Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Rodrigo R. Roesch"'
Publikováno v:
Food Hydrocolloids. 18:429-439
Mixes of κ-carrageenan and β-lactoglobulin were observed by atomic force microscopy (AFM). Diluted κ-carrageenan solutions showed helix formation and strand heights between 1 and 3 nm. Upon mixing β-lactoglobulin with carrageenan, AFM still revea
Autor:
Rodrigo R. Roesch, Milena Corredig
Publikováno v:
LWT - Food Science and Technology. 36:113-124
Oil-in-water emulsions containing a commercial fraction of soy protein concentrate (SPC) and 20 g of soybean oil/100 g emulsion were characterized by looking at stability, particle size, surface adsorption, microstructure and rheological properties.
Autor:
Milena Corredig, Rodrigo R. Roesch
Publikováno v:
Journal of agricultural and food chemistry. 54(21)
The objective of this research was to understand whether addition of soy protein to milk protein affects the properties of acid-induced casein gels. Different samples were prepared by suspending casein micelles pellets in milk serum containing soy pr
Autor:
Rodrigo R. Roesch, Milena Corredig
Publikováno v:
Journal of agricultural and food chemistry. 53(9)
The aggregation behavior during heating of a solution containing soy protein and whey protein isolate (WPI) was studied using rheology, confocal microscopy, gel filtration, and electrophoresis. Soy/WPI mixtures formed gels at 6% total protein concent
Publikováno v:
Journal of dairy science. 87(12)
A novel method for the separation of milk-fat globule membrane (MFGM) isolate by microfiltration in the presence of citrate was applied to prepare a fraction to be used to stabilize oil-in-water emulsions. The emulsifying properties of this fraction,