{"id":53007,"date":"2006-09-06T00:00:00","date_gmt":"2006-09-06T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-interfacial-de-protea%c2%adnas-y-tensioactivos-aplicacion-a-dispersiones-alimentarias\/"},"modified":"2006-09-06T00:00:00","modified_gmt":"2006-09-06T00:00:00","slug":"caracterizacion-interfacial-de-protea%c2%adnas-y-tensioactivos-aplicacion-a-dispersiones-alimentarias","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/caracterizacion-interfacial-de-protea%c2%adnas-y-tensioactivos-aplicacion-a-dispersiones-alimentarias\/","title":{"rendered":"Caracterizaci\u00f3n interfacial de prote\u00ednas y tensioactivos: aplicaci\u00f3n a dispersiones alimentarias"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Julia Maldonado Valderrama <\/strong><\/h2>\n<p>La formulaci\u00f3n de nuevos productos alimentarios (alimentos con bajo contenido en grasas, alimentos instant\u00e1neos o semielaborados, alimentos infantiles o para dietas hospitalarias, bebidas espumosas con bajo contenido alcoh\u00f3lico o cremas con elevado contenido en etanol, etc.) O la optimizaci\u00f3n de los productos tradicionales, est\u00e1 condicionada al conocimiento de las caracter\u00edsticas fisico-qu\u00edmicas de sus componentes. Un n\u00facleo importante de los productos alimentarios son dispersiones complejas, tales como emulsiones (sistemas l\u00edquido-l\u00edquido) y espumas (sistemas l\u00edquido-gas). Ahora bien, la elaboraci\u00f3n de este tipo de dispersiones est\u00e1 supeditada a la presencia de prote\u00ednas y surfactantes de bajo peso molecular, que debido a su naturaleza anfif\u00edlica se concentran en interfaces l\u00edquido-fluido. De esta forma, las prote\u00ednas y\/o surfactantes en las interfaces, constituyen barreras moleculares que estabilizan estas dispersiones y favorecen su formaci\u00f3n. As\u00ed pues, el estudio de la estructura y comportamiento de las<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n interfacial de prote\u00ednas y tensioactivos: aplicaci\u00f3n a dispersiones alimentarias<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n interfacial de prote\u00ednas y tensioactivos: aplicaci\u00f3n a dispersiones alimentarias <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Julia Maldonado Valderrama <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 09\/06\/2006<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Miguel Angel Cabrerizo Vilchez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: roque Hidalgo \u00e1lvarez <\/li>\n<li>dominique Langevin (vocal)<\/li>\n<li>martin Leser (vocal)<\/li>\n<li>angel Gil hernandez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Julia Maldonado Valderrama La formulaci\u00f3n de nuevos productos alimentarios (alimentos con bajo contenido en grasas, alimentos instant\u00e1neos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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