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Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels

Singhal, Rachna

Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels - Gandhinagar: Indian Institute of Technology Gandhinagar, 2021 - 125 p. : ill. ; hb, 30 cm.

Subjects--Topical Terms:
19210027
M.Tech
Chemical Engineering
Ovalbumin
Emulsions
Chicken Egg White
Emulsion Destabilization
Protein

Dewey Class. No.: 660 / SIN

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