Tradicionalmente, la formulación de productos alimenticios ha sido más un arte que una ciencia. Esto se debe a que muchos de los alimentos que se consumen habitualmente son el resultado de una larga y compleja historia. Sin embargo, la industrialización d
The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation were analyzed. The samples were sonicated for 20 min using ultrasonic processor Vibra Cell Sonics, and model VCX 750 at a...
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial...
Double emulsions are a type of multiple emulsions, which can be defined as a multicompartmentalized system where the droplets are dispersed into the continuous phase containing other emulsions. Although double food-grade emulsions have been manufactured, there is a lack of scientific background related to the influence of different processing...
The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates of 2% (H1) and 5.4% (H2) degree of hydrolysis. The polysaccharides (PS) used were a surface active one called E4M and a...
Heat-induced interfacial aggregation of a whey protein isolate (WPI) with a high content of β -lactoglobulin, previously adsorbed at the oil-water interface, was studied by interfacial dynamic characteristics (interfacial tension and surface dilational properties) performed in an automatic drop tensiometer coupled with microscopic observation...
Porphyra dioica macroalgae can be regarded as a food-grade protein source that can be used for the stability of dispersed food systems. This work is focused on the foaming properties of a seaweed protein concentrate (SWE) from Porphyra dioica. The characterisation of air-water (A/W) interfacial layers formed after the SWE adsorption was carried...
The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using...
The objective of this work is the evaluation of chickpea protein adsorption at oil/water (O/W) interface as a function of protein concentration and pH value (2.5, 5.0 and 7.5). To assess molecular interpretation, interfacial tension is determined as a function of concentration with a Wilhelmy plate, whereas interfacial small amplitude...
Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work's goal was to develop a new vegan emulsion with added value,...
The effect of limited hydrolysis followed by glycation with galactose, and vice versa, on interfacial and foaming (foamability and foam stability) properties of β-lactoglobulin (β-Lg) at pH 7 and pH 5 has been studied. Hardly any effect of the two treatments, hydrolysis and glycation (HG) or glycation and hydrolysis (GH), on the β-Lg foaming...
In this paper, the effect of the initial and advanced steps of glycosylation by Maillard reaction (MR) (glycation) of β-lactoglobulin (β-Lg) with galactose on the interfacial and foaming (foamability and foam stability) properties of this protein has been studied at both pH7 and pH5. Hardly any effect of glycation was observed at pH7. However,...
Emulsion stability is the primary requirement for the industrial applications of many commercial food products. This work analyses the importance of rheology on the characterisation of protein-adsorbed systems, from complex fluid-fluid interfaces to bulk emulsions, as well as their relationship to the stability behaviour of the final emulsion....
La inulina es un polisacárido prebiótico que se utiliza cada vez más en emulsiones alimentarias como sustituyente de grasa, al tener un efecto espesante sobre las mismas. En el presente trabajo, se han preparado emulsiones aceite/agua (5/95) mediante un homogeneizador de presión, utilizando b-lactoglobulina como emulsionante a una...