Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Article Spanish; Castilian OPEN
Ruiz Márquez, Dolores ; Partal López, Pedro ; Franco Gómez, José María ; Gallegos Montes, Críspulo (2010)
  • Publisher: Instituto de la Grasa y sus Derivados
  • Journal: (issn: 0017-3495, eissn: 1988-4214)
  • Related identifiers: doi: 10.3989/gya.112309
  • Subject: Tuna proteins | TX341-641 | Emulsiones | Liofilization | Congelación | Rheological properties | Lupin protein | Aggregation | Dressing-type emulsions | Alimentos -- Industria y comercio | Colloids | Nutrition. Foods and food supply | Proteína de atún | Freezing | Viscoelasticity | Caseinate | Emulsion | Liofilización | Viscoelasticidad | Sucrose palmitate | Emulsión | Emulsifying properties | Blends | Alimentos -- Análisis

This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after the extraction process (freezing or liofilization) on the rheological properties and microstructure of these emu... View more
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