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Filtering by: Subject Surface chemistry Degree Field Food Science and Technology

Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

Creator:

Suttiprasit, Prasert

Resource Type:

Dissertation

Full Text:

: Molecular Properties Influencing the Surface Activity of q-Lactalbumin. p-Lactoglobulin and Bovine Serum
Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces

Creator:

Kirtley, Sidney A.

Resource Type:

Masters Thesis

Full Text:

, based on surface chemistry principles, and to defend its usefulness in aiding the prediction of food