Now showing items 1-10 of 404
Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic Emulsifier
The knowledge of rheological characteristics can indicate the emulsions properties, thus, nowadays rheology is used in the cosmetic and pharmaceutical industries, even to study the influence of rheological additives on ...
Emulsifying and foaming properties of beta-lactoglobulin modified by heat treatment
The effects of heat treatment on emulsifying properties of beta-lactoglobulin were studied in order to compare them with previous studies on foaming properties. Both of them are closely linked to the structural changes on ...
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
(Elsevier Sci LtdOxfordInglaterra, 2005)
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
Physicochemical and emulsifying properties of a novel exudate gum from Prosopis alba (G) were assessed in comparison with the well-known arabic gum (GA). Compositional analysis, intrinsic viscosity and structural ...
Improving The Functional Properties Of Milk Proteins: Focus On The Specificities Of Proteolytic Enzymes
(ELSEVIER SCI LTDOXFORD, 2015)
Emulsifying properties of Hydrolysates isolated from soybean protein
(Science Publishing Group, 2015-03)
We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were ...
Effects of high pressure on functional properties of soy protein
(Elsevier Sci LtdOxfordInglaterra, 2007)
Emulsifiers: effects on quality of Fibre-Enriched wheat bread
Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such ...
Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology
(ELSEVIER SCI LTD, 2009)
The objective of this study was to apply response surface methodology to estimate the emulsifying capacity and stability of mixtures containing isolated and textured soybean proteins combined with pectin and to evaluate ...