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Influence of calcium chloride addition on the properties of emulsions formed with milk protein products

1999 master's thesis by Aiqian Ye at Massey University
Place master_s_thesis Q111965260
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Influence of calcium chloride addition on the properties of emulsions formed with milk protein products

Summary

Influence of calcium chloride addition on the properties of emulsions formed with milk protein products is a master's thesis[1].

Key Facts

  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products authored Aiqian Ye[2].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's instance of is recorded as master's thesis[3].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's publisher is recorded as Massey Research Online[4].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's language of work or name is recorded as English[5].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's country of origin is recorded as New Zealand[6].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's publication date is recorded as +1999-00-00T00:00:00Z[7].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's main subject is recorded as food[8].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's main subject is recorded as emulsion[9].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's main subject is recorded as milk protein[10].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's Handle ID is recorded as 10179/12554[11].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's title is recorded as Influence of calcium chloride addition on the properties of emulsions formed with milk protein products[12].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's copyright holder is recorded as Aiqian Ye[13].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's thesis submitted to is recorded as Massey University[14].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's on focus list of Wikimedia project is recorded as NZThesisProject[15].
  • Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's copyright status is recorded as copyrighted[16].

Body

Designation and Status

Influence of calcium chloride addition on the properties of emulsions formed with milk protein products's instance of is recorded as master's thesis[3].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [3] ↑ . wikidata.org.
  2. [2] ↑ . wikidata.org.
  3. [4] ↑ . wikidata.org.
  4. [5] ↑ . wikidata.org.
  5. [6] ↑ . wikidata.org.
  6. [7] ↑ . wikidata.org.
  7. [8] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  8. [9] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  9. [10] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  10. [11] ↑ . wikidata.org.
  11. [12] ↑ . wikidata.org.
  12. [13] ↑ . wikidata.org.
  13. [14] ↑ . wikidata.org.
  14. [15] ↑ . wikidata.org.
  15. [16] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). Influence of calcium chloride addition on the properties of emulsions formed with milk protein products. Retrieved May 3, 2026, from https://4ort.xyz/entity/influence-of-calcium-chloride-addition-on-the-properties-of-emulsions-formed-with-milk-protein-products
MLA “Influence of calcium chloride addition on the properties of emulsions formed with milk protein products.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/influence-of-calcium-chloride-addition-on-the-properties-of-emulsions-formed-with-milk-protein-products.
BibTeX @misc{4ortxyz_influence-of-calcium-chloride-addition-on-the-properties-of-emulsions-formed-with-milk-protein-products_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Influence of calcium chloride addition on the properties of emulsions formed with milk protein products}}, year = {2026}, url = {https://4ort.xyz/entity/influence-of-calcium-chloride-addition-on-the-properties-of-emulsions-formed-with-milk-protein-products}, note = {Accessed: 2026-05-03}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Influence of calcium chloride addition on the properties of emulsions formed with milk protein products — https://4ort.xyz/entity/influence-of-calcium-chloride-addition-on-the-properties-of-emulsions-formed-with-milk-protein-products (retrieved 2026-05-03)

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