Zobrazeno 1 - 10
of 25
pro vyhledávání: '"María Julia Martinez"'
Publikováno v:
Food Hydrocolloids. 93:198-205
There is a growing interest in the development and use of smart materials. These materials are able to detect stimuli from their environment, for example, temperature, light, pH and to react in a useful, reliable and reproducible way. Caseinglycomacr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5da9014aa3713f64fe2175b7a08b97c
https://doi.org/10.1016/j.foodhyd.2019.02.030
https://doi.org/10.1016/j.foodhyd.2019.02.030
Publikováno v:
Food Hydrocolloids. 87:805-813
Caseinglycomacropeptide (CMP) is a valuable peptide for its bioactive as well as for its technological properties. One of the more relevant properties of this peptide is its ability to self-assemble in solution by decreasing the pH below 4.5, leading
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b9fcddde1155b4e2acd272b2f3fb869
https://doi.org/10.1016/j.foodhyd.2018.09.019
https://doi.org/10.1016/j.foodhyd.2018.09.019
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Complexing iron with organic compounds has been considered an alternative strategy to mitigate the problems associated with the level of bioavailable iron and the acceptability of products supplemented with this mineral. CMP contains specific amino a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03e4d0f994ed3afab2ac82fb355ca24c
https://pubmed.ncbi.nlm.nih.gov/33292951
https://pubmed.ncbi.nlm.nih.gov/33292951
Publikováno v:
Food Hydrocolloids. 67:120-129
The aim of this study was to investigate the rheological properties and storage stability of submicron O/W emulsions formulated with dried skim milk and vegetable oil at neutral pH, and to analyse the impact of their inclusion into starch suspension.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee198020d3ec6bdc49c7324655ce89ec
https://doi.org/10.1016/j.foodhyd.2016.12.038
https://doi.org/10.1016/j.foodhyd.2016.12.038
Autor:
Verónica Yonaha, Federico Coluccio Leskow, Oscar E. Pérez, Mariana C. Allievi, María Julia Martinez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aim of this study was to investigate the effect of replacing milk fat matter by core-shell microparticles in set type yoghurt. Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC) on thermally induced aggregate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f9d783c90dfffec9001bc5bd2c2ff1d
http://www.eurekaselect.com/161835/article
http://www.eurekaselect.com/161835/article
Publikováno v:
Food Research International. 84:102-107
The aim of this work was to study the interaction between gelatin and casein glycomacropeptide (CMP) in the dynamic of gelation and the textural and microstructural properties of the mixed gels. Size particle, dynamic of gelation and textural and mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::836045d5ab597a2b03d12428392f96f3
https://doi.org/10.1016/j.foodres.2016.03.024
https://doi.org/10.1016/j.foodres.2016.03.024
Publikováno v:
International Dairy Journal. 49:30-36
The effect of casein glycomacropeptide (CMP) on the self-assembly and gelation of sodium caseinate (NaCas) was studied. Acid gelation was induced by the addition of glucono-δ-lactone to NaCas alone and to NaCas/CMP mixtures at ratios 1/1 and 3/1. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f995c0b8ed87b1391b592089a8849bb
https://doi.org/10.1016/j.idairyj.2015.04.006
https://doi.org/10.1016/j.idairyj.2015.04.006
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Several strategies to improve the interfacial properties and foaming properties of proteins may be developed; among them, the use of mixtures of biopolymers that exhibit synergistic interactions. The aim of the present work was to evaluate the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2c44720a0df743ffb258f7e885e664e
https://www.sciencedirect.com/science/article/pii/S0927776517305325
https://www.sciencedirect.com/science/article/pii/S0927776517305325
Autor:
Ana M.R. Pilosof, Daniela Belén Hirsch, Maria Victoria Miranda, Nicolás Urtasun, Federico Javier Wolman, María Julia Martinez, María Fernanda Baieli, Osvaldo Cascone
Casein glycomacropeptide (CMP) is a 64‐ amino acid peptide found in cheese whey, which is released after κ‐casein specific cleavage by chymosin. CMP lacks aromatic amino acids, a characteristic that makes it usable as a nutritional supplement fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccf523af27f47ad02b8aea678085ed14
Wiley Online Library
Wiley Online Library
Autor:
María Julia Martinez, Ana M.R. Pilosof, Maria Julia Spotti, Mario César Candioti, Amelia Catalina Rubiolo, Carlos R. Carrara
Publikováno v:
Food Hydrocolloids. 38:76-84
Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However, there is little information about the use of these conjugates in gel systems. Rheological pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74bcc1dd408fccd94eb344c512161823
https://doi.org/10.1016/j.foodhyd.2013.11.017
https://doi.org/10.1016/j.foodhyd.2013.11.017