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Elizalde, Beatriz Emilia
12
Journal of Food Science
4
"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
"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
"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