Autor: Speroni, Francisco
- Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
- High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
- Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
- Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
- High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
Autor: Vaudagna, Sergio Ramon
- Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
- High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
- Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
- Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
- High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
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- Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
- Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
- High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
- Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
- High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
- Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
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- High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
- High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
- Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
- Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties