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-lactoglobulin
16
"On the relationship between pH-dependent β-lactoglobulin self assembly and gelation dynamics" (2018) Martinez, M.J.; Pilosof, A.M.R. International Food Research Journal. 25(2):676-683
"On the binding of folic acid to food proteins performing as vitamin micro/nanocarriers" (2018) Zema, P.; Pilosof, A.M.R. Food Hydrocolloids. 79:509-517
"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
"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
"Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH" (2014) Jara, F.L.; Carrera Sánchez, C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 35:189-197
"Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil" (2014) von Staszewski, M.; Pizones Ruiz-Henestrosa, V.M.; Pilosof, A.M.R. Food Hydrocolloids. 35:505-511
"β-Lactoglobulin-carboxymethylcellulose core-shell microparticles: Construction, characterization and isolation" (2014) Carpineti, L.; Martinez, M.J.; Pilosof, A.M.R.; Pérez, O.E. Journal of Food Engineering. 131:65-74
"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
"Antimicrobial activity of bovine β-lactoglobulin against mastitis-causing bacteria" (2011) Chaneton, L.; Pérez Sáez, J.M.; Bussmann, L.E. Journal of Dairy Science. 94(1):138-145
"Adsorption and rheological properties of biopolymers at the air-water interface" (2006) Baeza, R.; Pilosof, A.M.R.; Sanchez, C.C.; Rodríguez Patino, J.M. AIChE Journal. 52(7):2627-2638
"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
"Impact of proteins-κ-carrageenan interactions on foam properties" (2004) Carp, D.J.; Baeza, R.I.; Bartholomai, G.B.; Pilosof, A.M.R. LWT - Food Science and Technology. 37(5):573-580
"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
"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