect of Whey Protein Isolate on Oxidative Stress, Exercise Performance, and Immunity.” 2004. Web. 05 Dec 2020.

Vancouver:

Shute M. Effect of Whey Protein Isolate on Oxidative Stress, Exercise Performance, and Immunity. [Internet] [Doctoral dissertation]. Virginia Tech; 2004. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10919/11113.

Council of Science Editors:

Shute M. Effect of Whey Protein Isolate on Oxidative Stress, Exercise Performance, and Immunity. [Doctoral Dissertation]. Virginia Tech; 2004. Available from: http://hdl.handle.net/10919/11113


North Carolina State University

23. Yang, Xin. Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate.

Degree: PhD, Food Science, 2008, North Carolina State University

 Proteins are present in aerated foods to stabilize the air/water interface by lowering the interfacial tension and forming strong interfacial films. Sugars are known to… (more)

Subjects/Keywords: Sucrose; Egg White Protein; Yield Stress; Whey Protein Isolate; Interfacial Rheology; Foams

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Yang, X. (2008). Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/5453

Chicago Manual of Style (16th Edition):

Yang, Xin. “Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate.” 2008. Doctoral Dissertation, North Carolina State University. Accessed December 05, 2020. http://www.lib.ncsu.edu/resolver/1840.16/5453.

MLA Handbook (7th Edition):

Yang, Xin. “Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate.” 2008. Web. 05 Dec 2020.

Vancouver:

Yang X. Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate. [Internet] [Doctoral dissertation]. North Carolina State University; 2008. [cited 2020 Dec 05]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/5453.

Council of Science Editors:

Yang X. Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate. [Doctoral Dissertation]. North Carolina State University; 2008. Available from: http://www.lib.ncsu.edu/resolver/1840.16/5453

24. Inthavong, Walailuk. Elaboration et caractérisation de nanoparticules de protéines. : Development and characterization of protein nanoparticles.

Degree: Docteur es, Chimie physique, chimie théorique, 2018, Le Mans

Des solutions d'isolat de protéine de lactosérum (WPI) et d'isolat de protéine de soja (SPI) ont été chauffées à différentes concentrations en protéines conduisant à… (more)

Subjects/Keywords: Isolat de protéine de lactosérum; Isolat de protéine de soja; Polydispersité; Suspensions denses; Compressibilité osmotique; Redistribution de fluorescence après photoblanchiment; Whey protein isolate; Soy protein isolate; Polydispersity; Dense Suspensions; Osmotic compressibility; Fluorescence recovery after photobleaching; 572.6

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Inthavong, W. (2018). Elaboration et caractérisation de nanoparticules de protéines. : Development and characterization of protein nanoparticles. (Doctoral Dissertation). Le Mans. Retrieved from http://www.theses.fr/2018LEMA1014

Chicago Manual of Style (16th Edition):

Inthavong, Walailuk. “Elaboration et caractérisation de nanoparticules de protéines. : Development and characterization of protein nanoparticles.” 2018. Doctoral Dissertation, Le Mans. Accessed December 05, 2020. http://www.theses.fr/2018LEMA1014.

MLA Handbook (7th Edition):

Inthavong, Walailuk. “Elaboration et caractérisation de nanoparticules de protéines. : Development and characterization of protein nanoparticles.” 2018. Web. 05 Dec 2020.

Vancouver:

Inthavong W. Elaboration et caractérisation de nanoparticules de protéines. : Development and characterization of protein nanoparticles. [Internet] [Doctoral dissertation]. Le Mans; 2018. [cited 2020 Dec 05]. Available from: http://www.theses.fr/2018LEMA1014.

Council of Science Editors:

Inthavong W. Elaboration et caractérisation de nanoparticules de protéines. : Development and characterization of protein nanoparticles. [Doctoral Dissertation]. Le Mans; 2018. Available from: http://www.theses.fr/2018LEMA1014

25. Bala, Soumya. Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation.

Degree: MS, Department of Food Science, 2013, Kansas State University

 Milk proteins are excellent sources of sulfur-containing amino acids methionine and cysteine, in particular whey proteins. Cysteine is synthesized from methionine by γ-cystathionase. However, cysteine… (more)

Subjects/Keywords: Cysteine; Whey protein isolate; Yogurt; Food Science (0359)

…6 Table 2.4 Composition of whey protein isolate… …descriptive analysis results of yogurt containing whey protein isolate (WPI) indicated… …x29; 2.3 Whey Protein Isolate Liquid whey can be further processed to increase the protein… …Table 2.4. Table 2.4 Composition of whey protein isolate Composition (%) Moisture… …and whey protein isolate Amino acids β-Lactoglobulin α-Lactalbumin Whey protein isolate1… 

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Bala, S. (2013). Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16270

Chicago Manual of Style (16th Edition):

Bala, Soumya. “Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation.” 2013. Masters Thesis, Kansas State University. Accessed December 05, 2020. http://hdl.handle.net/2097/16270.

MLA Handbook (7th Edition):

Bala, Soumya. “Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation.” 2013. Web. 05 Dec 2020.

Vancouver:

Bala S. Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation. [Internet] [Masters thesis]. Kansas State University; 2013. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/2097/16270.

Council of Science Editors:

Bala S. Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation. [Masters Thesis]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/16270


Ohio University

26. Jin, Qi. Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken.

Degree: MS, Food and Nutrition Sciences (Health Sciences and Professions), 2018, Ohio University

 Frying, a conventional cooking process in the United States and worldwide, can increase the energy density of fried foods and change nutrient composition. Excess consumption… (more)

Subjects/Keywords: Health Sciences; Food Science; Experiments; Nutrition; Fried chicken; chicken fritters; oil reduction; lipid reduction; oil absorption; antioxidants; whey protein isolate; postbreading dip

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Jin, Q. (2018). Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken. (Masters Thesis). Ohio University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237

Chicago Manual of Style (16th Edition):

Jin, Qi. “Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken.” 2018. Masters Thesis, Ohio University. Accessed December 05, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237.

MLA Handbook (7th Edition):

Jin, Qi. “Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken.” 2018. Web. 05 Dec 2020.

Vancouver:

Jin Q. Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken. [Internet] [Masters thesis]. Ohio University; 2018. [cited 2020 Dec 05]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237.

Council of Science Editors:

Jin Q. Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken. [Masters Thesis]. Ohio University; 2018. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237


North Carolina State University

27. Davis, Jack Parker. Investigations Into the Mechanisms Responsible for the Yield Stress of Protein Based Foams.

Degree: PhD, Food Science, 2005, North Carolina State University

 Proteins function as natural surfactants in many industrial processes involving foam formation. Egg white proteins have traditionally served this role in the food industry, although… (more)

Subjects/Keywords: whey protein isolate; interfacial tension; interface; whey protein; yield stress; foam; dilatational viscoelasticity; dilatational elasticity; dilatational modulus; adsorption; interfacial rheology

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Davis, J. P. (2005). Investigations Into the Mechanisms Responsible for the Yield Stress of Protein Based Foams. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/3958

Chicago Manual of Style (16th Edition):

Davis, Jack Parker. “Investigations Into the Mechanisms Responsible for the Yield Stress of Protein Based Foams.” 2005. Doctoral Dissertation, North Carolina State University. Accessed December 05, 2020. http://www.lib.ncsu.edu/resolver/1840.16/3958.

MLA Handbook (7th Edition):

Davis, Jack Parker. “Investigations Into the Mechanisms Responsible for the Yield Stress of Protein Based Foams.” 2005. Web. 05 Dec 2020.

Vancouver:

Davis JP. Investigations Into the Mechanisms Responsible for the Yield Stress of Protein Based Foams. [Internet] [Doctoral dissertation]. North Carolina State University; 2005. [cited 2020 Dec 05]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/3958.

Council of Science Editors:

Davis JP. Investigations Into the Mechanisms Responsible for the Yield Stress of Protein Based Foams. [Doctoral Dissertation]. North Carolina State University; 2005. Available from: http://www.lib.ncsu.edu/resolver/1840.16/3958


Massey University

28. Streicher, Christina. Interactions of whey protein isolate and human saliva, as related to the astringency of whey protein beverages : a thesis in partial fulfilment of the requirement of the degree of Master of Technology in Food Technology at Riddet Institute, Massey University, New Zealand .

Degree: 2010, Massey University

 Interactions between 3 different proteins (lactoferrin, beta-lactoglobulin and Whey Protein Isolate) and human saliva were determined. Lactoferrin and whey proteins are known to be astringent… (more)

Subjects/Keywords: Whey protein isolate; Milk proteins; Saliva; Whey protein beverages; Lactoferrin; Beta-lactoglobulin; Astringent sensation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Streicher, C. (2010). Interactions of whey protein isolate and human saliva, as related to the astringency of whey protein beverages : a thesis in partial fulfilment of the requirement of the degree of Master of Technology in Food Technology at Riddet Institute, Massey University, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/2246

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Streicher, Christina. “Interactions of whey protein isolate and human saliva, as related to the astringency of whey protein beverages : a thesis in partial fulfilment of the requirement of the degree of Master of Technology in Food Technology at Riddet Institute, Massey University, New Zealand .” 2010. Thesis, Massey University. Accessed December 05, 2020. http://hdl.handle.net/10179/2246.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Streicher, Christina. “Interactions of whey protein isolate and human saliva, as related to the astringency of whey protein beverages : a thesis in partial fulfilment of the requirement of the degree of Master of Technology in Food Technology at Riddet Institute, Massey University, New Zealand .” 2010. Web. 05 Dec 2020.

Vancouver:

Streicher C. Interactions of whey protein isolate and human saliva, as related to the astringency of whey protein beverages : a thesis in partial fulfilment of the requirement of the degree of Master of Technology in Food Technology at Riddet Institute, Massey University, New Zealand . [Internet] [Thesis]. Massey University; 2010. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10179/2246.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Streicher C. Interactions of whey protein isolate and human saliva, as related to the astringency of whey protein beverages : a thesis in partial fulfilment of the requirement of the degree of Master of Technology in Food Technology at Riddet Institute, Massey University, New Zealand . [Thesis]. Massey University; 2010. Available from: http://hdl.handle.net/10179/2246

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

29. Sugiarto, Maya Wulansari. Studies on the binding of iron and zinc to milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Centre and Institute of Food, Nutrition and Human Health .

Degree: 2004, Massey University

 The principal objective of this study was to characterize the binding of iron and zinc to three commercial milk protein products; namely sodium caseinate, whey(more)

Subjects/Keywords: Milk proteins; Milk protein concentrate (MPC).; Sodium caseinate; Whey protein isolate; Mineral-protein mixtures

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sugiarto, M. W. (2004). Studies on the binding of iron and zinc to milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Centre and Institute of Food, Nutrition and Human Health . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/4558

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sugiarto, Maya Wulansari. “Studies on the binding of iron and zinc to milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Centre and Institute of Food, Nutrition and Human Health .” 2004. Thesis, Massey University. Accessed December 05, 2020. http://hdl.handle.net/10179/4558.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sugiarto, Maya Wulansari. “Studies on the binding of iron and zinc to milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Centre and Institute of Food, Nutrition and Human Health .” 2004. Web. 05 Dec 2020.

Vancouver:

Sugiarto MW. Studies on the binding of iron and zinc to milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Centre and Institute of Food, Nutrition and Human Health . [Internet] [Thesis]. Massey University; 2004. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10179/4558.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sugiarto MW. Studies on the binding of iron and zinc to milk protein products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Riddet Centre and Institute of Food, Nutrition and Human Health . [Thesis]. Massey University; 2004. Available from: http://hdl.handle.net/10179/4558

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universitat Politècnica de València

30. Sanchís Soler, Elena. Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon .

Degree: 2016, Universitat Politècnica de València

 [EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties.… (more)

Subjects/Keywords: Minimally processed persimmon; maturity stage; phenolic content; total vitamin C; radical scavenging activity; carotenoids; controlled atmosphere; modified atmosphere; 1-methylcyclopropene; enzymatic browning; firmness; sensory quality; ascorbic acid; citric acid; calcium chloride; edible coatings; whey protein isolate; soy protein isolate; hydroxylpropyl methylcellulose; apple pectin; antimicrobial agents; microbial quality; food-borne human pathogens.

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sanchís Soler, E. (2016). Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/62588

Chicago Manual of Style (16th Edition):

Sanchís Soler, Elena. “Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon .” 2016. Doctoral Dissertation, Universitat Politècnica de València. Accessed December 05, 2020. http://hdl.handle.net/10251/62588.

MLA Handbook (7th Edition):

Sanchís Soler, Elena. “Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon .” 2016. Web. 05 Dec 2020.

Vancouver:

Sanchís Soler E. Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10251/62588.

Council of Science Editors:

Sanchís Soler E. Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon . [Doctoral Dissertation]. Universitat Politècnica de València; 2016. Available from: http://hdl.handle.net/10251/62588

[1] [2]

.