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Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
(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
(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 ... -
Valorización de subproductos de la industria bovina mediante la obtención de hidrolizados proteicos para su uso como aditivo alimentario con poder antioxidante
(Red Alimentaria, 2019-11)Ante el alto nivel de desperdicios en la producción y consumo de alimentos, investigadores del INTA-ITA desarrollan estudios que permitirían aprovechar el alto contenido proteico del pulmón bovino para lograr un aditivo ...