Sökning: "b-lactoglobulin"

Hittade 5 avhandlingar innehållade ordet b-lactoglobulin.

  1. 1. Protein-Surfactant Interactions Phase Behaviour and Phase Structure

    Detta är en avhandling från Physical Chemistry 1, Lund University

    Författare :Anna Karin Morén; Lunds universitet.; Lund University.; [1999]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Protein-surfactant interactions; Phase equilibria; Gel; Precipitate; Solution; Lysozyme; b-lactoglobulin; Ovalbumin; Bovine serum albumin; Dodecyltrimethylammonium chloride; Sodium alkylsulphates; NMR; Cryo-TEM; Physical chemistry; Fysikalisk kemi;

    Sammanfattning : Protein-surfactant interactions in water are investigated by following the phase equilibria for protein-surfactant pairs whose constituents carry both opposite and the same sign of charge. The concentration ranges studied are: 0-20 wt% protein, 0-20 wt% surfactant, and 80-100 wt% water. LÄS MER

  2. 2. Rheological Behaviour of Biopolymer Gels in Relation to Structure

    Detta är en avhandling från Chalmers University of Technology

    Författare :Mats Stading; Chalmers tekniska högskola.; Chalmers University of Technology.; [1993]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Kemi; Chemistry; biopolymer gels; rheological properties; rheological behaviour; fine-stranded gels; particulate gels; inhomogeneous gels; mixed gels;

    Sammanfattning : The rheological behaviour of biopolymer gels with different network structures was studied to elucidate how the structure of the gel influences its rheological properties. Non-destructive viscoelastic measurements and fracture techniques were used. LÄS MER

  3. 3. Whey protein adsorption and aggregation on modified stainless steel surfaces in relation to fouling

    Detta är en avhandling från Food Technology, Engineering and Nutrition, Lund University

    Författare :Olga Santos; Lunds universitet.; Lund University.; [2004]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; Modelling; Dynamic light scattering; Aggregation; Flow cell; Ellipsometry; Adsorption; Whey protein; Fouling; Modified stainless steel;

    Sammanfattning : This thesis focuses on the possibilities to reduce fouling by 1.Modifying the stainless steel surface. LÄS MER

  4. 4. Evaluation of UHT milk processed by direct steam injection and steam infusion technology

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Bozena Malmgren; Lunds universitet.; Lund University.; [2007]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; gel formation; sedimentation; microstructure; TEM transmission electron microscopy; immunogold labelling; heat effects; Technological sciences; Teknik; Food and drink technology; Livsmedelsteknik; proteolysis; steam infusion; UHT milk; steam injection;

    Sammanfattning : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. LÄS MER

  5. 5. Human milk factors and atopy in early childhood

    Detta är en avhandling från Linköping : Linköpings universitet

    Författare :Karel Duchén M.; Linköpings universitet.; Linköpings universitet.; [1999]
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICINE; MEDICIN;

    Sammanfattning : Background: The protective effect of breast milk against atopic manifestations in infancy, i. e. atopic eczema and food allergy, has been controversial for the last decades. Differences in the composition of human milk could explain these controversies. LÄS MER