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Start Over Degree MS Committee Member John Neil Coupland Keyword rheology Author Last Name Tieu

1. Effect of mild thermal and pH changes on the sol-gel transition in skim milk

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Open Access

Author:: Tieu, Stiphany
Title:: Effect of mild thermal and pH changes on the sol-gel transition in skim milk
Graduate Program:: Food Science (MS)
Keywords:: casein micelle
rheology
milk gel
pH
heat treatment
File:: Download Tieu__Stiphany_thesis.pdf
Committee Members:: Robert Roberts, Program Head/Chair
Federico Miguel Harte, Thesis Advisor/Co-Advisor
John Neil Coupland, Committee Member
Greg Ziegler, Committee Member