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Martínez, María Julia
21
Food Hydrocolloids
9
"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
"Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase" (2013) Martinez, M.J.;Pizones Ruiz-Henestrosa, V.M.;Carrera Sánchez, C. (...)Pilosof, A.M.R. Food Hydrocolloids. 33(1):48-57
"Rheological properties of whey protein and dextran conjugates at different reaction times" (2014) Spotti, M.J.;Martinez, M.J.;Pilosof, A.M.R. (...)Carrara, C.R. Food Hydrocolloids. 38:76-84
"Mixed soy globulins and β-lactoglobulin systems behaviour inaqueous solutions and at the air-water interface" (2014) Pizones Ruiz-Henestrosa, V.M.;Martinez, M.J.;Carrera Sánchez, C. (...)Pilosof, A.M.R. Food Hydrocolloids. 35:106-114
"Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems" (2014) Spotti, M.J.;Martinez, M.J.;Pilosof, A.M.R. (...)Carrara, C.R. Food Hydrocolloids. 39:223-230
"Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration" (2015) Fioramonti, S.A.;Martinez, M.J.;Pilosof, A.M.R. (...)Santiago, L.G. Food Hydrocolloids. 43:8-17
"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
"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
"Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization" (2017) Alfano, E.H.;Crosta, T.;Martinez, M.J. (...)Farías, M.E. Food Hydrocolloids. 67:120-129