propiedades estructurales y funcionales de preparados proteicos de ...

177
Bibliografía
Tan, C. T. (2004). Beverage emulsions. In S. Friberg, K. Larsson, & J. Sjoblom
Eds.), Food emulsions, New York: Marcel Dekker.
Townsend,A.A., & Nakai, S. (1983). Relationships between hydrophobicity and
foaming characteristics of food proteins. Journal of Food Science, 48, 588-594.
USDA SR-21. (2008). United States Department of Agriculture, National Nutrient
Database for Standard Reference, Release 21.
Utsumi, S., Damodaran, S., & Kinsella, J. E. (1984). Heat-induced interactions
between soybean proteins: Preferential association of 11s basic subunits and
.Beta. Subunits of 7S. Journal of Agricultural and Food Chemistry, 32, 1406-1412.
Van Aken, G. A. (2004). Coalescence mechanisms in protein-stabilized emulsions.
In S. Friberg, K. Larsson, & J. Sjoblom Eds.), Food emulsions, New York: Marcel
Dekker.
Van Aken, G. A., Blijdenstein, T. B. J., & Hotrum, N. E. (2003). Colloidal
destabilisation mechanisms in protein-stabilized emulsions. Current Opinion in
Colloid and Interface Science, 8, 371-379.
Van Der Net, A., Drenckhan, W., Weaire, D., & Hutzler, S. (2006). The crystal
structure of bubbles in the wet foam limit. Soft Matter, 2, 129-134.
Van Hunsel, J., & Joos, P. (1989). Study of the dynamic interfacial tension at the
oil/water interface. Colloid & Polymer Science, 267, 1026-1035.
Van Kalsbeek, H. K. A. I., & Prins, A. (1999). Foam formation by food proteins in
relation to their dynamic surface behavior. En E. Dickinson, & J. M. Rodríguez-
Patino Eds.), Food emulsions and foams: Interfaces, interactions and stability,
Cambrideg, U.K.: Royal Society of Chemistry.
Vecchi, B. (2007). Actividad anti-hipertensiva de péptidos derivados de proteínas
de amaranto. Universidad Nacional de La Plata, La Plata.
Vojdani, F. (1996). Solubility. En G. M. Hall (Ed.), Methods of testing protein
functionallity (pp. 11-60). London: Chapman.