Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage...
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| Formato: | Capítulo de libro |
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| Publicado: |
Elsevier
2015
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 11886caa a22008777a 4500 | ||
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| 001 | PAPER-13336 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204339.0 | ||
| 008 | 190411s2015 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84946180365 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOHYE | ||
| 100 | 1 | |a Rodríguez, S.D. | |
| 245 | 1 | 0 | |a Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior |
| 260 | |b Elsevier |c 2015 | ||
| 270 | 1 | 0 | |m Pilosof, A.M.R.; CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols. © 2015. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: This research was supported by Universidad de Buenos Aires , Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina . | ||
| 593 | |a CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, Buenos Aires, C1428EGA, Argentina | ||
| 690 | 1 | 0 | |a FOAM |
| 690 | 1 | 0 | |a GREEN TEA POLYPHENOLS |
| 690 | 1 | 0 | |a INTERACTIONS |
| 690 | 1 | 0 | |a INTERFACE |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 700 | 1 | |a von Staszewski, M. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d Elsevier, 2015 |g v. 50 |h pp. 108-115 |p Food Hydrocolloids |x 0268005X |w (AR-BaUEN)CENRE-4766 |t Food Hydrocolloids | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodhyd.2015.04.015 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_0268005X_v50_n_p108_Rodriguez |y Handle |
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