Navegar

Colección

Datos Estadísticas

Lista de

Pilosof, Ana María Renata
112
2004
6
"Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose" (2004) Kobylañski, J.R.; Pérez, O.E.; Pilosof, A.M.R. Thermochimica Acta. 411(1):81-89
"Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white" (2004) Perez, O.E.; Pilosof, A.M.R. Food Research International. 37(1):102-110
"Interfacial and foaming properties of prolylenglycol alginates: Effect of degree of esterification and molecular weight" (2004) Baeza, R.; Sanchez, C.C.; Pilosof, A.M.R.; Patino, J.M.R. Colloids and Surfaces B: Biointerfaces. 36(3-4):139-145
"Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air-water interface" (2004) Baeza, R.; Carrera Sanchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Food Hydrocolloids. 18(6):959-966
"Impact of proteins-κ-carrageenan interactions on foam properties" (2004) Carp, D.J.; Baeza, R.I.; Bartholomai, G.B.; Pilosof, A.M.R. LWT - Food Science and Technology. 37(5):573-580
"Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields" (2004) Molinari, P.; Pilosof, A.M.R.; Jagus, R.J. Food Research International. 37(8):793-798