Showing 1 - 7 results of 7 for search 'Speroni, Francisco', query time: 0.08s Refine Results
  1. 1
    High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
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  2. 2
    High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
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  3. 3
    High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
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  4. 4
    High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
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  5. 5
    Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
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  6. 6
    Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
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  7. 7
    Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
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