Ruíz-Henestrosa VP - Search Results

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Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of beta-conglycinin.

Ruíz-Henestrosa VP, Carrera Sánchez C, Yust Mdel M, Pedroche J, Millan F, Rodríguez Patino JM. Ruíz-Henestrosa VP, et al. J Agric Food Chem. 2007 Feb 21;55(4):1536-45. doi: 10.1021/jf0628476. Epub 2007 Jan 25. J Agric Food Chem. 2007. PMID: 17253721

Formulation engineering can improve the interfacial and foaming properties of soy globulins.

Ruíz-Henestrosa VP, Sanchez CC, Rodríguez Patino JM. Ruíz-Henestrosa VP, et al. J Agric Food Chem. 2007 Jul 25;55(15):6339-48. doi: 10.1021/jf070918a. Epub 2007 Jun 30. J Agric Food Chem. 2007. PMID: 17602656

Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics.

Ruíz-Henestrosa VP, Sánchez CC, Rodríguez Patino JM. Ruíz-Henestrosa VP, et al. J Agric Food Chem. 2008 Apr 9;56(7):2512-21. doi: 10.1021/jf0731245. Epub 2008 Mar 15. J Agric Food Chem. 2008. PMID: 18341284

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