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2016
1357
Food Hydrocolloids
4
"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
"Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour" (2016) Gutiérrez, T.J.; Suniaga, J.; Monsalve, A.; García, N.L. Food Hydrocolloids. 54:234-244
"Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic" (2016) Vasile, F.E.;Martinez, M.J.;Pizones Ruiz-Henestrosa, V.M. (...)Mazzobre, M.F. Food Hydrocolloids. 56:245-253