Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels

dc.contributor.advisor	Thareja, Prachi
dc.contributor.author	Singhal, Rachna
dc.date.accessioned	2021-10-27T14:12:40Z
dc.date.available	2021-10-27T14:12:40Z
dc.date.issued	2021
dc.identifier.citation	Singhal, Rachna (2021). Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels. Gandhinagar: Indian Institute of Technology Gandhinagar, 125p. (Acc. No.: T00831).
dc.identifier.uri	https://repository.iitgn.ac.in/handle/123456789/7122
dc.description.statementofresponsibility	by Rachana Singhal
dc.format.extent	125p.: ill.; hbk.; 30cm.
dc.language.iso	en_US
dc.publisher	Indian Institute of Technology Gandhinagar
dc.subject	19210027
dc.subject	Ovalbumin
dc.subject	Emulsions
dc.subject	Chicken Egg White
dc.subject	Emulsion Destabilization
dc.subject	Protein
dc.title	Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels
dc.type	Thesis
dc.contributor.department	Chemical Engineering
dc.description.degree	M.Tech