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Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer. Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate. Gelatin and galactomannan-based scaffolds: Characterization and potential for tissue engineering applications.
Variation of insoluble calcium salts in protein adsorption and suspension stability when dispersed in sodium caseinate solutions.
Download Biopolymers In Food Colloids: Thermodynamics And Molecular Interactions
Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate. Ana Carla Kawazoe Sato 7. Naturally occurring protein—polysaccharide complexes from linseed Linum usitatissimum as bioemulsifiers. Lipid Oxidation in Oil-in-Water Emulsions: This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.
She has published extensively on thermodynamic analysis of the impact of biopolymer interactions on structure formation in food colloids Food Hydrocolloids, , 21, Eric Dickinson, Ph. He has published extensively on food colloids and biopolymers, including "An Introduction to Food Colloids" Oxford University Press, Ukaguzi Sera ya Maoni.
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