Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Ruben Mercadé-Prieto"'
Publikováno v:
PLoS ONE, Vol 11, Iss 10, p e0164496 (2016)
N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions with time at pH > 11.5. These dynamic transitions
Externí odkaz:
https://doaj.org/article/33bc0c6aa5b147bbaf94380a8c0505f6
Publikováno v:
Gels, Vol 3, Iss 4, p 44 (2017)
The swelling of polyelectrolyte hydrogels usually depends on the pH, and if the pH is high enough degradation can occur. A microindentation device was developed to dynamically test these processes in whey protein isolate hydrogels at alkaline pH 7–
Externí odkaz:
https://doaj.org/article/11ab5271dbd8416fa8a9c3765c95674a
Publikováno v:
Journal of Food Engineering. 254:51-63
Single droplet drying (SDD) device has been extensively used to measure drying kinetics of droplets of 0.5–2 mm initial diameter. Despite the large size, it has deemed to be the most practical for such purposes in the past 40 years. There is a surp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91aa538099035b5f4e05b35d1afbf8af
https://doi.org/10.1016/j.jfoodeng.2019.03.003
https://doi.org/10.1016/j.jfoodeng.2019.03.003
Publikováno v:
Food Hydrocolloids. 89:100-110
The alkaline dissolution of protein hydrogels occurs during the cleaning of protein-rich fouling deposits common in the food industry, as in the cleaning of whey protein deposits in dairy processing. Here we seek to identify which are the dissolution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7369bcd7d5a09f59b9ae2d2262d60f4d
https://doi.org/10.1016/j.foodhyd.2018.10.035
https://doi.org/10.1016/j.foodhyd.2018.10.035
Publikováno v:
Chemical Engineering Science. 197:306-316
Numerous theoretical and numerical models have been developed to characterize milk fouling in heat exchangers. Though they helped us understand the fouling process, they lack consideration of fouling layer structure and its evolution. In this work, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83260be195f7370655632f68ac9520b6
https://doi.org/10.1016/j.ces.2018.12.021
https://doi.org/10.1016/j.ces.2018.12.021
Publikováno v:
LWT. 101:519-525
The dairy industry has long known that highly concentrated alkaline solutions should not be used to clean whey protein rich fouling deposits. At >0.1 mol L−1 NaOH dissolution and cleaning rates decrease markedly to very low values, particularly at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1008722f4195110fa653260ac57d16a5
https://doi.org/10.1016/j.lwt.2018.11.050
https://doi.org/10.1016/j.lwt.2018.11.050
Autor:
O. K. Oyewole, John D. Obayemi, Nneka B. Ekwe, Ruben Mercadé-Prieto, Nima Rahbar, Winston O. Soboyejo, Emmanuel Ogo Onche
Publikováno v:
Cogent Engineering, Vol 8, Iss 1 (2021)
This paper presents the results of an experimental study of the fatigue and fracture behavior of Bambusa Vulgaris-Schrad bamboo. Mechanisms of crack initiation and growth are elucidated under monotonic and cyclic compressive failure or flexural loadi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adacc379704f0dd504fffc4469e0ed7a
https://doi.org/10.1080/23311916.2021.1914289
https://doi.org/10.1080/23311916.2021.1914289
Publikováno v:
Chemical Engineering Science. 177:501-508
Fouling is a ubiquitous problem in the food industry yet details are scarce on how such deposits grow with time to unsustainable levels; processes have to be stopped and equipment cleaned, both at a great cost. Proper understanding of fouling rates,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e32b8e2a52a8a0be1e56e2b68b794ee2
https://doi.org/10.1016/j.ces.2017.12.004
https://doi.org/10.1016/j.ces.2017.12.004
Publikováno v:
Food Hydrocolloids. 118:106786
The relaxation mechanics of hydrogels depend on how stresses are dissipated: through the polymeric network, through the flow of the entrapped solvent, or through both mechanisms. Particulate protein hydrogels, prepared from whey proteins at pH 7 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5054b0344fc173b2a88767a21c82141f
https://doi.org/10.1016/j.foodhyd.2021.106786
https://doi.org/10.1016/j.foodhyd.2021.106786
Autor:
Xin Jin, Liyuan Fan, Roger Armengol Casali, Jinxin Yang, Ruben Mercadé-Prieto, Xiao Dong Chen
Publikováno v:
Journal of Food Engineering. 214:97-103
Magnetic resonance imaging (MRI) is a very powerful technique increasingly used in food engineering, yet examples where the local water content is quantified are scarce. Homogeneous whey protein hydrogels were utilized as a model system, far simpler
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d3657965f7dedd1b8fc989c0a7b9882
https://doi.org/10.1016/j.jfoodeng.2017.06.033
https://doi.org/10.1016/j.jfoodeng.2017.06.033