Viscoelasticidad lineal de la fase líquido-cristalina laminar de un sistema tensioactivo no iónico/hidrocarburo/agua. En este estudio se ha caracterizado la respuesta viscoelástica lineal, en cizalla oscilatoria, de la fase líquido-cristalina laminar de sistemas alcohol polietoxilado/heptano/agua, estableciendo las influencias de los distintos...
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March 19, 2018 (v1)PublicationUploaded on: December 4, 2022
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May 18, 2016 (v1)Publication
En este trabajo se han estudiado las propiedades reológicas de una fase líquido-cristalina laminar contenida en un sistema al- cohol polietoxilado/agua/heptano, mediante ensayos viscoelásti- cos lineales, estacionarios y transitorios. El efecto de distintas variables como la composición de tensioactivo y heptano sobre dichas propiedades...
Uploaded on: March 27, 2023 -
May 17, 2016 (v1)Publication
Se ha realizado un estudio de la distribución del tamaño de gotas y de las propiedades viscoelásticas lineales de emulsio- nes concentradas de aceite en agua, estabilizadas con dife- rentes proteínas (cangrejo, gluten y soja). Los sistemas estu- diados siempre presentan un comportamiento típico de emulsiones altamente ...
Uploaded on: March 25, 2023 -
February 24, 2017 (v1)Publication
En este trabajo se estudiaron las transiciones térmicas de la yema de huevo usando técnicas de calorimetría diferencial de barrido (DSC) y ensayos viscoelásticos lineales, más concretamente, ensayos de cizalla oscilatoria de baja amplitud (SAOS). Se analizó la influencia de la composición (pH, concentración de electrolito y tipo). Los...
Uploaded on: March 25, 2023 -
November 9, 2018 (v1)Publication
Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish...
Uploaded on: March 27, 2023 -
January 19, 2023 (v1)Publication
This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/κ-carrageenan (EY/κC) dispersions, monitored by linear viscoelastic measurements. Heat processing induces dramatic changes in the microstructure and viscoelastic properties of EY/κC systems, which may be attributed to a multistage mechanism...
Uploaded on: March 3, 2023 -
December 19, 2022 (v1)Publication
Electrospun nanofibrous membranes have attracted the interest of the scientific community over the past decades due to their unique properties (e.g., high surface area, enzyme encapsulation high efficiency in filtering). Among the most promising membranes are those derived from natural polymers, which are not based on fossil fuels and most of...
Uploaded on: March 24, 2023 -
July 8, 2015 (v1)Publication
El objetivo del trabajo ha consistido en la caracterización del proceso de gelificación térmica de dispersiones de albumen de huevo mediante ensayos viscoelásticos dinámicos. Las variables estudiadas han sido el tiempo de procesado térmico, manteniendo constante la velocidad de calentamiento y enfriamiento, la concentración de proteína y el pH...
Uploaded on: December 4, 2022 -
May 17, 2016 (v1)Publication
En el presente trabajo se ha estudiado el comportamiento viscoelástico lineal de las fases micelares y líquido-cristalinas presentes en el diagrama de fases del sistema aducto de nonilfenol con diez moles de óxido de etileno (NPFE-10) y agua. Con este propósito se efectuaron ensayos en cizalla oscilatoria no destructivos dentro del intervalo de...
Uploaded on: March 27, 2023 -
May 11, 2023 (v1)Publication
Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification device consists of, basically, a vessel provided with an anchor impeller, where the continuous phase was initially placed;...
Uploaded on: May 13, 2023 -
November 4, 2022 (v1)Publication
La presente invención se refiere a un método de obtención de un material bioplástico con capacidad absorbente de carácter biodegradable mediante la incorporación de carbonato o bicarbonato sódico y/o ácido cítrico, maleico, fumárico o adípico a una mezcla
Uploaded on: December 4, 2022 -
May 10, 2023 (v1)Publication
Eggs have been one of the first multifunctional ingredients, well known for their whipping, gelling and emulsification properties, where the proteins are the dominant component. Egg yok is an ingredient of high nutritional value with unique sensory properties and excellent functionalitu used in the manufacture and stabilisation of...
Uploaded on: May 11, 2023 -
January 19, 2023 (v1)Publication
The objective of this study was to assess the influence of reducing pH from its native value on the heat-induced gelation behaviour of egg yolk by monitoring its linear viscoelastic properties. Three acids differing in their location in the Hofmeister series were used (hydrochloric, citric, and phosphoric acids) at pH between 2 and 6. The...
Uploaded on: March 3, 2023 -
January 19, 2023 (v1)Publication
La yema de huevo, natural o modificada en ovoproductos, es un ingrediente ampliamente usado en la industria alimentaria debido su alto valor nutricional y a las excelentes propiedades funcionales que confiere a diferentes preparados. El objetivo de esta investigación fue la evaluación del efecto del pH sobre las propiedades reológicas y la...
Uploaded on: March 3, 2023 -
June 3, 2022 (v1)Publication
El uso de materiales superabsorbentes ha aumentado recientemente en horticultura ya que presentan grandes ventajas como la eficiencia en el uso del agua en periodos de sequía, siendo capaces de retener agua y suministrarla a los cultivos conforme a su necesidad. No obstante, estos materiales superabsorbentes están hechos con polímeros...
Uploaded on: December 4, 2022 -
September 30, 2015 (v1)Publication
Libro en acceso abierto en Internet. Patrocinador: Andalousian Government through the project TEP-6134-2010.
Uploaded on: March 27, 2023 -
May 18, 2020 (v1)Publication
El aumento en el consumo de productos orgánicos procedentes de la horticultura sostenible sumado a la preocupación por los efectos de la sequía, cada vez más pronunciada, ha incrementado la necesidad de buscar nuevas técnicas que ayuden a la minimización del impacto ambiental. De esta forma, se ha investigado la elaboración de matrices...
Uploaded on: December 4, 2022 -
December 7, 2021 (v1)Publication
Egg yolk is a multifunctional ingredient widely used in many food products, wherein proteins are the dominant component contributing to this functionality. However, the potential risk of foodborne illness associated with egg use forces us to ensure that foodstuffs based on egg yolk are managed in a safe and sanitary manner. Lowering the pH...
Uploaded on: March 27, 2023 -
January 29, 2024 (v1)Publication
BACKGROUND: The use of superabsorbent materials in horticulture has spread recently. These materials, which can retain water and release it as crops need it, have strong advantages such as the efficient use of water in periods of drought. However, these materials are made of synthetic polymers, which present problems of degradability and,...
Uploaded on: January 31, 2024 -
January 29, 2024 (v1)Publication
Protein-based bioplastics may be regarded as novel biopolymer matrices based on renewable natural components. Due to technological, economic and environmental benefits, these biopolymer matrices are highly attractive for the incorporation and subsequent release of micronutrients that are essential for the development and health of plants,...
Uploaded on: January 31, 2024 -
December 2, 2016 (v1)Publication
The influence of adding different polysaccharides (Locust Bean Gum, Methyl Cellulose and Carboxymethyl Cellulose) to gluten-based biodegradable polymeric materials was evaluated in this work. Glycerol/water mixtures were used as plasticiser. Gluten /plasticiser and gluten/polysaccharide/plasticiser blends were prepared at different pH values by...
Uploaded on: December 4, 2022