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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

Author:

Goulder, David

Title:

Prevention of Low Temperature Gelation in Milk Protein Concentrates

Graduate Program:

Food Science (MS)

Keywords:

gel
gelation
low temperature gel
jammed system
voluminosity
intrinsic viscosity
apparent viscosity
flow behavior
shear thinning
rheology
chelating salt
calcium binding salt
milk protein concentrate
MPC
filtration
shear sweep
caesin
whey
isolate
volume fraction
maximum volume fraction
ulatrafiltration
diafiltration
sodium citrate
sodium hexametaphosphate
sodium polyphosphate
sodium pyrophosphate
sodium monophosphate

File:

Download David_Goulder_Masters_Thesis_Official_Format__v28.pdf

Committee Members:

Federico Miguel Harte, Thesis Advisor/Co-Advisor
Greg Ziegler, Committee Member
Robert Roberts, Program Head/Chair
John Neil Coupland, Committee Member