Structural and functional properties of heat-induced gels from whey protein concentrate (WPC)-honey prepared at pHs 3.75, 4.2 and 7.0 were analyzed. Gel structure was observed by scanning electron microscopy, and the ...

Gel forming properties of amaranth proteins at different thermal conditions and protein concentration were studied. Gel point (G′ and G″ crossover) and gelation kinetics (G′ vs. time) were analyzed. The type of gel formed ...

Gelation capacity of a native amaranth protein isolate was studied. Structural properties of gels prepared at different protein concentration and heating conditions were analyzed. Proteins present in amaranth isolates ...

The actinobacterium Streptomyces sp. MC1 has previously shown the capacity to resist and remove Cr(VI) from liquid culture media. The aim of this work is to analyze the differential expression pattern of intracellular ...

The objective of this work was to evaluate the effect of dietary fibre from different sources (apple, bamboo, psyllium, and wheat) and pectin content (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels, ...

Partial enzymatic hydrolysis is frequently used as strategy to improve the functional and nutritional properties of vegetable proteins. The aim of this work was to evaluate the hydrolysis of quinoa proteins, as well as the ...