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2015
1415
Food Hydrocolloids
5
"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
"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
"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
"Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch" (2015) Gutiérrez, T.J.; Tapia, M.S.; Pérez, E.; Famá, L. Food Hydrocolloids. 45:211-217
"Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization" (2015) Busch, V.M.; Kolender, A.A.; Santagapita, P.R.; Buera, M.P. Food Hydrocolloids. 51:495-502