Quality of water and its impact on selected properties of whey protein.

[Selcio]

Hello everyone, I'm writting here on behalf of my fiancee. This is the title of her paper for the engineer's degree. Basically, she is trying to determine whether the proteins' features are changing when placed in water of a different quality (for example sewerege, ground etc.) She's conducted the required experiments but still there's not enough information on this topic (at least we cannot find anything on the internet and in the libraries), so I decided to ask here for some help. We're both Polish and her English is not enough to browse through foreign articles, and I do not know the specific vocabulary. Perhaps somebody here will have any clue where we can search for some materials on this topic. Of course, in return we'll publish here the results of the experiments, maybe someone will find them helpful as there is really not enough information on this topic anywhere.