Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Ma. Rosario Rodríguez Niño"'
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:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 327:79-89
We have studied the surface dilatational (surface dilatational modulus, E, its elastic, Ed, and viscous, Ev, components, and loss angle tangent, tan θ) and surface shear (elastic, G′, and viscous components, η) characteristics of dipalmitoyl phos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2305527a86b58e2137a2736a2296659
https://doi.org/10.1016/j.colsurfa.2008.06.007
https://doi.org/10.1016/j.colsurfa.2008.06.007
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 320:260-270
In this work we are concerned with the study of long-term relaxation phenomena in dipalmitoyl phosphatidylcholine (DPPC) and dioleoyl phosphatidylcholine (DOPC) monolayers spread at the air–water interface as a function of the surface pressure and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89c99d633b75782ddba754f8efe5fe8
https://doi.org/10.1016/j.colsurfa.2008.02.008
https://doi.org/10.1016/j.colsurfa.2008.02.008
Publikováno v:
Current Opinion in Colloid & Interface Science. 12:187-195
Major recent advances The study of the physico-chemical properties of protein and surfactant films continues to be a growing field of research, which is multidisciplinary in nature. Recent advances include further evidence of the compatibility of pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0ea5225d220aac33cb2a72c45480d87
https://doi.org/10.1016/j.cocis.2007.06.003
https://doi.org/10.1016/j.cocis.2007.06.003
Autor:
Ma. Rosario Rodríguez Niño, Marta Cejudo Fernández, Juan M. Rodríguez Patino, Cecilio Carrera Sánchez
Publikováno v:
Food Hydrocolloids. 21:906-919
Monolayer technique has been used successfully to study the properties of mixed emulsifiers spread at the air–water interface. In this contribution we are concerned with the analysis of structural characteristics of mixed monolayers formed by milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::559a33a3e336c7fbc33259237c63cafc
https://doi.org/10.1016/j.foodhyd.2006.08.016
https://doi.org/10.1016/j.foodhyd.2006.08.016
Autor:
Juan M. Rodríguez Patino, Marta Cejudo Fernández, Cecilio Carrera Sánchez, Ma. Rosario Rodríguez Niño
Publikováno v:
Industrial & Engineering Chemistry Research. 45:1886-1895
In this work, we have analyzed the structural (structure, topography, reflectivity, miscibility, and interactions) and surface shear characteristics of an adsorbed β-casein and monoglyceride (monopalmitin and monoolein) mixed films at the air/water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::746b200c4aeb3a0e7d2d6fd980f92f9f
https://doi.org/10.1021/ie051092+
https://doi.org/10.1021/ie051092+
Autor:
Cecilio Carrera Sánchez, Sara E. Molina Ortiz, Ma. Rosario Rodríguez Niño, Juan M. Rodríguez Patino, Ma. Cristina Anon
Publikováno v:
Journal of Food Engineering. 68:429-437
In this paper we present surface dilatational properties of soy globulins (β-conglycinin, glycinin, and reduced glycinin with 10 mM of dithiothreitol (DTT)) adsorbed on the air–water interface, as a function of adsorption time. The surface rheolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bab4d95f290ef85fc65364519e1dd83
https://doi.org/10.1016/j.jfoodeng.2004.06.020
https://doi.org/10.1016/j.jfoodeng.2004.06.020
Publikováno v:
Food Hydrocolloids. 19:395-405
The aim of this work is to perform a comparative study of the long-term relaxation phenomena and surface dilatational characteristics in protein and monoglyceride (monopalmitin, monoolein and monolaurin) mixed monolayers spread at the air–water int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc3b913b4b4ab77f5e01666dbca37bd3
https://doi.org/10.1016/j.foodhyd.2004.10.006
https://doi.org/10.1016/j.foodhyd.2004.10.006
Autor:
Ma. Rosario Rodríguez Niño, Ana Lucero Caro, Juan M. Rodríguez Patino, Cecilio Carrera Sánchez
Publikováno v:
Journal of Food Engineering. 67:225-234
In this paper we are concerned with adsorption, structure, topography, and dynamic properties (relaxation phenomena and surface dilatational rheology) of food dairy proteins ( β -casein, caseinate, and whey protein isolate, WPI), water-insoluble lip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a17483719764975594697a118a566b1d
https://doi.org/10.1016/j.jfoodeng.2004.05.065
https://doi.org/10.1016/j.jfoodeng.2004.05.065
Autor:
Sara E. Molina Ortiz, and Ma. Rosario Rodríguez Niño, Juan M. Rodríguez Patino, Cecilio Carrera Sánchez, Ma. Cristina Anon
Publikováno v:
Industrial & Engineering Chemistry Research. 43:1681-1689
The adsorption kinetics at the air−water phase interface of soy globulins (β-conglycinin, glycinin, and reduced glycinin) has been studied. The adsorption kinetics was determined by surface tension measurements coupled with Brewster angle microsco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b9efb47d7d4e8ec8526a7199d3ac494
https://doi.org/10.1021/ie0302443
https://doi.org/10.1021/ie0302443