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Pilosof, Ana María Renata
112
2016
5
"The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide" (2016) Farías, M.E.; Pilosof, A.M.R. International Dairy Journal. 55:17-25
"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
"Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures" (2016) Oliveira, A.L.;von Staszewski, M.;Pizones Ruiz-Henestrosa, V.M. (...)Pilosof, A.M.R. Food Hydrocolloids. 55:119-127
"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