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Interactions
26
"Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions" (2019) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. Food Hydrocolloids. 93:198-205
"Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential" (2019) Naso, J.N.; Bellesi, F.A.; Pizones Ruiz-Henestrosa, V.M.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 174:493-500
"Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties" (2017) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 159:501-508
"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
"Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide" (2016) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. Food Research International. 84:102-107
"Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide" (2016) Martinez, M.J.; Martos, G.; Molina, E.; Pilosof, A.M.R. Food Chemistry. 192:943-949
"Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces" (2015) Oliveira, A.;Ruiz-Henestrosa, V.M.P.;Von Staszewski, M. (...)Pintado, M. Carbohydrate Polymers. 132:460-471
"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
"Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase" (2013) Martinez, M.J.;Pizones Ruiz-Henestrosa, V.M.;Carrera Sánchez, C. (...)Pilosof, A.M.R. Food Hydrocolloids. 33(1):48-57
"Interactions between β-lactoglobulin and casein glycomacropeptide on foaming" (2012) Martinez, M.J.; Carrera Sánchez, C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 89(1):234-241
"Hydroxypropylmethylcellulose-β-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH" (2012) Camino, N.A.; Sanchez, C.C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 27(2):464-474
"Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings" (2009) Castro, M.P.; Rojas, A.M.; Campos, C.A.; Gerschenson, L.N. LWT - Food Science and Technology. 42(8):1428-1434
"Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings" (2009) Castro, M.P.; Rojas, A.M.; Campos, C.A.; Gerschenson, L.N. LWT - Food Science and Technology. 42(8):1428-1434
"Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems" (2009) Martinez, M.J.; Sánchez, C.C.; Patino, J.M.R.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 68(1):39-47
"Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems" (2009) Martinez, M.J.; Sánchez, C.C.; Patino, J.M.R.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 68(1):39-47
"Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface" (2007) Pérez, O.E.; Carrera-Sánchez, C.; Rodríguez-Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 21(5-6):794-803
"Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface" (2007) Martínez, K.D.;Sánchez, C.C.;Ruíz-Henestrosa, V.P. (...)Pilosof, A.M.R. Food Hydrocolloids. 21(5-6):813-822
"Soy protein-polysaccharides interactions at the air-water interface" (2007) Martinez, K.D.;Carrera Sanchez, C.;Pizones Ruiz-Henestrosa, V. (...)Pilosof, A.M.R. Food Hydrocolloids. 21(5-6):804-812
"Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions" (2004) Ofman, M.H.; Campos, C.A.; Gerschenson, L.N. LWT - Food Science and Technology. 37(3):355-361
"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
"Antithrombin and first complement protein recognize the same active heparin fraction" (2002) Calabrese, G.C.; Recondo, E.F.; Fernandez De Recondo, M.E. Thrombosis Research. 105(6):537-541
"Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method" (2001) Carp, D.J.; Bartholomai, G.B.; Relkin, P.; Pilosofl, A.M.R. Colloids and Surfaces B: Biointerfaces. 21(1-3):163-171
"Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams" (1999) Carp, D.J.; Bartholomai, G.B.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 12(3-6):309-316
"Lectin affinity of Junin virus glycoproteins" (1988) Mersich, S.E.; Castilla, V.; Damonte, E.B. Annales de l'Institut Pasteur Virology. 139:277-283
"Lectin affinity of Junin virus glycoproteins" (1988) Mersich, S.E.; Castilla, V.; Damonte, E.B. Annales de l'Institut Pasteur Virology. 139:277-283