Search Results - Speroni, Francisco

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    High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties... by Speroni, Francisco, Szerman, Natalia, Vaudagna, Sergio Ramon

    Published 2018
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    High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice by Manassero, Carlos Alberto, Speroni, Francisco, Vaudagna, Sergio Ramon

    Published 2018
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    High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate by Manassero, Carlos Alberto, Vaudagna, Sergio Ramon, Añón, María Cristina, Speroni, Francisco

    Published 2018
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    Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties by Manassero, Carlos Alberto, Beaumal, Valérie, Vaudagna, Sergio Ramon, Speroni, Francisco, Anton, Marc

    Published 2018
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    Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement by Manassero, Carlos Alberto, David-Briand, Elisabeth, Vaudagna, Sergio Ramon, Anton, Marc, Speroni, Francisco

    Published 2018
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    Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-adde... by Manassero, Carlos Alberto, Vaudagna, Sergio Ramon, Sancho, Ana Maria, Añón, María Cristina, Speroni, Francisco

    Published 2018
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