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Artículo
Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
(Elsevier, 2016)
This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and stability ...
Artículo
Influence of sorbitol on mechanical and physico-chemical properties of soy protein-based bioplastics processed by injection molding
(Associacao Brasileira de Polimeros, 2016)
Soy Protein Isolate (SPI) has been evaluated as useful candidate for the development of protein-based bioplastic materials processed by injection molding. The influence of sorbitol (SB) as plasticizer in mechanical ...
Artículo
Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology
(OMICS International, 2016)
In order to improve the gelling properties of sardine surimi gel and to determine the maximum activity range of microbial transglutaminase (MTGase), we investigated the characteristics of surimi gel as a function of MTGase ...