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Pilosof, Ana María Renata
112
2011
9
"Protein-polysaccharide interactions at fluid interfaces" (2011) Rodriguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 25(8)
"Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH" (2011) Camino, N.A.; Pilosof, A.M.R. Food Hydrocolloids. 25(5):1051-1062
"Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH" (2011) Camino, N.A.; Sánchez, C.C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 25(1):1-11
"Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis" (2011) Martínez, K.D.; Farías, M.E.; Pilosof, A.M.R. Food Hydrocolloids. 25(7):1667-1676
"Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems" (2011) Martínez, K.D.; Ganesan, V.; Pilosof, A.M.R.; Harte, F.M. Food Hydrocolloids. 25(6):1640-1645
"Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour" (2011) Menegassi, B.; Pilosof, A.M.R.; Arêas, J.A.G. LWT - Food Science and Technology. 44(9):1915-1921
"Casein glycomacropeptide pH-driven self-assembly and gelation upon heating" (2011) Martinez, M.J.; Farías, M.E.; Pilosof, A.M.R. Food Hydrocolloids. 25(5):860-867
"Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins" (2011) von Staszewski, M.; Pilosof, A.M.R.; Jagus, R.J. Food Chemistry. 125(1):186-192