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Artículo
A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions
(MDPI, 2019)
The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of ...
Artículo
Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate
(Elsevier, 2019)
The conjugation of proteins with carbohydrates generates covalent bonds which may improve their techno- and biofunctional properties and therefore expand their applications in the food industry. In the present study, a ...