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Gelation Behavior of N-Decane Organogels with Gelators C28 and C40
(Taylor & Francis IncPhiladelphiaEUA, 2009)
Cold-set gelation of high pressure-treated soybean proteins
(Elsevier, 2013-08)
The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate ...
The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels
(Elsevier Sci LtdOxfordInglaterra, 2004)
The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
(Elsevier Science, 2018-05)
This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal ...
Pectin-Iron Capsules: A Nontraditional Delivery System Based on Ionic Gelation
(Springer, 2021)
Encapsulation is one of the strategies to protect lactic acid bacteria from technological and physiological adverse environments. This chapter provides experimental conditions to produce iron-pectin microcapsules by ionic ...
The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins
(Elsevier Sci LtdOxfordInglaterra, 2008)
On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics
(Universiti Putra Malaysia. Faculty of Food Science & Technology, 2018-04)
There are a lot of works in literature about the size particle of β-lactoglobulin (β-lg) at different conditions and also about its rheological properties; however, there are not works which connect both results. The aim ...
Gelation of cowpea proteins by high hydrostatic pressure
(Elsevier, 2020-07)
The gelation of isolated cowpea protein induced by high hydrostatic pressure (HHP, 400 or 600 MPa) was studied in terms of rheological behavior, texture, color, water holding capacity (WHC), scanning electron microscopy ...
Cold-Set Whey Protein Gels with Addition of Polysaccharides
(SpringerNew YorkEUA, 2009)
Effect of malonaldehyde on the gelation properties of myofibrillar proteins of sea salmon
(Wiley Blackwell Publishing, Inc, 2003-01)
Myofibrillar proteins incubated with malonaldehyde (27°C, t = 0 to 8 h) were used to prepare gels by thermal treatment (80°C, 45 min). Malonaldehyde did not produce significant modifications (P > 0.05) in the storage modulus ...