Search Results - "Cabezas, Dario M."

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing by Cabezas, Darío M., Pascual, Guido N., Wagner, Jorge R., Palazolo, Gonzalo G.

“…In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w) and soluble…”
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Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter by Burbano, Juan J., Cabezas, Darío M., Correa, M. Jimena

“…For proper industrialization of gluten-free (GF) foods, it is important to know their properties and behavior under process. This is even more important when…”
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Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate by Igartúa, Daniela E., Dichano, M. Celeste, Ferrari, Sofia B., Palazolo, Gonzalo G., Cabezas, Dario M.

“…[Display omitted] •pH-shifting, ultrasound, and heat treatment were combined to modify rice proteins.•Combination of these treatments is performed for the…”
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Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability by Igartúa, Daniela E., Dichano, María Celeste, Morales Huanca, Maxwell N., Palazolo, Gonzalo G., Cabezas, Dario M.

“…[Display omitted] In the context of replacing animal proteins in food matrices, rice proteins (RP) become promised because they come from an abundant plant…”
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Soybean okara: Effect of ultrasound on compositional and emulsifying properties by Moscoso Ospina, Yeisson A., Porfiri, María C., Cabezas, Dario M.

“…High‐intensity ultrasound is widely used to modify the functional properties of macromolecules (proteins, polysaccharides, etc.) and to expand their range of…”
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Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality by Gutierrez-Castillo, Carla, Alcázar-Alay, Sylvia, Vidaurre-Ruiz, Julio, Correa, María Jimena, Cabezas, Dario M., Repo-Carrasco-Valencia, Ritva, Encina-Zelada, Christian R.

“…Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa…”
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Aging process of polyamidoamine dendrimers: Effect of pH and shaking in the fluorescence emission and aggregation‐state by Igartúa, Daniela E., Ybarra, David E., Cabezas, Darío M., Alonso, Silvia del V., Alvira, Fernando C.

“…In the last years, it has been discovered and intensely studied the non‐traditional intrinsic luminescence of polyamidoamine (PAMAM) dendrimers. Nevertheless,…”
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Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins by Vidaurre‐Ruiz, Julio, Vargas, Roberth Junior Yurivilca, Alcázar‐Alay, Sylvia, Encina‐Zelada, Christian R, Cabezas, Dario M, Correa, María Jimena, Repo‐Carrasco‐Valencia, Ritva

“…BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for…”
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Effect of ultrasonic treatment on soybean okara to be used as a gluten‐free bread improver by Moscoso Ospina, Yeisson A, Lionello, Melina E., Garófalo, Luciana, Burbano, Juan J., Cabezas, Dario M., Correa, M. Jimena

“…Summary The production of soybean protein isolates generates an insoluble residue called okara that is rich in proteins and dietary fibre. These macromolecules…”
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Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH by Cabezas, Dario M., Ortiz, Mariana Pereira, Wagner, Jorge R., Porfiri, María C.

“…Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology…”
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Effect of ultrasound treatment on the composition and emulsifying properties of quinoa okara by Ragonese, Verónica E., Moscoso Ospina, Yeisson A., Cabezas, Darío M., Kakisu, Emiliano J.

“…Summary High‐intensity ultrasound (HIUS) treatment is a physical method utilised to modify and improve some technologically important compounds (such as…”
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Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation by Igartúa, Daniela E., Cabezas, Dario M., Palazolo, Gonzalo G.

“…•Whey proteins (WPI) were combined with soluble soybean polysaccharides (SSPS).•WPI-SSPS mixtures’ behavior depended on pH, WPI:SSPS ratio, and NaCl…”
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Impact of heat treatment in whey proteins-soluble soybean polysaccharides electrostatic complexes in different pH and biopolymer mass ratio conditions by Igartúa, Daniela E., Platania, Fedra A., Balcone, Agustina, Palazolo, Gonzalo G., Cabezas, Dario M.

“…•Whey protein isolate (WPI) and soluble soybean polysaccharides (SSPS) formed complexes.•Heat treatment modified the size, hydrophobicity and ζ-potential of…”
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Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins by Bonifacino, Carla, Franco‐Fraguas, Eugenia, López, Débora N, Wagner, Jorge R, Cabezas, Darío M, Panizzolo, Luis A, Palazolo, Gonzalo G, Abirached, Cecilia

“…BACKGROUND Rice bran (RB), a by‐product of the rice milling industry, constitutes around 10% of the total weight of rough rice. The interest in the use of RB…”
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Soybean Hull Insoluble Polysaccharides: Improvements of Its Physicochemical Properties Through High Pressure Homogenization by Colletti, Analía C., Delgado, Juan Francisco, Cabezas, Dario M., Wagner, Jorge R., Porfiri, María C.

“…Soybean hull is an agroindustrial waste which has not been fully studied as a food ingredient. The aims of this work were to obtain insoluble fibers from…”
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Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures by Cabezas, Dario M., Diehl, Bernd W. K., Tomás, Mabel C.

“…Most commonly processes for lecithin modification are deoling, fractionation with absolute ethanol to produce phosphatidylcholine or…”
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Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions by Guiotto, Estefania N., Cabezas, Dario M., Diehl, Bernd W. K., Tomás, Mabel C.

“…Fractions enriched in specific phospholipids are desirable for different industrial purposes because of their characteristic physicochemical and functional…”
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Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil by Cabezas, Dario M., Diehl, Bernd W. K., Tomás, Mabel C.

“…The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C…”
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Effect of processing parameters on sunflower phosphatidylcholine-enriched fractions extracted with aqueous ethanol by Cabezas, Dario M, Diehl, Bernd, Tomás, Mabel C

“…Lecithins are widely used in the food industry because of their multifunctional characteristics. Fractionation of the original mixture of phospholipids in…”
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Structural analysis and adhesive capacity of cassava starch modified with NaOH:urea mixtures by Monroy, Yuliana, Cabezas, Dario M., Rivero, Sandra, García, María A.

“…In this research the interactions and structural changes induced by NaOH:urea mixtures on cassava starch suspensions as well as their adhesive capacity were…”
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