SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; OSELLA, CARLOS; CUFFIA, FACUNDO; FENOGLIO, CECILIA; PIAGENTINI, ANDREA; SANTIAGO, LILIANA G.

Squalene encapsulation by emulsification and freeze-drying process: Effects on bread fortification

JOURNAL OF FOOD SCIENCE; Año: 2023

DESETA, MARÍA LAURA; SPONTON, OSVALDO E.; FINOS, MARIANELA B.; CUFFIA, FACUNDO; TORRES-NICOLINI, ANDRÉS; ÁLVAREZ, VERA A.; SANTIAGO, LILIANA G.; PEREZ, ADRIÁN A.

Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds

FOOD BIOPHYSICS; Año: 2022

DESETA, MARÍA LAURA; SPONTON, OSVALDO E.; ERBEN, MELINA; OSELLA, CARLOS A.; FRISÓN, LAURA N.; FENOGLIO, CECILIA; PIAGENTINI, ANDREA M.; SANTIAGO, LILIANA G.; PEREZ, ADRIÁN A.

Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

FOOD RESEARCH INTERNATIONAL; Año: 2021 vol. 148

FINOS, MARIANELA B.; DESETA, MARÍA LAURA; SPONTON, OSVALDO E.; FRISÓN, LAURA N.; MUSUMECI, MATÍAS A.; SANTIAGO, LILIANA G.; PEREZ, ADRIAN A.

Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 151

MATIAS, MORELLI N; OSVALDO, SPONTON; RODRIGO, LEONARDI J; LILIANA, SANTIAGO G; JOSUE, HEINRICH M

Sclerotium oryzae biocontrol in flooded rice fields with floating microcarrier technology: The effect of chitosan molecular weight

PEST MANAGEMENT SCIENCE; Año: 2021 vol. 77 p. 5228 - 5235

SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; STECHINA, MARÍA F.; SANTIAGO, LILIANA G.

Production of protein nanovehicles by heat treatment of industrial egg white in a batch reactor

JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 268

FLAVIA F. VISENTINI; OSVALDO E. SPONTON; ADRIÁN A. PEREZ; LILIANA G. SANTIAGO

Formation and colloidal stability of ovalbumin-retinol nanocomplexes

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2017 p. 130 - 138

VISENTINI, FLAVIA F.; SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; SANTIAGO, LILIANA G.

Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol

FOOD HYDROCOLLOIDS; Año: 2017 vol. 70 p. 363 - 370

SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; SANTIAGO, LILIANA G.

Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient

FOOD HYDROCOLLOIDS; Año: 2017 vol. 71 p. 158 - 167

SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; RAMEL, JAVIER V.; SANTIAGO, LILIANA G.

Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity

FOOD HYDROCOLLOIDS; Año: 2017 vol. 73 p. 67 - 73

SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; RAMEL, JAVIER V.; SANTIAGO, LILIANA G.

Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity

FOOD HYDROCOLLOIDS; Año: 2017 p. 863 - 869

OSVALDO E. SPONTON; ADRIÁN A. PEREZ; CARLOS R. CARRARA; LILIANA G. SANTIAGO

Complexes between ovalbumin nanoparticles and linoleic acid: Stoichiometric, kinetic and thermodynamic aspects

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 211 p. 819 - 826

ADRIÁN A. PEREZ; OSVALDO E. SPONTON; ROMINA B. ANDERMATTEN; AMELIA C. RUBIOLO; LILIANA G. SANTIAGO

Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein?polysaccharide ratio study

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2015 p. 543 - 550

OSVALDO E. SPONTON; ADRIÁN A. PEREZ; CARLOS R. CARRARA; LILIANA G. SANTIAGO

Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 48 p. 165 - 173

OSVALDO E. SPONTON; ADRIÁN A. PEREZ; CARLOS R. CARRARA; LILIANA G. SANTIAGO

Linoleic acid binding properties of ovalbumin nanoparticles

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2015 vol. 128 p. 219 - 226

SPONTON O.; PEREZ A.; CARRARA C.; SANTIAGO L.

Effect of limited enzymatic hydrolysis on linoleic acid binding properties of b-lactoglobulin

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2014 p. 577 - 582