123 results on '"Boeris, Valeria"'
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2. Assessment of physicochemical parameters in argentinian Yerba Mate: Variability among different commercial brands
3. Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification
4. An Innovative Bio-Vehicle for Resveratrol and Tocopherol Based on Quinoa 11S Globulin—Nanocomplex Design and Characterization.
5. Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
6. Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
7. Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization
8. Characterization of acid – Induced gels of quinoa proteins and carrageenan
9. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
10. Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization
11. Effects of extraction pH of chia protein isolates on functional properties
12. The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
13. Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties
14. “Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds”
15. A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
16. Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
17. Protonation of β-lactoglobulin in the presence of strong polyelectrolyte chains: a study using Monte Carlo simulation
18. Effect of the espina corona gum on caseinate acid-induced gels
19. Physicochemical study of mixed systems composed by bovine caseinate and the galactomannan from Gleditsia amorphoides
20. Modulation of the electrostatic potential around α-lactalbumin using oligoelectrolyte chains, pH and salt concentration.
21. Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool
22. Physicochemical study of the formation of complexes between pancreatic proteases and polyanions
23. Chapter 10 - Insights into yerba mate components: chemistry and food applications
24. Determination of five pesticides in juice, fruit and vegetable samples by means of liquid chromatography combined with multivariate curve resolution
25. Interaction of catalase with carrageenan applied to its recovery from murine liver
26. Partition in aqueous two-phase system: Its application in downstream processing of tannase from Aspergillus niger
27. Characterization of chymotrypsin–ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
28. Production, recovery and purification of a recombinant β-galactosidase by expanded bed anion exchange adsorption
29. Influence of stabilizers cosolutes on catalase conformation
30. Interaction behavior between chitosan and pepsin
31. The formation of non-soluble complexes between polyethyleneimine–anions and their potential use to isolate enzymes
32. Chitosan–bovine serum albumin complex formation: A model to design an enzyme isolation method by polyelectrolyte precipitation
33. Aqueous two-phase extraction and polyelectrolyte precipitation combination: A simple and economically technologies for pepsin isolation from bovine abomasum homogenate
34. Interaction and complex formation between catalase and cationic polyelectrolytes: Chitosan and Eudragit E100
35. Chymotrypsin — Eudragit® complex formation
36. Chymotrypsin–poly vinyl sulfonate interaction studied by dynamic light scattering and turbidimetric approaches
37. How Flexible Polymers Interact with Proteins and Its Relationship with the Protein Separation Method by Protein–Polymer Complex Formation
38. Protein-flexible chain polymer interactions to explain protein partition in aqueous two-phase systems and the protein–polyelectrolyte complex formation
39. Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread.
40. Peptidase from Aspergillus niger NRRL 3 : optimization of its production by solid-state fermentation, purification and characterization
41. Multivariate curve resolution applied to kinetic-spectroscopic data matrices: Dye determination in foods by means of enzymatic oxidation
42. Acid‐induced aggregation and gelation of heat‐treated chia proteins.
43. Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese
44. Interaction between β‑Lactoglobuline and Weak Polyelectrolyte Chains: A Study Using Monte Carlo Simulation.
45. Interaction of tannase from Aspergillus niger with polycations applied to its primary recovery
46. Obtainment of a highly concentrated pancreatic serine proteases extract from bovine pancreas by precipitation with polyacrylate
47. Excitation-emission fluorescence spectroscopic analysis in the presence of interferents. A laboratory experiment integrating analytical chemistry and advanced data processing
48. Precipitation of chymotrypsin from fresh bovine pancreas using ι-carrageenan
49. A simple method of chymotrypsin concentration and purification from pancreas homogenate using Eudragit ® L100 and Eudragit ® S100
50. Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum.
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