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Carlos Bengoechea

Researcher at University of Seville

Publications -  71
Citations -  1751

Carlos Bengoechea is an academic researcher from University of Seville. The author has contributed to research in topics: Bioplastic & Soy protein. The author has an hindex of 22, co-authored 64 publications receiving 1282 citations.

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Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya

Carlos Bengoechea, +4 more
- 01 May 2007 - 
TL;DR: In this paper, the effects of moisture content (25-45% wwb) and temperature (75-120°C) on the viscosity of gluten, soya and rennet casein systems were studied using a capillary rheometer.
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Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Carlos Bengoechea, +2 more
- 01 Jul 2011 - 
TL;DR: In this article, the authors examined the possibility of preparing food-grade bovine lactoferrin (bLf) nanoparticles using a simple thermal processing method Differential Scanning Calorimetry (DSC), light scattering, and ζ-potential techniques were used to provide information about the conformational changes, aggregation, and electrical charge of bLf in aqueous solutions.
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Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

Carlos Bengoechea, +3 more
- 01 Jul 2011 - 
TL;DR: In this article, the interaction of lactoferrin (LF, 0.2wt%) with a High-Methoxyl pectin (0.005-0.15wt%) in aqueous solutions was studied at different pH values (2 −7) and temperatures (30 −90 ǫ) at low ionic strength.
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Composition and structure of carob (Ceratonia siliqua L.) germ proteins

Carlos Bengoechea, +7 more
- 15 Mar 2008 - 
TL;DR: In this paper, the chemical composition of defatted carob germ flour and the protein isolate was analyzed and a high amount of amino acids like glutamic acid, aspartic acid and arginine was detected.
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Bioplastics based on wheat gluten processed by extrusion.

Mercedes Jiménez-Rosado, +5 more
- 01 Dec 2019 - 
TL;DR: In this article, the preparation of wheat gluten bioplastics by extrusion was the main objective of this research, modifying their structure by varying the pH value or by incorporating additives (glyoxal or xanthan gum).