Buscar
Mostrando ítems 1-10 de 803
Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic Emulsifier
(2013-05-01)
The knowledge of rheological characteristics can indicate the emulsions properties, thus, nowadays rheology is used in the cosmetic and pharmaceutical industries, even to study the influence of rheological additives on ...
Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic Emulsifier
(2013-05-01)
The knowledge of rheological characteristics can indicate the emulsions properties, thus, nowadays rheology is used in the cosmetic and pharmaceutical industries, even to study the influence of rheological additives on ...
Emulsifying and foaming properties of beta-lactoglobulin modified by heat treatment
(Elsevier, 2013-04)
The effects of heat treatment on emulsifying properties of beta-lactoglobulin were studied in order to compare them with previous studies on foaming properties. Both of them are closely linked to the structural changes on ...
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
(Elsevier Sci LtdOxfordInglaterra, 2005)
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH
(Elsevier Science, 2012-01)
Amaranth proteins have adequate amino acid balance for substituting either partly or completely animal proteins in human nutrition. However, they present poor emulsifying properties in basic conditions corresponding to ...
Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures
(IntechOpen, 2013)
Lecithins are a mixture of acetone insoluble phospholipids, containing mainly phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), and other minor substances such as ...