PARTAL LÓPEZ , Pedro

Tanto el proceso de emulsificación como las propiedades reológicas y la estabilidad de una emulsión alimentaria, tipo mayonesa, dependen en gran medida de la microestructura y la reología de la fase continua acuosa, cuyo ingrediente principal es la yema de huevo. Debido a la inestabilidad microbiológica de ésta se hacen necesarios procesos de...

Se han evaluado las propiedades viscoelasticas de cinco mayonesas de id6ntica composici6n a excepci6n del tipo del derivado de huevo con el que se prepararon. Las funciones viscoelasticas lineales de estos productos se superpusieron mediante un m6todo de superposici6n tiempo-temperatura, los factores de superposici6n utilizados mostraron una...

This paper deals with the influence of composition [sucrose ester SE and oil O concentrations] and temperature on the linear viscoelasticity properties of highly concentrated oil-in-water emulsions, using a hydrophilic sucrose palmitate as emulsifier. Different oil-in-water emulsions were prepared using a sucrose palmitate (SE=1–5 wt %) with a...

No description

The present work attempts to clarify the influence of montmorillonite nanoclay content and pH on the me-chanical properties of extruded soy protein nanocomposites. The mechanical behaviour is dominated by theformation of positive synergies between protein and nanoclay above a nanoclay concentration threshold.Moreover, the presence of nanoclay...

In recent years there has been a great interest to utilize renewable biomass in the manufacture of high-quality, cost-Competitive and biodegradable consumer goods as a means of reducing the dependence and consumption of petrochemical feedstock and of diminishing environmental pollution. This work focuses on the development of new bioplastic...

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...

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...