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Mostrando ítems 1-10 de 14
Artículo
Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates
(Elsevier, 2012)
In this paper, the effect of the initial and advanced steps of glycosylation by Maillard reaction (MR) (glycation) of β-lactoglobulin (β-Lg) with galactose on the interfacial and foaming (foamability and foam stability) ...
Artículo
New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound
(Hindawi Publishing Corporation, 2014)
The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation ...
Artículo
Optimized Preparation of Levofloxacin Loaded Polymeric Nanoparticles
(MDPI, 2019)
In this work, poly(lactic-co-glycolic acid) (PLGA) and chitosan (CS) nanoparticles were synthesized with the purpose of encapsulating levofloxacin (LEV). A thorough study has been carried out in order to optimize the ...
Artículo
Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface
(2016)
The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates ...
Artículo
Interfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentrate
(Elsevier, 2020)
The current consumer demand for healthier diets, the growing interest in the search for new sources of protein, and the desire to reduce the negative effects on the environment have increased interest in the study of insect ...
Artículo
Efecto de la temperatura sobre películas de un aislado proteico del suero bovino (WPI) absorbidas sobre la interfase aceite-agua
(CSIC, 2002)
En este trabajo se ha estudiado la agregación interfacial inducida por el calor en un aislado proteico del suero bovino (WPI), previamente adsorbido sobre la interfase aceite-agua. Se ha seguido la evolución, durante ...
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 ...
Artículo
Safety and Efficacy of a Beverage Containing Lupine Protein Hydrolysates on the Immune, Oxidative and Lipid Status in Healthy Subjects: An Intervention Study (the Lupine-1 Trial)
(Wiley-Blackwell, 2021)
Scope: We have previously demonstrated the anti-inflammatory and antioxidant properties of in vitro administered Lupinus angustifolius protein hydrolysates (LPHs) on human peripheral blood mononuclear cells (PBMCs). This ...
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
Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates
(MDPI, 2021-09)
Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, ...