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Pilosof, Ana María Renata
112
Journal of Food Science
10
"Kinetics of Water Uptake by Food Powders" (1985) PILOSOF, A.M.R.; BOQUET, R.; BARTHOLOMAI, G.B. Journal of Food Science. 50(1):278-279
"Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins" (1987) De KANTEREWICZ, R.J.; ELIZALDE, B.E.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 52(5):1381-1383
"Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates" (1987) BIANCHI, M.A.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 52(4):890-892
"Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions" (1988) ELIZALDE, B.E.; DE KANTEREWICZ, R.J.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 53(3):845-848
"Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels" (1990) FIORA, F.A.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 55(1):133-136
"Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties" (1991) ELIZALDE, B.E.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 56(1):253-254
"Kinetics of Liquid Drainage from Protein‐Stabilized Foams" (1991) ELIZALDE, B.E.; GIACCAGLIA, D.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 56(1):24-26
"Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates" (1991) ARCE, C.B.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 56(1):113-115
"Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours" (1994) BOMBARA, N.; PILOSOF, A.M.R.; AÑÓN, M.C. Journal of Food Science. 59(3):626-628
"Rheological method for kinetics of drainage and disproportionation of soy proteins foams" (1997) Carp, D.J.; Wagner, J.; Bartholomai, G.B.; Pilosof, A.M.R. Journal of Food Science. 62(6):1105-1109