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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
Gellan gum fluid gels: influence of the nature and concentration of gel-promoting ions on rheological properties
(Springer, 2018-11)
Low-acyl gellan gum fluid gels were obtained using two different gel-promoting cations under the same processing conditions, and their rheological properties were investigated. For that reason, stress and frequency sweep ...
Artículo
Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization
(CSIC, 2015)
The goal of this work was to investigate the influence of the emulsification method on the rheological properties, droplet size distribution and physical stability of O/W green emulsions formulated with an eco-friendly ...
Artículo
Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour
(SAGE Publications, 2018-05)
Food industry is highly interested in the development of healthier formulations of oil-in-water emulsions, stabilized by plant proteins instead of egg or milk proteins. These emulsions would avoid allergic issues or animal ...
Artículo
A Comparison of the Effect of Temperature on the Rheological Properties of Diutan and Rhamsan Gum Aqueous Solutions
(MDPI, 2019)
The rheological properties exhibited by gums make its use in applications interesting, such as foods, cosmetics, enhanced oil recovery, or constructions materials. Regardless of application field, the effect of temperature ...
Artículo
Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions
(Elsevier, 2019-07)
The objective of this work is to obtain a stable and natural antimicrobial delivery system. Thus, the effect of the addition of a natural polysaccharide such as welan gum on the linear viscoelastic properties, flow behaviour, ...
Artículo
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 focuses on the formation of gels formed from inulin aqueous dispersions, observing the effect ...
Artículo
Flow, dynamic viscoelastic and creep properties of a biological polymer produced by Sphingomonas sp. as affected by concentration
(Elsevier, 2019-03-15)
In this work, the influence of the concentration on the flow behaviour, dynamic viscoelastic and creep properties of diutan gum in aqueous solution was investigated. Diutan gum is a biopolymer which belongs to the sphingans ...
Artículo
Transiciones microestructurales inducidas por cizalla en sistemas acuosos de un tensioactivo catiónico tipo esterqua
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2010)
Se presenta un estudio basado en técnicas reológicas y de microscopía electrónica de barrido de bajas temperaturas (cryo-SEM) sobre los cambios de microestructura provocados por el flujo en cizalla de dispersiones acuosas ...
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 ...