Lupano, Cecilia E.,  <br/><br/>
Functional properties of food components /   
Cecilia E. Lupano, editor. 
 - India :   Research Signpost,   2007. 
 - 157 p. 
<br/><br/> Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage, J. M. Quintana, G. Lorenzo, N. E. Zaritzky and A. N. Califano -  Influence of pH-calcium relationship on soybean proteins-lecithin interaction and stability of oil in water (O/W) emulsions, J. R. Wagner and M. C. Tomás  -   Effect of freezing on stability of soy proteins and sodium caseinate oil-in-water emulsions, Gonzalo G. Palazolo and Jorge R. Wagner -  Thermal properties of soybean whey and its proteins, Pablo A. Sobral and Jorge R. Wagner -  Cheese rheology and texture, Nora C. Bertola and Alicia E. Bevilacqua  - Properties of biscuits and whey protein concentrate gels with honey, Paula A. Conforti, Diego K. Yamul and Cecilia E. Lupano  -  Crystallisation of honey, Cecilia E. Lupano  - Encapsulation of active compounds: ionic gelation and co-crystallization as case studies, Lorena Deladino, Alba Navarro and Miriam Martino. 
<br/><br/><label>ISBN: </label>9788130801971 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS<br/>PROPIEDADES DE LOS ALIMENTOS
<br/><br/><label>Universal Decimal Class. No.: </label>663:664