Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement

por Manassero, Carlos Alberto, David-Briand, Elisabeth, Vaudagna, Sergio Ramon, Anton, Marc, Speroni Aguirre, Francisco
Publicado 2018

Interfacial and emulsifying properties of amaranth (<i>Amaranthus hypochondriacus</i>) protein isolates under different conditions of pH

por Ventureira, Jorge Luis, Bolontrade, Agustín Juan, Speroni Aguirre, Francisco, David Briand, Elisabeth, Scilingo, Adriana Alicia, Ropers, Marie-Hélène, Boury, Frank, Añón, María Cristina, Anton, Marc
Publicado 2011