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Pilosof, Ana María Renata
112
Journal of Food Engineering
4
"Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface" (2009) Pérez, O.E.; Carrera Sánchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Food Engineering. 94(3-4):274-282
"Comparative study of high intensity ultrasound effects on food proteins functionality" (2012) Arzeni, C.;Martínez, K.;Zema, P. (...)Pilosof, A.M.R. Journal of Food Engineering. 108(3):463-472
"β-Lactoglobulin-carboxymethylcellulose core-shell microparticles: Construction, characterization and isolation" (2014) Carpineti, L.; Martinez, M.J.; Pilosof, A.M.R.; Pérez, O.E. Journal of Food Engineering. 131:65-74
"Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions" (2015) Fioramonti, S.A.;Arzeni, C.;Pilosof, A.M.R. (...)Santiago, L.G. Journal of Food Engineering. 156:31-38