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Cholesterol-lowering effect of whole lupin (Lupinus albus) seed and its protein isolate
(Elsevier B.V., 2014)
Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin
(2018-06-01)
The interest in edible packaging films as a possible substitute for petrochemical-based films has been growing over the last years. Blends of proteins and polysaccharides can be an alternative to enhance edible film ...
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
(2015-01)
The influence of ion type, ion concentration and pH on the effect of high hydrostatic pressure (HHP) on solubility and dispersion stability of soybean protein isolate (SPI) was analyzed. Solubilizing effect of HHP was ...
Rheological properties of emulsions containing modified soy protein isolates
(Springer, 2003-06)
The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without ...
The Isolation of new pore-forming toxins from the sea anemone actinia fragacea provides insights into the mechanisms of actinoporin evolution
(Multidisciplinary Digital Publishing Institute, 2019-07)
Random mutations and selective pressure drive protein adaptation to the changing demands of the environment. As a consequence, nature favors the evolution of protein diversity. A group of proteins subject to exceptional ...
Fluid dynamics and morphological characterization of soy protein isolate particles obtained by agglomeration in pulsed-fluid bed
(Elsevier Science BvAmsterdamHolanda, 2013)
Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
(Wiley VCH Verlag, 2007-12)
It is necessary to understand the interaction phenomena between proteins and polysaccharides for the development of starch‐based products with better physical and sensory properties. A simplified model system was chosen ...
Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
(2016-03-01)
Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended ...