Whey protein peptides as dual-functional ingredients in food nanoemulsions

Research output: ThesisDoctoral Thesis

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Whey protein hydrolysates are important emulsifiers in foods as well as sources of bioactive peptide compounds, and may serve a dual-functional role in foods. This research investigated the potential dual-functionality of whey protein isolate (WPI) peptides as bioactive compounds as well as emulsifiers in nanoemulsions.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Charles Sturt University
  • Torley, Peter, Principal Supervisor
  • Doran, Gregory, Co-Supervisor
Award date01 Mar 2014
Place of PublicationAustralia
Publication statusPublished - 2014


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