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Publications by M.C. Porfiri
Insoluble Soybean Polysaccharides: Obtaining and Evaluation of Their O/W Emulsifying Properties
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Related publications
Emulsifying and Foaming Properties of Heat-Denatured Soybean 11S Globulins in Relation to Their Surface Hydrophobicity
Agricultural and Biological Chemistry
Properties of Rice Cooked With Commercial Water-Soluble Soybean Polysaccharides Extracted Under Weakly Acidic Conditions From Soybean Cotyledons
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Emulsifying Properties of Protein-Polysaccharide Complexes and Hybrids.
Agricultural and Biological Chemistry
Tea Polysaccharides and Their Bioactivities
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Preparation and Emulsifying Properties of Trace Elements Fortified Gum Arabic
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Introductory Chapter: Polysaccharides and Their Solubility
Osmotic Properties of Polysaccharides Solutions
Table 1: The Contents of Polysaccharides, Polyphenols and Flavonoids in PFEE-W and PFEE-C and Their Subfractions.
Emulsifying and Foaming Properties of Peanut (Arachis Hypogaea Lineau) Flour
Grasas y Aceites
Organic Chemistry
Food Science
