Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Cecilio Carrera Sánchez"'
Autor:
María G. Bordón, Lucía López-Vidal, Nahuel Camacho, Marcela L. Martínez, María C. Penci, Cecilio Carrera-Sánchez, Víctor Pizones Ruiz Henestrosa, Santiago D. Palma, Pablo D. Ribotta
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 20 (2023)
Sustainable corn starch nanoparticles were prepared using media milling to stabilize omega-3-rich Pickering emulsions based on chia oil. The milling conditions were as follows: 24 h (milling time), 0.4–0.6 mm (bead diameter), 1600 rpm (impeller spe
Externí odkaz:
https://doaj.org/article/f3c1842eff8541c795d5efae9dd74a0f
Publikováno v:
Foods, Vol 12, Iss 11, p 2111 (2023)
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean lab
Externí odkaz:
https://doaj.org/article/f5384b1a22014443a0922bb5502141b4
Publikováno v:
Foods, Vol 11, Iss 9, p 1367 (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 emulsions have been manufactu
Externí odkaz:
https://doaj.org/article/3dbea30f8b594c0dbe57bfcb7d8c333a
Autor:
Marcela Lilian Martinez, María Gabriela Bordón, Alvaro Villanueva-Lazo, Noelia Pia Ximena Alasino, Justo Pedroche-Jiménez, María del Carmen Millán-Linares, Cecilio Carrera-Sánchez, Pablo Daniel Ribotta
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
5 Figuras.-- 8 Tablas
A factorial design was performed for the microencapsulation of chia oil by spray drying at pilot-scale, to validate the results obtained previously at laboratory scale in a Büchi-B290. The effects of drying-air inlet (Tinl
A factorial design was performed for the microencapsulation of chia oil by spray drying at pilot-scale, to validate the results obtained previously at laboratory scale in a Büchi-B290. The effects of drying-air inlet (Tinl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::914a7a42749f4c896ec0a945dfdaa5c3
https://doi.org/10.1016/j.fbp.2021.08.006
https://doi.org/10.1016/j.fbp.2021.08.006
Publikováno v:
Delivering Functionality in Foods ISBN: 9783030835699
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bac7968edaf9e0385ad5b1b46529f28
https://doi.org/10.1007/978-3-030-83570-5_4
https://doi.org/10.1007/978-3-030-83570-5_4
Publikováno v:
Grasas y Aceites, Vol 53, Iss 3, Pp 340-351 (2002)
Heat-induced interfacial aggregation of a whey protein isolate (WPI) with a high content of β-lactoglobulin, previously adsorbed at the oil-water interface, was studied by interfacial dynamic characteristics (interfacial tension and surface dilation
Externí odkaz:
https://doaj.org/article/2b98760e4aad4607b02fe8d926662e79
Publikováno v:
Food Hydrocolloids. 90:353-359
Interfacial rheology may be regarded as a powerful tool dominating the dynamics of complex fluid-fluid interfaces. More specifically, rheological properties from shear measurements have been postulated as the most useful technique for the assessment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9f5f4c3dfe3d777005973de76388090
https://doi.org/10.1016/j.foodhyd.2018.12.036
https://doi.org/10.1016/j.foodhyd.2018.12.036
Publikováno v:
Applied Surface Science. 469:792-803
The objective of this work is the evaluation of chickpea protein adsorption at oil/water (O/W) interface as a function of protein concentration and pH value (2.5, 5.0 and 7.5). To assess molecular interpretation, interfacial tension is determined as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0ccf57a199a3f84e5ed8a9af339d63b
https://doi.org/10.1016/j.apsusc.2018.11.074
https://doi.org/10.1016/j.apsusc.2018.11.074
Autor:
Alicia Martínez-López, María del Carmen Millán-Linares, Patricia J. Lardone, Juan M. Guerrero, María Soledad Fernández-Pachón, Guillermo Santos-Sánchez, Ana I. Alvarez-Rios, Nuria Álvarez-Sánchez, Cecilio Carrera Sánchez, Francisco Millán, Antonio Carrillo-Vico, Ignacio Bejarano, Justo Pedroche, Ivan Cruz-Chamorro
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
idUS. Depósito de Investigación de la Universidad de Sevilla
10 Páginas.-- 4 Figuras.-- 8 Tablas
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 (P
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 (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1701a56dfe81d250950c08157c1e2ba
Wiley Online Library
Wiley Online Library
Publikováno v:
Food Hydrocolloids. 119:106838
The interfacial engineering of food emulsifiers (proteins, low-molecular-weight emulsifiers, LMWE, and/or polysaccharides, (PS) has attracted great interest in the past and in recent times, due to their great potential of application in traditional a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c74be3ebe43911b50b30173c5d528c3
https://doi.org/10.1016/j.foodhyd.2021.106838
https://doi.org/10.1016/j.foodhyd.2021.106838