Stabilization of oil-in-water emulsions by polysaccharides and proteins

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dc.contributor.advisorManop Suphantharika
dc.contributor.authorRujirat Santipanichwong
dc.date.accessioned2023-09-04T03:15:26Z
dc.date.available2023-09-04T03:15:26Z
dc.date.copyright2009
dc.date.created2009
dc.date.issued2023
dc.format.extentxxvii, 255 leaves : ill.
dc.format.mimetypeapplication/pdf
dc.identifier.citationThesis (Ph.D. (Biotechnology))--Mahidol University, 2009
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/89224
dc.language.isoeng
dc.publisherMahidol University. Mahidol University Library and Knowledge Center
dc.rights.holderMahidol University
dc.subjectbeta-Glucans
dc.subjectCarotenoids
dc.subjectHydrogel
dc.subjectLactoglobulins
dc.subjectPectins
dc.subjectRheology
dc.subjectSoybean Proteins
dc.titleStabilization of oil-in-water emulsions by polysaccharides and proteins
dc.title.alternativeการทำให้อิมัลชันชนิดน้ำมันในน้ำมีเสถียรภาพโดยการใช้พอลิเซ็คคาไรด์และโปรตีน
dcterms.accessRightsrestricted access
mu.link.internalLinkhttp://mulinet11.li.mahidol.ac.th/e-thesis/2552/cd429/4736178.pdf
thesis.degree.departmentFaculty of Science
thesis.degree.disciplineBiotechnology
thesis.degree.grantorMahidol University
thesis.degree.levelDoctoral Degree
thesis.degree.nameDoctor of Philosophy

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