EJPAU 2005. Leman J. , Dołgań T. , Smoczyński M. , Dziuba Z. FRACTAL CHARACTERISTICS OF MICROSTRUCTURE OF BETA-LACTOGLOBULIN PREPARATIONS AND THEIR EMULSIFYING PROPERTIES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 3/volume8

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Leman J. , Dołgań T. , Smoczyński M. , Dziuba Z. 2005. FRACTAL CHARACTERISTICS OF MICROSTRUCTURE OF BETA-LACTOGLOBULIN PREPARATIONS AND THEIR EMULSIFYING PROPERTIES, EJPAU 8(3/volume8), #29.
Available Online: http://www.ejpau.media.pl/volume8/issue3/volume8/art-29.html

FRACTAL CHARACTERISTICS OF MICROSTRUCTURE OF BETA-LACTOGLOBULIN PREPARATIONS AND THEIR EMULSIFYING PROPERTIES

Jacek Leman, Tomasz Dołgań, Michał Smoczyński, Zofia Dziuba
Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Poland

ABSTRACT

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Key words: beta-lactoglobulin preparations, emulsifying properties, computer image analysis, Sauter’s diameter (d_vs), fractal analysis. Error: articles/volume8/issue3/volume8/art-29.html is not uploaded to the server

Jacek Leman
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland

Tomasz Dołgań
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland
email: t.dolgan@uwm.edu.pl

Michał Smoczyński
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland

Zofia Dziuba
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.