Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifier

dc.contributor.advisor	Thareja, Prachi
dc.contributor.author	Oberoi, Charu
dc.date.accessioned	2019-01-03T10:25:09Z
dc.date.available	2019-01-03T10:25:09Z
dc.date.issued	2018
dc.identifier.citation	Oberoi, Charu (2018). Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifier. Gandhinagar: Indian Institute of Technology Gandhinagar, 118p. (Acc. No.: T00317).
dc.identifier.uri	https://repository.iitgn.ac.in/handle/123456789/4090
dc.description.statementofresponsibility	by Charu Oberoi
dc.format.extent	118p.: ill.; 29 cm.
dc.language.iso	en_US
dc.publisher	Indian Institute of Technology Gandhinagar
dc.subject	Water System
dc.subject	16210030
dc.subject	Emulsions
dc.subject	Tensiometric Experiments
dc.subject	Bridging Flocculation
dc.subject	Electrostatic Screening
dc.subject	Salt Concentration
dc.subject	IFT (Interfacial Tension)
dc.title	Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifier
dc.type	Thesis
dc.contributor.department	Chemical Engineering
dc.description.degree	M.Tech.