1. Prevention of Low Temperature Gelation in Milk Protein Concentrates Open Access Author: Goulder, David Title: Prevention of Low Temperature Gelation in Milk Protein Concentrates Graduate Program: Food Science (MS) Keywords: gelgelationlow temperature geljammed systemvoluminosityintrinsic viscosityapparent viscosityflow behaviorshear thinningrheologychelating saltcalcium binding saltmilk protein concentrateMPCfiltrationshear sweepcaesinwheyisolatevolume fractionmaximum volume fractionulatrafiltrationdiafiltrationsodium citratesodium hexametaphosphatesodium polyphosphatesodium pyrophosphatesodium monophosphate File: Download David_Goulder_Masters_Thesis_Official_Format__v28.pdf Committee Members: Federico Miguel Harte, Thesis Advisor/Co-AdvisorGreg Ziegler, Committee MemberRobert Roberts, Program Head/ChairJohn Neil Coupland, Committee Member
