Zobrazeno 1 - 10
of 10
pro vyhledávání: '"María Guadalupe Sosa-Herrera"'
Autor:
María Guadalupe Sosa‐Herrera, Laura Patricia Martínez‐Padilla, Virginia Agustina Delgado‐Reyes, María de los Angeles de Avila Ortega, Irene Paulina Cruz Martínez
Publikováno v:
Journal of Food Science. 87:2858-2868
The influence of agave fructans (AF) (1-10%) and xanthan (from 0.03% to 0.25%) in combination with sodium caseinate (SC) at 1% on the rheological and physicochemical properties of aqueous phases and emulsions was evaluated. Steady-state flow behavior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83f6249f88f8557f137199405ab289b9
https://doi.org/10.1111/1750-3841.16213
https://doi.org/10.1111/1750-3841.16213
Autor:
Laura Patricia Martínez-Padilla, Floover Steven Hernández-Rojas, María Guadalupe Sosa-Herrera, Pablo Juliano
Publikováno v:
Journal of Food Science and Technology. 59:3857-3866
Alternative methods for wet extraction of coconut oil and protein assisted by ultrasound or microwave were developed and compared. Coconut milk was prepared by milling the pulp (5:1 water to coconut pulp ratio), further destabilised at pH 4 and centr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfb53ec46cf713000c4eb4680ba3d45c
https://doi.org/10.1007/s13197-022-05409-0
https://doi.org/10.1007/s13197-022-05409-0
Publikováno v:
International Dairy Journal. 117:104993
The objective of this study was to quantify the effect of konjac glucomannan (KGM) on the rheological properties, particle size, and stability of sodium caseinate oil-in-water emulsions, proposed as model emulsions using milk proteins and an alternat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dffe80585bc690b01313cfc3393e2fec
https://doi.org/10.1016/j.idairyj.2021.104993
https://doi.org/10.1016/j.idairyj.2021.104993
Autor:
María Guadalupe Sosa-Herrera, Virginia Agustina Delgado-Reyes, Adolfo Torres-Robledo, L.P. Martínez-Padilla
Publikováno v:
Food Hydrocolloids. 60:199-205
Aqueous systems of agave fructans and sodium caseinate were studied to identify the physical and physicochemical properties of the individual macromolecules and their mixtures. Bulk behavior of agave fructans alone and in mixtures with sodium caseina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce1af25920943918dd2f686a04a2f022
https://doi.org/10.1016/j.foodhyd.2016.03.033
https://doi.org/10.1016/j.foodhyd.2016.03.033
En este capitulo se realiza una breve revision acerca de los fructanos, considerando algunas de sus fuentes de extraccion mas difundidas comercialmente, partiendo de la diferenciacion de sus estructuras, y posteriormente resaltando a parte de sus pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::643fbe3a8d314c47562fd5f2e2bdf6cd
https://doi.org/10.3926/oms.357
https://doi.org/10.3926/oms.357
Publikováno v:
International Dairy Journal. 36:21-28
The effect of different concentrations of added sodium caseinate (Na-Cas) and whey protein concentrate (WPC) on the foaming properties of reconstituted skim milk powder (SMP) was studied, to quantify practical applications as additives in aerated foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e26d4f1233448bf3564dfbdee5c95211
https://doi.org/10.1016/j.idairyj.2013.11.011
https://doi.org/10.1016/j.idairyj.2013.11.011
Autor:
María Guadalupe Sosa-Herrera, I.E. Lozano-Esquivel, L.P. Martínez-Padilla, Y.R. Ponce de León-Ramírez
Publikováno v:
Food Hydrocolloids. 29:175-184
Changes induced by addition of calcium chloride in particle size distribution and electrokinetic potential were determined in sodium caseinate/sodium alginate mixtures dissolved in water or acetate buffer at ambient temperature. Rheological propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6286f682ffe1c3321258ba669aaff9
https://doi.org/10.1016/j.foodhyd.2012.02.017
https://doi.org/10.1016/j.foodhyd.2012.02.017
Autor:
Sandra C. Vázquez-Solorio, Darinka D. Vega-Méndez, María Guadalupe Sosa-Herrera, L.P. Martínez-Padilla
Publikováno v:
Procedia Food Science. 1:335-339
Oil in water emulsions (30% w/w) containing mixtures of milk proteins with xanthan gum were rheologically characterized at ambient temperature and the evolution of their properties was measured during a month under cold storage. The milk proteins use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b10fa2ab60fa8f39f4242f4ce2450710
Publikováno v:
Food Hydrocolloids. 22:934-942
This work discusses physicochemical properties (particle size distribution, electrokinetic potential, interfacial tension) and rheological responses of oil-in-water emulsions prepared with 30% sunflower oil and different sodium caseinate/gellan gum m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e2bcb8c336b7396a9c0646025969c3e
https://doi.org/10.1016/j.foodhyd.2007.05.003
https://doi.org/10.1016/j.foodhyd.2007.05.003
Publikováno v:
Procedia Food Science. :12-16
This work discusses rheological and physicochemical properties of sodium caseinate and gum arabic, in aqueous media (25 °C). All the systems showed low viscosity values and Newtonian behaviour in the shear rate range studied. From particle size dist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b651a26199f83f754f3048ab86c53700