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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 ...
Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
(Elsevier, 2006-10)
In the present work, the influence of pH on stability of oil in water O/W (25:75 w/w) emulsions prepared with soy isolates and lecithin (Lec) was studied. Emulsions were prepared using native (NSI) and denatured (DSI) ...
Effect of soybean fractions in the formation of complexes with gum Arabic
(Institute of Food Techologists, 2015)
Avaliação de níveis e fontes de proteína na alimentação de leitões na fase inicial de crescimento
(2008-09-01)
An experiment was conducted to compare different levels and sources of protein on performance, intestinal morphology and pancreas weight/carcass weight ratio in the diets of piglets from 36 to 70 days old. A total of 96 ...
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
(ELSEVIER SCIENCE BV, 2009)
The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 ...
Soursop juice stabilized with soy fractions: a rheologial approach
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Effect of solution pH on solubility and some structural properties of soybean protein isolate films
(John Wiley & Sons Ltd, 2006-12)
Changes in solubility and molecular properties of protein films obtained from soy protein isolate (SPI) solutions at different pH values (2, 8 and 11) were investigated to study protein behavior during film formation. ...
High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters
(Elsevier, 2020-12)
The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced ...