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Relationship between nano/micro structure and physical properties of TiO2-sodium caseinate composite films
(Elsevier Science, 2018-03)
Films obtained by casting, starting from conventional emulsions (CE), nanoemulsions (NE) or their gels, which led to different structures, with the aim of explore the relationship between structure and physical properties, ...
Proteolysis, Texture and Microstructure of Goat Cheese
(Jaipur: international Journal of Engineering and Applied Sciences, 2016-05)
Changes in the structure of cheese are mostly due to changes in the protein matrix, mainly because of the degradation of α- and β- and k-casein. Therefore, the objective of this work was to study the effect of proteolysis ...
Evaluation of the caseinomacropeptide (CMP) content in raw and uht milk during storage time.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2013)
Colloidal stability of bovine calcium caseinate suspensions. effect of protein concentration and the presence of sucrose and lactose
(American Chemical Society, 2010)
Prion protein inhibits fast axonal transport through a mechanism involving casein kinase 2
(Public Library of Science, 2017-12-20)
Prion diseases include a number of progressive neuropathies involving conformational changes in cellular prion protein (PrPc) that may be fatal sporadic, familial or infectious. Pathological evidence indicated that neurons ...
Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation
(Elsevier, 2020-04)
Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1–4 wt%) or 4 wt% sodium caseinate and sucrose (2–8 wt%), were ...
The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase
(Elsevier, 2010-09)
The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, ...
Evaluation of the effect of Gleditsia amorphoides gum on the properties of the rennet-induced milk protein gels
(Elsevier, 2019-10)
The study and characterisation of food gels obtained from phase-separated systems has gained interest since a wide variety of gel structures and textures can be developed. In this study, the phase and rheological behaviour ...
Kappa caseína, tiempo de coagulación y rendimiento quesero
(Veterinaria Argentina S.R.L., 2019-02-01)
En el presente trabajo se exploran los diferentes tiempos de coagulación y rendimiento quesero en elaboración de quesos de ovejas. Teniendo en cuenta distintos factores, grasa, proteínas, pH. Con el objetivo de resumir ...