Dairy Science › Whey Protein Isolation & Purification Methods
Thermal and Chemical Treatment Effects on Whey Protein Functionality
Interns will evaluate how different purification methods and processing conditions affect the functional properties of isolated whey proteins, including solubility, foaming capacity, and emulsification ability. This research will determine optimal conditions that preserve protein functionality for various food and pharmaceutical applications.
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📚 Academic: Thesis & PPT assistance included🧪 Tech: Master the protocols hands-on📝 Research > 3 months: Publication co-authorship in a Scopus-indexed journal
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