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High pressure-induced rheological transitions in egg protein dispersions
(Royal Society Chemistry, 2008)
Eggs have been one of the first multifunctional ingredients, well known for their whipping, gelling and emulsification properties, where the proteins are the dominant component. Egg yok is an ingredient of high nutritional ...
Ponencia
Addition of different polysaccharides to gluten-based biodegradable polymeric materials plasticised with glycerol/water mixtures
(Organizing Committee of RICI4, 2011)
The influence of adding different polysaccharides (Locust Bean Gum, Methyl Cellulose and Carboxymethyl Cellulose) to gluten-based biodegradable polymeric materials was evaluated in this work. Glycerol/water mixtures were ...