Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate

Laura Acosta‐Domínguez, Yolanda Cocotle‐Ronzón, Liliana Alamilla‐Beltrán +1

Food Hydrocolloids

Proteins in Food Systems

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2021Academic literature36 citations7 claims extractedDOI

Red wine astringency: Correlations between chemical and sensory features

Carolina Pavéz, Beatriz González‐Muñoz, José Antonio O’Brien +6

LWT

Fermentation and Sensory Analysis

Thirty-seven red wines from different varieties, origins, and styles were characterized to identify the chemical parameters that better correlate with wine astringency. Principal Component Analysis...

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Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate

Red wine astringency: Correlations between chemical and sensory features

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Mathematical modeling of thin‐layer drying kinetics and moisture diffusivity study of apple slices using infrared conveyor‐belt dryer

Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3

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Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties

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