Thermal Gelation of Proteins from Cajanus cajan Influenced by pH and Ionic Strength von Fernández Sosa, Eliana Isabel, Chaves, María Guadalupe, Peyrano, Felicitas, Quiroga, Alejandra Viviana, Avanza, María Victoria

Volltext

Gelation of cowpea proteins induced by high hydrostatic pressure von Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco

Volltext

High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: Effect of calcium concentration von Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco

Volltext

Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions von Peyrano, Felicitas, de Lamballerie, Marie, Speroni, Francisco, Avanza, María Victoria

Volltext

Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition von Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco

Volltext

Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure von Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco

Volltext