Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Área temáticas
Tecnología alimentaria(3)
Alimentación y bebidas(2)
Ingeniería química(2)
Química física(2)
Área de conocimiento
Ciencia de los alimentos(3)
Ingeniería química(2)
Ciencia de materiales(1)
Dinámica de fluidos(1)
Reología(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(3)
ODS 6: Agua limpia y saneamiento(3)
ODS 14: Vida submarina(1)
ODS 15: Vida de ecosistemas terrestres(1)
ODS 7: Energía asequible y no contaminante(1)
Origen
scopus(3)
Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization
ArticleAbstract: In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SPalabras claves:conventional homogenization, oil concentration, sodium caseinate, Submicron emulsions, Ultra-high pressure homogenizationAutores:Anabel Blasco-Moreno, Essam Hebishy, Ferragut V., Trujillo A.J.Fuentes:scopusCharacterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization
ArticleAbstract: In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 °C), inPalabras claves:Physical and oxidative stabilities, Submicron emulsions, Ultra high-pressure homogenization (UHPH), Whey proteinAutores:Anabel Blasco-Moreno, Buffa M., Essam Hebishy, Trujillo A.J., Zamora A.Fuentes:scopusUltra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
ArticleAbstract: Microstructure, physical properties and oxidative stability of emulsions treated by colloid mill (CMPalabras claves:Physical and oxidative stabilities, sodium caseinate, Submicron emulsions, Ultra high-pressure homogenization (UHPH)Autores:Anabel Blasco-Moreno, Buffa M., Essam Hebishy, Juan B., Trujillo A.J.Fuentes:scopus