Search Results - "Busti, Pablo A."

Characterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin by Llopart, Emilce E., Verdini, Roxana A., Delorenzi, Néstor J., Busti, Pablo A.

“…This paper proposes to apply a postharvest environmental stress to red apples, Malus domestica, variety Red Delicious in order to increase the polyphenols…”
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Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties by Moro, Andrea, Báez, Germán D., Busti, Pablo A., Ballerini, Griselda A., Delorenzi, Néstor J.

“…The effects on foaming properties of the aggregates formed by heating concentrate beta-lactoglobulin solutions (55 mg mL−1, pH 6.8) at 85 °C from 1 to 15 min…”
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Characterisation of beta‐lactoglobulin/sodium alginate dry films by Báez, Germán D., Llopart, Emilce E., Berino, Romina P., Moro, Andrea, Verdini, Roxana A., Busti, Pablo A., Delorenzi, Néstor J.

“…Summary Optimum beta‐lactoglobulin/sodium alginate dry films (β‐LG/SA(S)) formed from casting solutions containing β‐LG 1.25% (w/v) and SA 1% (w/v) showed…”
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Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment by Moro, Andrea, Báez, Germán D., Ballerini, Griselda A., Busti, Pablo A., Delorenzi, Néstor J.

“…The effects of heat treatment on emulsifying properties of beta-lactoglobulin were studied in order to compare them with previous studies on foaming…”
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Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock by Báez, Germán D., Piccirilli, Gisela N., Ballerini, Griselda A., Frattini, Agustín, Busti, Pablo A., Verdini, Roxana A., Delorenzi, Néstor J.

“…Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken…”
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Glycation of heat-treated β-lactoglobulin: Effects on foaming properties by Báez, Germán D., Busti, Pablo A., Verdini, Roxana, Delorenzi, Néstor J.

“…In this paper, the effect of glucose-glycation of beta-lactoglobulin (monomer 88%, dimer 12%) on foaming properties has been studied in 20mM phosphate buffer…”
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Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties by Báez, Germán D., Moro, Andrea, Ballerini, Griselda A., Busti, Pablo A., Delorenzi, Néstor J.

“…The main whey protein, β-lactoglobulin, was enzymatically modified by transglutaminase and analyzed for structural and conformational changes and their impact…”
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Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification by Ingrassia, Romina, Busti, Pablo A., Boeris, Valeria

“…A new approach for soft and self-sustainable oil-in-water emulsion gel systems (EGs) preparation based on a formulation with olive oil, sodium alginate, citric…”
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Interaction of vitamin D3 with beta-lactoglobulin at high vitamin/protein ratios: Characterization of size and surface charge of nanoparticles by Berino, Romina P., Báez, Germán D., Ballerini, Griselda A., Llopart, Emilce E., Busti, Pablo A., Moro, Andrea, Delorenzi, Néstor J.

“…Interaction between vitamin D3 with beta-lactoglobulin (β-LG) was studied by turbidimetric measurements covering vitamin concentrations up to 500 μM, within a…”
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Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterization by Soazo, Marina, Báez, Germán, Barboza, Andrea, Busti, Pablo A., Rubiolo, Amelia, Verdini, Roxana, Delorenzi, Néstor J.

“…Planar films of calcium alginate were obtained using an ultrasonic atomizing device. Sodium alginate solutions of 0.6% and 0.9% (w/v) were nebulized with…”
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Effects of heat-treated [beta]-lactoglobulin and its aggregates on foaming properties by Moro, Andrea, Baez, German D, Busti, Pablo A, Ballerini, Griselda A, Delorenzi, Nestor J

“…The effects on foaming properties of the aggregates formed by heating concentrate beta-lactoglobulin solutions (55 mg mL[super]-1, pH 6.8) at 85 [deg]C from 1…”
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