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Martínez, María Julia
21
2014
4
"β-Lactoglobulin-carboxymethylcellulose core-shell microparticles: Construction, characterization and isolation" (2014) Carpineti, L.; Martinez, M.J.; Pilosof, A.M.R.; Pérez, O.E. Journal of Food Engineering. 131:65-74
"Rheological properties of whey protein and dextran conjugates at different reaction times" (2014) Spotti, M.J.;Martinez, M.J.;Pilosof, A.M.R. (...)Carrara, C.R. Food Hydrocolloids. 38:76-84
"Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface" (2014) Pizones Ruiz-Henestrosa, V.M.;Martinez, M.J.;Carrera Sánchez, C. (...)Pilosof, A.M.R. Food Hydrocolloids. 35:106-114
"Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems" (2014) Spotti, M.J.;Martinez, M.J.;Pilosof, A.M.R. (...)Carrara, C.R. Food Hydrocolloids. 39:223-230