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Jara, Federico Luis

6

Food Hydrocolloids

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"Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties" (2010) Jara, F.; Pérez, O.E.; Pilosof, A.M.R. Food Hydrocolloids. 24(6-7):641-651

"Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems" (2011) Jara, F.; Pilosof, A.M.R. Food Hydrocolloids. 25(3):374-380

"Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH" (2014) Jara, F.L.; Carrera Sánchez, C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 35:189-197

"Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming" (2015) van den Berg, M.; Jara, F.L.; Pilosof, A.M.R. Food Hydrocolloids. 48:282-291

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