Gelation of soybean protein and polysaccharides delays digestion
Xanthan gum and carrageenan, representing the medium and highly negatively charged
polysaccharides, were heated respectively together with soybean protein isolate (SPI) at …
polysaccharides, were heated respectively together with soybean protein isolate (SPI) at …
Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes
P García-Segovia, A Moreno, LR Benítez… - Journal of culinary …, 2017 - Taylor & Francis
This study assessed the effect of partial replacement of wheat flour with composite mix flour
made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was …
made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was …
The influence of preservative systems in cosmetic gel formulations prepared from natural rheological modifiers
CMJP Santos - 2017 - repositorio.ul.pt
Gels are two-component semi-rigid systems in which the liquid continuous phase is
immobilized by a cross linked three-dimensional network consisting of particles or solvated …
immobilized by a cross linked three-dimensional network consisting of particles or solvated …