Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 8, p. 851, doi. 10.1002/aocs.12518
- By:
- Publication type:
- Article
Works by Panizzolo, Luis
Results: 11
1
2
Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 3, p. 313, doi. 10.1002/aocs.12003
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- Publication type:
- Article
3
Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 2, p. 197, doi. 10.1111/1471-0307.12327
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- Publication type:
- Article
4
Estudio del contenido de selenio en carne vacuna luego del proceso de cocción.
- Published in:
- Innotec, 2020, n. 19, p. 37, doi. 10.12461/19.05
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- Publication type:
- Article
5
Effect of Ultrasound and Enzymatic Hydrolysis on the Physicochemical Properties of Neltuma Ruscifolia Seed Gum and Other Galactomannan Gums.
- Published in:
- Food & Bioprocess Technology, 2024, v. 17, n. 8, p. 2380, doi. 10.1007/s11947-023-03258-z
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- Publication type:
- Article
6
Antibody Profile of Colostrum and the Effect of Processing in Human Milk Banks: Implications in Immunoregulatory Properties.
- Published in:
- Journal of Human Lactation, 2018, v. 34, n. 1, p. 137, doi. 10.1177/0890334417706359
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- Publication type:
- Article
7
Interactions and Dissociation Constants of Galactomannan Rendered Cellulose Films with Concavalin A by SPR Spectroscopy.
- Published in:
- Polymers (20734360), 2020, v. 12, n. 12, p. 3040, doi. 10.3390/polym12123040
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- Publication type:
- Article
8
Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 1336, doi. 10.1002/jsfa.10150
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- Publication type:
- Article
9
Evolución del desarrollo del color en sistema modelo de composición similar al dulce de leche. Influencia del tiempo de calentamiento y del pH.
- Published in:
- Innotec, 2012, n. 7, p. 38
- By:
- Publication type:
- Article
10
Evolución del desarrollo del color en sistema modelo de composición similar al dulce de leche. Influencia del tiempo de calentamiento y del pH.
- Published in:
- Innotec, 2011, n. 7, p. 38
- By:
- Publication type:
- Article
11
Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product.
- Published in:
- Molecules, 2019, v. 24, n. 22, p. 4163, doi. 10.3390/molecules24224163
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- Publication type:
- Article