Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein

Figure S1: Complex modulus (G*) as a function of the applied shear stress for the emulsions: (a) at 5 °C; (b) at 37 °C; Figure S2: Flow properties as a function of the shear rate between 0.1 and 100 s−1 for the emulsions at 37 °C: (a) Apparent viscosity (ηa) used in power law model fits; (b) shear s...

Descripción completa

Detalles Bibliográficos
Autores: Cofrades, Susana, Saiz, Arancha, Pérez-Mateos, Miriam, Garcimartín, Alba, Redondo-Castillejo, Rocío, Bocanegra, Aranzazu, Benedí, Juana, Álvarez, M. Dolores
Tipo de recurso: conjunto de datos
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/330635
Acceso en línea:http://hdl.handle.net/10261/330635
Access Level:acceso abierto
id ES_7bb271b233eb3bdde5d3a65a5b7649ca
oai_identifier_str oai:digital.csic.es:10261/330635
network_acronym_str ES
network_name_str España
repository_id_str
spelling Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy proteinCofrades, SusanaSaiz, AranchaPérez-Mateos, MiriamGarcimartín, AlbaRedondo-Castillejo, RocíoBocanegra, AranzazuBenedí, JuanaÁlvarez, M. DoloresFigure S1: Complex modulus (G*) as a function of the applied shear stress for the emulsions: (a) at 5 °C; (b) at 37 °C; Figure S2: Flow properties as a function of the shear rate between 0.1 and 100 s−1 for the emulsions at 37 °C: (a) Apparent viscosity (ηa) used in power law model fits; (b) shear stress (σ) used in Casson model fits; Figure S3: Apparent viscosity (ηa) as a function of the time derived from three-step shear rate tests for the emulsions at 37 °C.Peer reviewedMultidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232022info:eu-repo/semantics/datasethttp://purl.org/coar/resource_type/c_ddb1application/ziphttp://hdl.handle.net/10261/330635reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésCofrades, Susana; Saiz, Arancha; Pérez-Mateos, Miriam; Garcimartín, Alba; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores. The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein. https://doi.org/10.3390/foods11050738. http://hdl.handle.net/10261/262588Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3306352026-05-22T06:33:51Z
dc.title.none.fl_str_mv Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
spellingShingle Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
Cofrades, Susana
title_short Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_full Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_fullStr Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_full_unstemmed Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_sort Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
dc.creator.none.fl_str_mv Cofrades, Susana
Saiz, Arancha
Pérez-Mateos, Miriam
Garcimartín, Alba
Redondo-Castillejo, Rocío
Bocanegra, Aranzazu
Benedí, Juana
Álvarez, M. Dolores
author Cofrades, Susana
author_facet Cofrades, Susana
Saiz, Arancha
Pérez-Mateos, Miriam
Garcimartín, Alba
Redondo-Castillejo, Rocío
Bocanegra, Aranzazu
Benedí, Juana
Álvarez, M. Dolores
author_role author
author2 Saiz, Arancha
Pérez-Mateos, Miriam
Garcimartín, Alba
Redondo-Castillejo, Rocío
Bocanegra, Aranzazu
Benedí, Juana
Álvarez, M. Dolores
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
description Figure S1: Complex modulus (G*) as a function of the applied shear stress for the emulsions: (a) at 5 °C; (b) at 37 °C; Figure S2: Flow properties as a function of the shear rate between 0.1 and 100 s−1 for the emulsions at 37 °C: (a) Apparent viscosity (ηa) used in power law model fits; (b) shear stress (σ) used in Casson model fits; Figure S3: Apparent viscosity (ηa) as a function of the time derived from three-step shear rate tests for the emulsions at 37 °C.
publishDate 2022
dc.date.none.fl_str_mv 2022
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/dataset
http://purl.org/coar/resource_type/c_ddb1
format dataset
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/330635
url http://hdl.handle.net/10261/330635
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Cofrades, Susana; Saiz, Arancha; Pérez-Mateos, Miriam; Garcimartín, Alba; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores. The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein. https://doi.org/10.3390/foods11050738. http://hdl.handle.net/10261/262588
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/zip
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869411534258569216
score 15,812429

Similares en LA Referencia