Search Results - "Tovar, Clara Asunción"

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough by Troncoso Recio, Ricardo, Pérez Guerra, Nelson, Torrado Agrasar, Ana, Tovar Rodríguez, Clara Asunción

“…The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the…”
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Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi by Iglesias-Otero, Manuel Angel, Borderías, Javier, Tovar, Clara Asunción

“…This paper reports a study of the influence of a Konjac glucomannan aqueous dispersion ( KAD) as ingredient, at different alkalinity levels, on the thermal…”
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Rheological behaviour of carboxymethylcellulose manufactured from TCF-bleached Milox pulps by Dapía, Sonia, Tovar, Clara Asunción, Santos, Valentín, Parajó, Juan Carlos

“…Carboxymethylcellulose (CMC) samples with different degrees of substitution were obtained from Eucalyptus globulus pulps made in formic acid-peroxyformic acid…”
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Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates by Estévez, Natalia, Fuciños, Pablo, Bargiela, Verónica, Picó, Guillermo, Valetti, Nadia Woitovich, Tovar, Clara Asunción, Rúa, M. Luisa

“…•β-Lg fraction (r-βLg) was recovered from whey hydrolysates obtained with cardosins.•Structural and rheological properties of r-βLg were studied at different…”
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Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey by Estévez, Natalia, Fuciños, Pablo, Bargiela, Verónica, Pastrana, Lorenzo, Tovar, Clara Asunción, Luisa Rúa, M.

“…•A β-Lg fraction was recovered from whey hydrolysates obtained with cardosins.•Changes in the structure of β-Lg were detected by fluorescence spectroscopy.•At…”
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