Search Results - "Ingrassia, Romina"

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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Effects of extraction pH of chia protein isolates on functional properties by López, Débora N., Ingrassia, Romina, Busti, Pablo, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío

“…The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or…”
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Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels by Ingrassia, Romina, Bea, Lucas L., Hidalgo, María E., Risso, Patricia H.

“…Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under…”
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Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds by López, Débora Natalia, Ingrassia, Romina, Busti, Pablo, Bonino, Julia, Delgado, Juan Francisco, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío

“…Chia protein isolates (CPI) were obtained through isoelectric precipitation under two different conditions in order to compare their structural properties…”
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Acid‐induced aggregation and gelation of heat‐treated chia proteins by López, Débora N., Ingrassia, Romina, Busti, Pablo, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío

“…Chia protein isolates obtained by solubilization at pH 10 (CPI10) or 12 (CPI12) and precipitation at pH 4.5. Summary This work studied for the first time the…”
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Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties by Ingrassia, Romina, Palazolo, Gonzalo Gastón, Wagner, Jorge Ricardo, Risso, Patricia Hilda

“…[Display omitted] •Maillard reaction was promoted in defatted soy flour under mild conditions.•Glycation was more evident under relative humidity control and…”
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Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread by Ingrassia, Romina, Torres, Paola, Bojanich, Luciano, Ratti, Jimena, Baldor, Sofía, Ramunno, Carla, Dotta, Gina, Vidal Tesón, Andrea, Forastieri, Pamela, Soazo, Marina, Spelzini, Darío, Narambuena, Claudio, Boeris, Valeria

“…In this work, a simple method to exploit protein and lipids from cheese‐whey by means of coacervation was studied. Initially, alginate and…”
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Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions by Hidalgo, Ma. Eugenia, Ingrassia, Romina, Nielsen, Nadia Sol, Porfiri, Ma. Cecilia, Tapia‐Maruri, Daniel, Risso, Patricia Hilda

“…Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with…”
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Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments by Ingrassia, Romina, Palazolo, Gonzalo G., Risso, Patricia H., Wagner, Jorge R.

“…This article provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy…”
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Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels by Ingrassia, Romina, Costa, Juan P., Hidalgo, María E., Mancilla Canales, Manuel, Castellini, Horacio, Riquelme, Bibiana, Risso, Patricia

“…Acid gelation of proteins is commonly used in the food industry and it can be induced by the addition of glucono-δ-lactone (GDL). The aim of this work was to…”
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