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Mostrando ítems 1-10 de 66
Artículo
Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions
(Elsevier, 2017-04)
This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/κ-carrageenan (EY/κC) dispersions, monitored by linear viscoelastic measurements. Heat processing induces dramatic ...
Artículo
Development of PVA/gelatin nanofibrous scaffolds for Tissue Engineering via electrospinning
(IOP Publishing, 2018)
The electrospinning process is an emerging and relatively easy technique to prepare three-dimensional matrices with micro- and nanofibers. To achieve it, aqueous polymer solutions from synthetic or natural polymers are ...
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
Reversible pH-sensitive chitosan-based hydrogels. Influence of dispersion composition on rheological properties and sustained drug delivery
(MDPI, 2018)
The present work deals with the synthesis of micro-structured biomaterials based on chitosan (CTS) for their applications as biocompatible carriers of drugs and bioactive compounds. Twelve dispersions were prepared by ...
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
Online monitoring of electrical conductivity of wine induced by ultrasound
(Taylor & Francis, 2016)
We assessed the effects of ultrasonic frequency, power, temperature and exposure time on the electric conductivity (EC) of wine to evaluate the feasibility of the online EC monitoring as an indicator to reflect the changes ...
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
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
Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?
(Elsevier, 2018-07)
The objective of this study was to assess the influence of reducing pH from its native value on the heat-induced gelation behaviour of egg yolk by monitoring its linear viscoelastic properties. Three acids differing in ...