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Pérez, Oscar E.
33
Food Hydrocolloids
8
"Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures" (2006) Pérez, O.E.; Wargon, V.; M.R. Pilosof, A. Food Hydrocolloids. 20(7):966-974
"Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface" (2007) Pérez, O.E.; Carrera-Sánchez, C.; Rodríguez-Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 21(5-6):794-803
"Dynamics of adsorption of hydroxypropyl methylcellulose at the air-water interface" (2008) Pérez, O.E.; Sánchez, C.C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Food Hydrocolloids. 22(3):387-402
"Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air-water and oil-water interfaces" (2009) Camino, N.A.;Pérez, O.E.;Sanchez, C.C. (...)Pilosof, A.M.R. Food Hydrocolloids. 23(8):2359-2368
"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
"Functionality of egg white proteins as affected by high intensity ultrasound" (2012) Arzeni, C.; Pérez, O.E.; Pilosof, A.M.R. Food Hydrocolloids. 29(2):308-316
"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