Browsing Artículos científicos by Author "Anton, Marc"

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Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

Manassero, Carlos Alberto; Beaumal, Valérie; Vaudagna, Sergio Ramon; Speroni, Francisco; Anton, Marc (2018-08)

Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ...
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

Manassero, Carlos Alberto; David-Briand, Elisabeth; Vaudagna, Sergio Ramon; Anton, Marc; Speroni, Francisco (2018-02)

Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse ...