Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Virginia Agustina Delgado‐Reyes"'
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:
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
Autor:
Juan Alfredo Salazar-Montoya, Alfredo Cruz-Orea, Emma Gloria Ramos-Ramírez, Virginia Agustina Delgado-Reyes
Publikováno v:
International Journal of Polymer Analysis and Characterization. 18:232-245
This study demonstrated that the rheological behavior of mucin, a glycoprotein, mainly depends on the concentration of its dispersions and purity of the sample. Rheological properties were studied under rotational and oscillatory shear and creep curv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65d1d93eb13160f14f31faa1afa230f2
https://doi.org/10.1080/1023666x.2013.756606
https://doi.org/10.1080/1023666x.2013.756606