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Egg white
7
"Power Ultrasound Assisted Design of Egg Albumin Nanoparticles" (2015) Arzeni, C.; Pérez, O.E.; Pilosof, A.M.R. Food Biophysics. 10(4):439-446
"Power Ultrasound Assisted Design of Egg Albumin Nanoparticles" (2015) Arzeni, C.; Pérez, O.E.; Pilosof, A.M.R. Food Biophysics. 10(4):439-446
"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
"Egg albumin-folic acid nanocomplexes: Performance as a functional ingredient and biological activity" (2015) Arzeni, C.; Pérez, O.E.; LeBlanc, J.G.; Pilosof, A.M.R. Journal of Functional Foods. 18:379-386
"Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose" (2004) Kobylañski, J.R.; Pérez, O.E.; Pilosof, A.M.R. Thermochimica Acta. 411(1):81-89
"Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white" (2004) Perez, O.E.; Pilosof, A.M.R. Food Research International. 37(1):102-110
"Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white" (2004) Perez, O.E.; Pilosof, A.M.R. Food Research International. 37(1):102-110