Výsledky vyhledávání - "Marina Bispo"

Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels

Autor: Marina Bispo, Izabel Cristina Freitas Moraes, Osvaldo H. Campanella, Samantha Cristina de Pinho, Thais C. Brito-Oliveira

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

This study aimed to evaluate the ability of commercial soy protein isolate (SPI) to form cold-set gels under different pHs (5–11), pre-heating temperatures (60 °C, 80 °C), CaCl2 (0–15 mM) and SPI (5–15%, w/v) concentrations, and also select a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3355b32552f574d371c44524a09312d6

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Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum

Autor: Marina Bispo, Osvaldo H. Campanella, Thais C. Brito-Oliveira, Samantha Cristina de Pinho, Izabel Cristina Freitas Moraes

Publikováno v: Food research international (Ottawa, Ont.). 102

The objective of this study was to investigate the feasibility of producing cold-set emulsion filled gels (EFG), using soy protein isolate (SPI) and xanthan gum (XG) and incorporating curcumin-loaded solid lipid microparticles (SLM). For this purpose

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b36adca28ddd11529b1bc2ad2a7df377
https://pubmed.ncbi.nlm.nih.gov/29196009

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