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Pilosof, Ana María Renata
112
Food Hydrocolloids
37
"Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air-water interface" (2004) Baeza, R.; Carrera Sanchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Food Hydrocolloids. 18(6):959-966
"Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams" (2005) Martinez, K.D.; Baeza, R.I.; Millán, F.; Pilosof, A.M.R. Food Hydrocolloids. 19(3):361-369
"Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air-water interface" (2005) Baeza, R.; Carrera Sanchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Food Hydrocolloids. 19(2):239-248
"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
"Soy protein-polysaccharides interactions at the air-water interface" (2007) Martinez, K.D.;Carrera Sanchez, C.;Pizones Ruiz-Henestrosa, V. (...)Pilosof, A.M.R. Food Hydrocolloids. 21(5-6):804-812
"Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface" (2007) Martínez, K.D.;Sánchez, C.C.;Ruíz-Henestrosa, V.P. (...)Pilosof, A.M.R. Food Hydrocolloids. 21(5-6):813-822
"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
"Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin" (2007) Capitani, C.;Pérez, Oscar.E.;Pacheco, B. (...)Pilosof, A.M.R. Food Hydrocolloids. 21(8):1344-1354
"Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties" (2008) Spahn, G.; Baeza, R.; Santiago, L.G.; Pilosof, A.M.R. Food Hydrocolloids. 22(8):1504-1512
"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
"Interfacial and foaming properties of soy protein and their hydrolysates" (2009) Martínez, K.D.; Carrera Sánchez, C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 23(8):2149-2157
"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
"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
"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
"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
"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
"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
"Protein-polysaccharide interactions at fluid interfaces" (2011) Rodriguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 25(8)
"Hydroxypropylmethylcellulose-β-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH" (2012) Camino, N.A.; Sanchez, C.C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 27(2):464-474
"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
"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
"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
"Behavior of protein interfacial films upon bile salts addition" (2014) Bellesi, F.A.; Pizones Ruiz-Henestrosa, V.M.; Pilosof, A.M.R. Food Hydrocolloids. 36:115-122
"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
"Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil" (2014) von Staszewski, M.; Pizones Ruiz-Henestrosa, V.M.; Pilosof, A.M.R. Food Hydrocolloids. 35:505-511
"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
"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
"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
"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
"Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior" (2015) Rodríguez, S.D.; von Staszewski, M.; Pilosof, A.M.R. Food Hydrocolloids. 50:108-115
"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
"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
"The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts" (2017) Pizones Ruiz-Henestrosa, V.M.; Bellesi, F.A.; Camino, N.A.; Pilosof, A.M.R. Food Hydrocolloids. 62:251-261