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Mostrando ítems 1-10 de 17
Artículo
Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions
(Elsevier, 2017-04)
This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/κ-carrageenan (EY/κC) dispersions, monitored by linear viscoelastic measurements. Heat processing induces dramatic ...
Artículo
Influencia del procesado térmico sobre la reología de geles de albumen de huevo
(Asociación de Químicos e Ingenieros del Institut Químic de Sarrià, 2010)
El objetivo del trabajo ha consistido en la caracterización del proceso de gelificación térmica de dispersiones de albumen de huevo mediante ensayos viscoelásticos dinámicos. Las variables estudiadas han sido el tiempo de ...
Artículo
Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?
(Elsevier, 2018-07)
The objective of this study was to assess the influence of reducing pH from its native value on the heat-induced gelation behaviour of egg yolk by monitoring its linear viscoelastic properties. Three acids differing in ...
Artículo
Influencia del pH y de la fuerza iónica sobre la gelificación térmica de proteínas de la yema de huevo
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)
En este trabajo se estudiaron las transiciones térmicas de la yema de huevo usando técnicas de calorimetría diferencial de barrido (DSC) y ensayos viscoelásticos lineales, más concretamente, ensayos de cizalla oscilatoria ...
Artículo
Effect of solvent and additives on the electrospinnability of BSA solutions
(Elsevier, 2022-09)
Electrospun nanofibrous membranes have attracted the interest of the scientific community over the past decades due to their unique properties (e.g., high surface area, enzyme encapsulation high efficiency in filtering). ...
Artículo
Influence of protein concentration on the properties of crayfish protein isolated gels
(Taylor & Francis Group, 2014)
Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim ...
Artículo
From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis
(Elsevier, 2011)
The effect of pH (3.5 e 6) and polysaccharide concentration (0 e 0.5 wt%) on the linear viscoelastic behaviour of egg yolk/ k -Carrageenan (EY/ k C) mixtures in aqueous solution was studied by using Small Amplitude ...
Artículo
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 debido su alto valor nutricional y a las excelentes propiedades funcionales que confiere a diferentes ...
Artículo
Development of superabsorbent soy protein-based bioplastic matrices with incorporated zinc for horticulture
(Wiley, 2019-08)
BACKGROUND: The use of superabsorbent materials in horticulture has spread recently. These materials, which can retain water and release it as crops need it, have strong advantages such as the efficient use of water in ...
Artículo
Development of soy protein-based matrices containing zinc as micronutrient for horticulture
(Elsevier, 2018-10)
Protein-based bioplastics may be regarded as novel biopolymer matrices based on renewable natural components. Due to technological, economic and environmental benefits, these biopolymer matrices are highly attractive for ...