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Artículo
Effect of pH and nanoclay content on the morphology and physicochemicalproperties of soy protein/montmorillonite nanocomposite obtained byextrusion
(Elsevier, 2018)
The present work attempts to clarify the influence of montmorillonite nanoclay content and pH on the me-chanical properties of extruded soy protein nanocomposites. The mechanical behaviour is dominated by theformation of ...
Artículo
Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates
(Institution of Chemical Engineers, 2017)
Crayfish protein obtained from a renewable, available, and low-cost raw material, may be regarded as an excellent alternative for the development of innovative food products on the basis of its nutritional value and ...
Artículo
Optimization of Multiple W1/O/W2 Emulsions Processing for Suitable Stability and Encapsulation Efficiency
(MDPI, 2022)
Double emulsions are a type of multiple emulsions, which can be defined as a multicompartmentalized system where the droplets are dispersed into the continuous phase containing other emulsions. Although double food-grade ...