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High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: effect of calcium concentration

FOOD HYDROCOLLOIDS; Año: 2021

PEYRANO FELICITAS; DE LAMBALLERIE MARIE; AVANZA MARÍA VICTORIA; SPERONI FRANCISCO

Gelation of cowpea proteins by high hydrostatic pressure

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2020

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; SPERONI, FRANCISCO; AVANZA, MARÍA VICTORIA

Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 109 p. 406 - 414

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; AVANZA, MARÍA VICTORIA; SPERONI, FRANCISCO

Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 115

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; AVANZA, MARÍA VICTORIA; SPERONI, FRANCISCO

Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure

FOOD BIOPHYSICS; Año: 2017

PEYRANO FELICITAS; SPERONI FRANCISCO; AVANZA M. VICTORIA

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2016 vol. 33 p. 38 - 46

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Efecto de tratamientos térmicos y no térmicos en la composición nutricional y antinutricional de semillas de Vigna unguiculata variedad california black.

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