Zobrazeno 1 - 10
of 10
pro vyhledávání: '"A. M. R. Pilosof"'
Autor:
Naso, Julieta N., Bellesi, Fernando A., Pizones Ruiz-Henestrosa, Víctor M., M. R. Pilosof, Ana
Publikováno v:
In Food Research International November 2022 161
Publikováno v:
Food Research International. 161:111804
In the last few decades, there has been a growing interest in understanding the mechanisms involved in lipid digestion with the purpose of developing strategies to control this complex physiological process. Bile salts (BS) are natural bio-surfactant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac9c43c4fa2cd6747584903b8e96ff89
https://doi.org/10.1016/j.foodres.2022.111804
https://doi.org/10.1016/j.foodres.2022.111804
Publikováno v:
Food Engineering: Integrated Approaches ISBN: 9780387754291
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Traditionally, whey was considered a by-product in the manufacturing of cheeses with little or no commercial value. This view is changing as novel technical and nutritional applications are being discovered for whey or whey components. The compositio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bae08275bcb6287f753d16379e5ea42a
https://doi.org/10.1007/978-0-387-75430-7_30
https://doi.org/10.1007/978-0-387-75430-7_30
Autor:
Allen E Foegeding, D G Dalgleish, C M M Lakemond, Matthieu Pouzot, L Donato, C G De Kruif, Rammile Ettelaie, Patrick Gunning, Martien A Cohen Stuart, Reinhard Miller, Peter J Wilde, Stephane Pezennec, Juan M Rodriguez Patino, Harjinder Singh, M Panouille, Maria G Semenova, Kristina M Helstad, Milena Corredig, Luben N Arnaudov, Erik Linden, Brent S Murray, A Saint-Jalmes, Christophe Schmitt, Ana M R Pilosof, Ton Van Vliet, Julian D McClements, David A Booth, George A Van Aken, Eva Tornberg, Hannemieke Luyten, Nissim Grati, Andrew D Watson, David S Horne, Sandra I Laneuville, A W Pacek
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b28f74877323910d23125ff05e96f95
https://doi.org/10.1039/9781847552389
https://doi.org/10.1039/9781847552389
Publikováno v:
Colloids and surfaces. B, Biointerfaces. 36(3-4)
In the present work we have studied the characteristics of propylene glycol alginates (PGA) adsorption at the air-water interface and the viscoelastic properties of the films in relation to its foaming properties. To evaluate the effect of the degree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::262478db8db90791bb3c121fcb17de56
https://pubmed.ncbi.nlm.nih.gov/15276629
https://pubmed.ncbi.nlm.nih.gov/15276629
Publikováno v:
Applied microbiology and biotechnology. 35(3)
A number of culture conditions for protease production by Aspergillus oryzae NRRL 2160 on solid substrates were investigated. The pH of the medium and the substrate markedly affected protease production. High protease yield was obtained when the fung
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8bb734f05ec9d8199ca845c365065e2
https://pubmed.ncbi.nlm.nih.gov/22622927
https://pubmed.ncbi.nlm.nih.gov/22622927
Publikováno v:
Journal of Texture Studies. 17:347-355
The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5ac714f9fb971d9764bee7d50e52ff6
https://doi.org/10.1111/j.1745-4603.1986.tb00558.x
https://doi.org/10.1111/j.1745-4603.1986.tb00558.x