Website
http://dataportal.arc.gov.au/NCGP/API/grants/LP0561887
Funding Status
Closed
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Funded Activity Summary
Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability. This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole milk and whey proteins. This work will place the Australian dairy industry in a pre-eminent position for the development of valuable, heat-stable and uniquely functional ingredients based on novel micro/nano structures. Existing world class expertise will be further developed in ultrasonic processing and sonochemistry as frontier technologies.Funded Activity Details
Start Date: 10-2005
End Date: 12-2009
Funding Scheme: Linkage Projects
Funding Amount: $270,000.00
Funder: Australian Research Council
Research Topics
ANZSRC Field of Research (FoR)
Food Processing | Other Food Sciences | Physical Chemistry Not Elsewhere Classified | Food Sciences |
