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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
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 ...
Artículo
Metodología participativa mediante foros de discusión: De la prensa al aula
(Universidad de Granada, 2018)
El aprendizaje participativo es aquel en el que la persona que aprende juega un papel activo al intervenir propositivamente en la planeación, realización y evaluación del proceso de aprendizaje. En este aprendizaje, el ...
Artículo
Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates
(Institution of Chemical Engineers, 2017)
Crayfish protein obtained from a renewable, available, and low-cost raw material, may be regarded as an excellent alternative for the development of innovative food products on the basis of its nutritional value and ...
Artículo
Características mecánicas de uñas acrílicas en el toque de guitarra
(Asociación de Químicos e Ingenieros, 2015)
Los guitarristas sufren un importante desgaste en el contacto de las uñas con las cuerdas de la guitarra y concretamente con las tres cuerdas superiores de latón. Actualmente se colocan uñas llamadas de “porcelana”, o ...
Artículo
Influence of sorbitol on mechanical and physico-chemical properties of soy protein-based bioplastics processed by injection molding
(Associacao Brasileira de Polimeros, 2016)
Soy Protein Isolate (SPI) has been evaluated as useful candidate for the development of protein-based bioplastic materials processed by injection molding. The influence of sorbitol (SB) as plasticizer in mechanical ...
Artículo
Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology
(OMICS International, 2016)
In order to improve the gelling properties of sardine surimi gel and to determine the maximum activity range of microbial transglutaminase (MTGase), we investigated the characteristics of surimi gel as a function of MTGase ...