Soy protein-based blends, composites and nanocomposites /

Guardado en:

Detalles Bibliográficos
Otros Autores:	P. M., Visakh (Editor ), Nazarenko, Olga (Editor )
Formato:	Libro electrónico
Lenguaje:	Inglés
Publicado:	Hoboken, New Jersey ; Beverly, [Massachusetts] : Wiley : Scrivener Publishing, 2017.
Materias:	Soy proteins > Industrial applications. Nanobiotechnology. Electronic books.
Acceso en línea:	https://elibro.net/ereader/ufasta/177288
Aporte de:	Registro referencial: Solicitar el recurso aquí Biblioteca Universitaria H. Wast (UFASTA) de Universidad FASTA

Ejemplares similares

Biophysical Methods for the Elucidation of the S-Layer Proteins/Metal Interaction
por: Mobili, Pablo, et al.
Publicado: (2013)

Enzymatic Hydrolysis of Soy Protein Isolates : DSC study
por: Molina Ortiz, Sara E., et al.
Publicado: (2001)

Foaming properties of soy protein isolate hydrolysates
por: Panizzolo, Luis Alberto, et al.
Publicado: (2015)

Rheological method for kinetics of drainage and disproportionation of soy proteins foams
por: Carp, D.J., et al.

Rheological method for kinetics of drainage and disproportionation of soy proteins foams
por: Carp, Dina Judith, et al.
Publicado: (1997)

Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
por: Don, L.S.B., et al.

Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
por: Pilosof, Ana María Renata
Publicado: (1991)

High intensity ultrasound application on rheological properties effects of native soy protein isolate
Publicado: (2017)

High intensity ultrasound application on rheological properties effects of native soy protein isolate
por: Grimaldez, L.S., et al.

Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets
por: Echeverría, Ignacio, et al.
Publicado: (2018)

A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range
por: Carp, D.J., et al.

A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range
por: Carp, Dina Judith, et al.
Publicado: (1997)

Characterization of soy-protein based SO<SUB>2</SUB>-releasing pads for browning prevention in fresh-cut apples
por: Ortiz, Cristian Matías, et al.
Publicado: (2018)

Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
por: Abirached, Cecilia, et al.
Publicado: (2015)

Soy protein-polysaccharides interactions at the air-water interface
por: Martinez, K.D., et al.

Soy protein-polysaccharides interactions at the air-water interface
por: Martínez, Karina Dafne, et al.
Publicado: (2007)

Interfacial and foaming properties of soy protein and their hydrolysates
por: Martínez, K.D., et al.

Interfacial and foaming properties of soy protein and their hydrolysates
por: Martínez, Karina Dafne, et al.
Publicado: (2009)

Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates
por: Wagner, J.R., et al.

Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates
Publicado: (1996)

Rheological properties of emulsions containing modified soy protein isolates
por: Puppo, María Cecilia, et al.
Publicado: (2003)

Chitosan : derivatives, composites and applications /
Publicado: (2017)

Technical note: Effect of solutes on the hydration characteristics of soy protein isolate
por: LÓPEZ DE OGARA, M.C., et al.

Technical note: Effect of solutes on the hydration characteristics of soy protein isolate
Publicado: (1987)

Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology
por: Martínez, K.D., et al.

Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology
por: Martínez, Karina Dafne, et al.
Publicado: (2012)

Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis
por: Martínez, K.D., et al.

Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis
por: Martínez, Karina Dafne, et al.
Publicado: (2011)

Bio-adhesives from soy protein concentrate and montmorillonite: Rheological and thermal behaviour
por: Bacigalupe, Alejandro, et al.
Publicado: (2017)

Emulsifying properties of Hydrolysates isolated from soybean protein
por: Panizzolo, Luis Alberto, et al.
Publicado: (2015)

Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
por: Di Giorgio, Luciana, et al.
Publicado: (2022)

Structure, Functionality, and Active Release of Nanoclay–Soy Protein Films Affected by Clove Essential Oil
por: Echeverría, Ignacio, et al.
Publicado: (2016)

Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
por: Martínez, K.D., et al.

Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
por: Martínez, Karina Dafne, et al.
Publicado: (2013)

Nanopharmaceuticals as a solution to neglected diseases: is it possible?
por: Islan, Germán Abel, et al.
Publicado: (2017)

Nanobiotechnology solutions against <i>Aedes aegypti</i>
por: Durán, Nelson, et al.
Publicado: (2016)

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems
por: Martínez, K.D., et al.

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems
por: Martínez, Karina Dafne, et al.
Publicado: (2011)

Lignocellulosic biomass production and industrial applications /
Publicado: (2017)

κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties
por: Baeza, R.I., et al.