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Influence of ageing time on sodium caseinate gelation induced by glucono-delta-lactone at different temperatures
(Edp Sciences S ALes Ulis Cedex AFrança, 2008)
The effect of the glucono-delta-lactone/caseinate ratio on sodium caseinate gelation
(Elsevier Sci LtdOxfordInglaterra, 2006)
Analytical approach for the simultaneous determination of quinolones in edible animal products. Modeling pH–modulated fluorescence excitation–emission matrices four–way arrays
(Elsevier Science, 2019-01)
This paper describes a novel procedure for the simultaneous determination of four quinolones pipemidic acid, enoxacin, marbofloxacin and enrofloxacin in different edible animal tissues. It is based on third–order data ...
Cold-Set Whey Protein Gels with Addition of Polysaccharides
(SpringerNew YorkEUA, 2009)
Whey protein interactions in acidic cold-set gels at different pH values
(Edp Sciences S ALes Ulis Cedex AFrança, 2007)
Mechanical properties of acid sodium caseinate-K-carrageenan gels: effect of co-solute addition
(Elsevier Sci LtdOxfordInglaterra, 2004)
The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins
(Elsevier Sci LtdOxfordInglaterra, 2008)
Sodium Caseinate and -Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition
(Taylor & Francis IncPhiladelphiaEUA, 2011)
Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG
(Elsevier Sci LtdOxfordInglaterra, 2012)
The effect of transglutaminase from Streptomyces sp CBMAI 837 on the gelation of acidified sodium caseinate
(Elsevier Sci LtdOxfordInglaterra, 2010)