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Artículo
Rheology and Water Absorption Properties of Alginate–Soy Protein Composites
(MDPI, 2021-05)
Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate ...
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 ...