Listar por materia "Thermal properties"

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Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage

González Martínez, David Alejandro; Carrillo Navas, Hector; Barrera Diaz, Carlos Eduardo; Martínez Vargas, Sandra Luz; Alvarez Ramírez, José; Pérez Alonso, César (ELSEVIER, 2017-05-31)

A complex coacervate was prepared with whey protein isolate (WPI) and tamarind seed mucilage (TSM) and was compared with a commonly used whey protein isolate (WPI)-gum Arabic (GA) complex coacervate. Protolityc titration, ...
Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/ wheat flour blends

Guadarrama-Lezama, Andrea Yazmin; Carrillo-Navas, Hector; Vernon-Carter, Eduardo; Álvarez-Ramírez, José (El Sevier, 2016-03-11)

Bread made with corn flour has a rich tradition in several countries. On the other hand, nixtamalization is a process conferring malleability and functionality to corn flour via calcium incorporation. The aim of this work ...
Study of Thermal Properties on the Different Layers Composing a Commercial Ceramic Tile

FLORES CUAUTLE, JOSE DE JESUS AGUSTIN; LARA HERNANDEZ, GEMIMA; CRUZ OREA, ALFREDO; HERNANDEZ AGUILAR, CESAR ADRIAN; GONZALEZ MORAN, CARLOS OMAR; MIRANDA HERNANDEZ, JOSE GUADALUPE; SANDOVAL GONZALEZ, OSCAR OSVALDO (Revista Mexicana de Física, 2019-04-30)

In this study the thermal conductivity of a commercial ceramic is determined considering that this property is an essential factor on the building materials. This is the primary indicator of the material suitableness for ...
Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

Guadarrama-Lezama, Andrea Yazmin; Carrillo-Navas, Hector; Pérez-Alonso, César; Vernon-Carter, Eduardo; Alvarez-Ramírez, José (El Sevier, 2016-02-13)

The effect of substituting wheat flour by native corn starch on the rheological and thermal properties of sponge cake batter formulations, and on the texture and microstructural characteristics of sponge cake were ...

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