Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Clitor Júnior Fernandes de Souza"'
Autor:
Virginia Coimbra Zuvanov, Edwin Elard Garcia-rojas, Clitor Júnior Fernandes de Souza, Eliana da Silva Gulão, Luciano José Barreto Pereira
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 3, Pp 213-220 (2014)
In this work, the optimization process of interpolymeric complexes formation between lactalbumin and the polysaccharides xanthan gum and pectin was studied in order to define the optimum conditions for the complexes formation. For the experimental de
Externí odkaz:
https://doaj.org/article/ccbc05e54c32447996387eb13d41595f
Autor:
Eliana da Silva Gulão, Clitor Junior Fernandes de Souza, Angélica Ribeiro da Costa, Maria Helena Miguez da Rocha-Leão, Edwin Elard Garcia-Rojas
Publikováno v:
Polímeros, Iss 0 (2018)
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were st
Externí odkaz:
https://doaj.org/article/bb7b11ef0afc472e916b45d0a551bb2e
Publikováno v:
Ciência e Agrotecnologia, Vol 36, Iss 5, Pp 543-550 (2012)
This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm
Externí odkaz:
https://doaj.org/article/1a5bcf1f5ed14c84b91c132182580748
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
O objetivo desta Tese foi a produção, caracterização e avaliação da digestibilidade in vitro de géis biopoliméricos de isolado proteico de soro de leite (IPSL) e goma xantana (GX), incorporados por dispersão de micropartículas lipídicas s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::757d7966a0379732ddf523fa399bb226
