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Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
(David Publishing Company, 2015-02)
Abstract: The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural ...
Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
(Elsevier, 2012-12)
To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the proteins were subjected to an acid treatment followed by neutralization. The native and treated proteins, amaranth (A and ...
High intensity ultrasound application on rheological properties effects of native soy protein isolate
(Biointerface Research in Applied Chemistry, 2017-02)
Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ...
Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
(Elsevier Science, 2015-09)
The effect of high intensity ultrasound (HIUS) may produce structural modifications on proteins through a friendly environmental process. Thus, it can be possible to obtain aggregates with a determined particle size, and ...
Synergistic Functionality Of Soybean 7s And 11s Fractions In Oil-in-water Emulsions: Effect Of Protein Heat Treatment
(TAYLOR & FRANCIS INCPHILADELPHIA, 2015)
Characterization and ACE-Inhibitory Activity of Amaranth Proteins
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)
Soy isoflavones reduce heat shock proteins in postmenopausal women
(São Paulo, 2008)
Background: Atherosclerosis and its complications remain the most common cause of death in postmenopausal women. But there are few studies evaluating in hormonal theraphy can affect the autoimmune response involved in ...