Browsing by Author "López-Castejón, María Luisa"
Now showing items 1-11 of 11
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Article
Caracterización de emulsiones prebióticas estabilizadas con inulina y b-lactoglobulina
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2019)Inulin is a prebiotic polysaccharide that is being increasingly used in food emulsions as fat replacer, due to its ...
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Presentation
Desarrollo de materiales superabsorbentes biodegradables procesados a partir de subproductos agroindustriales
(Área de Innovación y Desarrollo, 2016)Actualmente se admite la necesidad cada vez más apremiante de desarrollar nuevos materiales con mayor sostenibilidad. Los ...
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Article
Eco-Composites from Silkworm Meal and Polycaprolactone: Effect of Formulation and Processing Conditions
(MDPI, 2022-06)The production of green plastic materials from defatted silkworm meal (SW) through a scalable technique (e.g., injection ...
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Article
Efecto del pH y del procesado térmico sobre las propiedades viscoelásticas lineales de la yema de huevo acidulada con ácido clorhídrico
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2020-03)La yema de huevo, natural o modificada en ovoproductos, es un ingrediente ampliamente usado en la industria alimentaria ...
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PhD Thesis
Estudio del comportamiento interfacial de películas de proteínas de interés alimentario: adsorción y caracterización reológica
(2008-03-05)La industrialización en la producción de alimentos ha creado una gran demanda de alimentos procesados, en los cuales es ...
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Article
Gelation properties of calcium-inulin gels
(Elsevier, 2019)Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript ...
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Article
Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions
(Sage Publications Ltd., 2009-08)Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises ...
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Article
Influence of tragacanth gum in egg white based bioplastics: Thermomechanical and water uptake properties
(Elsevier, 2016)This study aims to extend the range of applications of tragacanth gum by studying its incorporation into bioplastics ...
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Article
Propiedades reológicas y microestructurales de geles prebióticos de inulina
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2020)La inulina es un carbohidrato no digerible que está presente en muchos vegetales, frutas y cereales. En la actualidad, ...
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Article
Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions
(MDPI, 2022)Zein, a subproduct of the food industry and a protein, possesses limited applications due to its high hydrophobic character. ...
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Article
Rheology and Water Absorption Properties of Alginate–Soy Protein Composites
(MDPI, 2021-05)Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and ...