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LWT - Food Science and Technology
77
2002
2
"κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties" (2002) Baeza, R.I.; Carp, D.J.; Pérez, O.E.; Pilosof, A.M.R. LWT - Food Science and Technology. 35(8):741-747
"Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides" (2002) Baeza, R.I.; Pilosof, A.M.R. LWT - Food Science and Technology. 35(5):393-399