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Soursop juice stabilized with soy fractions: a rheologial approach
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH
(Elsevier Science, 2017-07)
Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied ...
Characterisation of soy extract processed under different drying methods and extraction conditions
(Wiley-blackwellHobokenEUA, 2013)
Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour
(Association of Food Scientists and Technologists of India, 2016-02)
The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of ...
Extraction and characterization of soy hull polysaccharide-protein fractions: Analysis of aggregation and surface rheology
(Elsevier, 2018-06)
Soy hull soluble fractions (HSF) were obtained by acid or alkaline/acid extraction. By chemical characterization and Fourier Transform Infrared Spectroscopy we demonstrated that galactomannanproteins and arabinogalactanproteins ...
Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films
(2019-01-01)
Composite films in coacervation condition offer an alternative to change properties of protein-based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in ...
Processing traits and digestibility of extruded dog foods with soy protein concentrate
(2018-08-01)
Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM—control diet based on poultry ...
Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
(Wiley, 2014-09)
The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used ...