Mostrando 4 resultados de: 4
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Article(4)
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European Food Research and Technology(1)
Food Hydrocolloids(1)
Journal of the Science of Food and Agriculture(1)
Starch/Staerke(1)
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Bioquímica(3)
Ciencia de materiales(2)
Biotecnología(1)
Ciencia de los alimentos(1)
Proteína(1)
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scopus(4)
Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
ArticleAbstract: The interactions between starch and proteins during processing influence pasting and rheological proPalabras claves:Cassava starch, corn starch, Enzymes, Gels, Pea proteinsAutores:Colombo A., Cristina M. Rosell, Ribotta P.D.Fuentes:scopusEffect of damaged starch levels on flour-thermal behaviour and bread staling
ArticleAbstract: The effect of the amount of damaged starch in two different flours (wheat and triticale) on the breaPalabras claves:Bread staling, damaged starch, Pasting properties, thermal behaviourAutores:Barrera G.N., Cristina M. Rosell, León A.E., Pérez G.T., Ribotta P.D.Fuentes:scopusEffect of microbial transglutaminase on the protein fractions of rice, pea and their blends
ArticleAbstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. InPalabras claves:Electrophoresis, pea, proteins, Rice, TransglutaminaseAutores:Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.Fuentes:scopusEffects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
ArticleAbstract: Reformulation of traditional food systems to introduce new ingbkp_redients may change their structurPalabras claves:Enzymatic modification, Soybean protein, starchAutores:Cristina M. Rosell, Ribotta P.D.Fuentes:scopus