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Efecto de la humedad y del glicerol en las transiciones de fase de biopolímeros: proteína de guisante y quitosano

Albacete Rodríguez, Cristian (Universitat Politècnica de València, 2013-04-16)

[ES] En este trabajo se ha estudiado el efecto de la humedad (muestras almacenadas a 11,3; 32,8; 43,2; 57,6; 68,9 y 75,3% de humedad relativa) y del contenido en glicerol (0 y 30% p/p respecto al biopolímero) en el ...
Improvement of pea protein isolate powder properties by agglomeration in a fluidized bed: comparison between binder solutions

Nascimento, R. F.; Andreola, K; Rosa, J. G.; Taranto, Osvaldir (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] This study aimed to compare the agglomeration process of pea protein isolate (PPI) using water and aqueous gum Arabic solution as binder liquids. Drying air temperature and binder flow rate were set at 75 °C and 3.1 ...
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Morell, Pere; López-García, Adrián; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (MDPI AG, 2023-02)

[EN] Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to ...

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