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Mostrando ítems 11-15 de 15
Artículo
Acidic and Heat Processing of Egg Yolk Dispersions
(MDPI, 2021-10)
Egg yolk is a multifunctional ingredient widely used in many food products, wherein proteins are the dominant component contributing to this functionality. However, the potential risk of foodborne illness associated with ...
Artículo
Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials
(MDPI, 2021-02)
A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used ...
Artículo
Functional, thermal and rheological properties of polymer-based magnetic composite filaments for additive manufacturing
(Elsevier, 2022-07)
The design of functional composite filaments for fused filament fabrication requires a suitable polymer composition, functionality of particles, uniform distribution of fillers throughout the filament, and ade- quate ...
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
Freeze-drying versus heat-drying: Effect on protein-based superabsorbent material
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Porcine plasma protein is a by-product of the meat industry, which has already been applied in the manufacture of superabsorbent materials. The effects of plasticizer content (0%, 25%, 50%), together with those of the ...