Functional properties of food components /
Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage, J. M. Quintana, G. Lorenzo, N. E. Zaritzky and A. N. Califano - Influence of pH-calcium relationship on soybean proteins-lecithin interaction and stability of oil in water (O/W) emulsions, J. R. Wagner and...
Guardado en:
| Autor principal: | |
|---|---|
| Autor Corporativo: | |
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
India :
Research Signpost,
2007.
|
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| Sumario: | Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage, J. M. Quintana, G. Lorenzo, N. E. Zaritzky and A. N. Califano - Influence of pH-calcium relationship on soybean proteins-lecithin interaction and stability of oil in water (O/W) emulsions, J. R. Wagner and M. C. Tomás - Effect of freezing on stability of soy proteins and sodium caseinate oil-in-water emulsions, Gonzalo G. Palazolo and Jorge R. Wagner - Thermal properties of soybean whey and its proteins, Pablo A. Sobral and Jorge R. Wagner - Cheese rheology and texture, Nora C. Bertola and Alicia E. Bevilacqua - Properties of biscuits and whey protein concentrate gels with honey, Paula A. Conforti, Diego K. Yamul and Cecilia E. Lupano - Crystallisation of honey, Cecilia E. Lupano - Encapsulation of active compounds: ionic gelation and co-crystallization as case studies, Lorena Deladino, Alba Navarro and Miriam Martino. |
|---|---|
| Descripción Física: | 157 p. |
| ISBN: | 9788130801971 |