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Martínez, María Julia
21
2016
4
"Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide" (2016) Martinez, M.J.; Martos, G.; Molina, E.; Pilosof, A.M.R. Food Chemistry. 192:943-949
"Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic" (2016) Vasile, F.E.;Martinez, M.J.;Pizones Ruiz-Henestrosa, V.M. (...)Mazzobre, M.F. Food Hydrocolloids. 56:245-253
"Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide" (2016) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. Food Research International. 84:102-107
"Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions" (2016) Bellesi, F.A.; Martinez, M.J.; Pizones Ruiz-Henestrosa, V.M.; Pilosof, A.M.R. Food Hydrocolloids. 52:47-56