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