ARZENI, CAROLINA; PILOSOF A.M.R.

Modulation of coconut oil crystallization by DATEM and glycerol monostearate for the creation of nanostructured lipid carriers

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2025 vol. 482

BELLESI, F; SABENA FLORENCIA; HERRERA SANCHEZ. A; PILOSOF, A.M.R

Soy Proteins Enhance the Bioaccessibility of Oleic Acid: The Role of the Interactions with Bile Salts under In Vitro Digestion

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 2025

HERRERA SANCHEZ. A; BELLESI, FERNANDO A.; PILOSOF , A. M. R.

In situ interaction of pea peptides and bile salts under in vitro digestion: Potential impact on lipolysis

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2024 vol. 190

HERRERA SANCHEZ. A; NASO, JULIETA N.; BELLESI, FERNANDO A.; PILOSOF, ANA M.R.

Unraveling the potential health impact of the interactions between pea hydrolysates/peptides originating under gastric digestion and bile salts

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2024 vol. 146

ZEMA, PAULA D.; ARZENI, CAROLINA; PILOSOF A.M.R.

Outstanding performance of gelatin as folic acid carrier: Assessment of photoprotection, bioaccessibility and gelling properties of the protein

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2023

NASO, JULIETA N.; BELLESI, FERNANDO A.; PILOSOF, ANA.M.R.

𝛽-lactoglobulin peptides originating during in vitro digestion improve the bioaccesibility of healthy oils emulsions by forming mixed bile salts micelles with enhanced capacity to solubilize lipolysis products

food hydrocolloids for health; Lugar: Amsterdam; Año: 2023

SAPORITTIS,K; MARASCO JULIETA; MORALES R; M. JULIA MARTÍNEZ; PILOSOF, ANA M.R

Unraveling the relationship between conditions of ultrasonic-assisted extraction of chia mucilage and viscosity

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2022

LORIA, KARINA G.; PILOSOF, ANA M.R; FARÍAS, MARÍA EDITH

Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2022

NASO, JULIETA N.; BELLESI, FERNANDO A.; PIZONES RUIZ-HENESTROSA, V.; PILOSOF, A.M.R

Solubilization of lipolysis products in mixed micelles is enhanced in presence of bile salts and Tween 80 as revealed by a model study (oleic acid) and emulsified chia-oil

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2022

PIZONES RUIZ-HENESTROSA, V.; RIBOURG,LUCIE; KERMARREC,ALICE; ANTON,MARC; PILOSOF, ANA.M.R.; MEYNIER, ANNE

Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2022

BELLESI, FERNANDO A.; PILOSOF, ANA M.R.

Potential implications of food proteins-bile salts interactions

FOOD HYDROCOLLOIDS; Año: 2021 vol. 118

NASO, JULIETA N.; BELLESI, FERNANDO A.; PIZONES RUIZ-HENESTROSA, VÍCTOR M.; PILOSOF, ANA M.R.

A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers

FOOD RESEARCH INTERNATIONAL; Año: 2021 vol. 139

MORALES, ROCÍO; MARTINEZ, MARÍA JULIA; PILOSOF, ANA MARÍA RENATA

Iron-caseinglycomacropeptide complexes: Characterization and application in beverages

FOOD RESEARCH INTERNATIONAL; Año: 2020 vol. 138

BELLESI, FERNANDO A.; PIZONES RUIZ-HENESTROSA, VÍCTOR M.; PILOSOF, ANA.M.R.

Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers

FOOD HYDROCOLLOIDS; Año: 2020 vol. 99

BELLESI, FERNANDO A.; JULIETA N. NASO; PIZONES RUIZ-HENESTROSA, V.; ANA R. PILOSOF

LAS PROTEÍNAS DE SOJA PERMITEN CONTROLAR LA DIGESTIÓN DE LÍPIDOS EMULSIONADOS COMO UNA POTENCIAL ESTRATEGIA PARA CONTRIBUIR A LA DISMINUCION DE LAS ENFERMEDADES NO TRANSMISIBLES: UTILIDAD DE MODELOS IN VITRO

REVISTA FANUS (RFANUS) FORO DE LA ALIMENTACIÓN, LA NUTRICIÓN Y LA SALUD; Lugar: Buenos Aires; Año: 2020 vol. 2 p. 1 - 20

MORALES, R.; MARTINEZ, M.J.; PILOSOF, A.M.R.

pH-induced cold gelation of caseinglycomacropeptide emulsions

FOOD HYDROCOLLOIDS; Año: 2019 vol. 87 p. 805 - 813

MORALES, R.; MARTINEZ, M.J.; PILOSOF, A.M.R.

Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions

FOOD HYDROCOLLOIDS; Año: 2019 vol. 93 p. 198 - 205

NASO, JULIETA N.; BELLESI, FERNANDO A.; PIZONES RUIZ-HENESTROSA, VÍCTOR M.; PILOSOF, ANA M.R.

Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2019 vol. 174 p. 493 - 500

ARZENI, CAROLINA; PILOSOF, ANA M.R.

Bioaccessibility of folic acid in egg white nanocarriers and protein digestion profile in solution and in emulsion

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 111 p. 470 - 477

BELLESI, FERNANDO A.; RUIZ-HENESTROSA, VÍCTOR M. PIZONES; MALDONADO-VALDERRAMA, JULIA; DEL CASTILLO SANTAELLA, TERESA; PILOSOF, ANA M.R.

Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2018 vol. 161 p. 547 - 554

CASTRO, PEDRO M.; SOUSA, FLÁVIA; MAGALHÃES, RUI; RUIZ-HENESTROSA, VICTOR MANUEL PIZONES; PILOSOF, ANA M.R.; MADUREIRA, ANA RAQUEL; SARMENTO, BRUNO; PINTADO, MANUELA E.

Incorporation of beads into oral films for buccal and oral delivery of bioactive molecules

CARBOHYDRATE POLYMERS; Año: 2018 vol. 194 p. 411 - 421

ZEMA, PAULA; PILOSOF, ANA M.R.

On the binding of folic acid to food proteins performing as vitamin micro/nanocarriers

FOOD HYDROCOLLOIDS; Año: 2018 vol. 79 p. 509 - 517

LORIA, KARINA G.; PILOSOF, ANA M.R.; FARÍAS, MARÍA E.

Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 98 p. 598 - 605

LORIA, KARINA G.; ARAGÓN, JIMENA C.; TORREGIANI, SOFÍA M.; PILOSOF, ANA M.R.; FARÍAS, MARÍA E.

Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 93 p. 243 - 248

MORAN VALERO, MARÍA INES; PIZONES RUIZ-HENESTROSA, VÍCTOR M.; PILOSOF, ANA M. R.

Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2017 vol. 151 p. 68 - 75

MORALES, R.; MARTINEZ, M.J.; PILOSOF, A.M.R.

Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2017 vol. 159 p. 501 - 508

PIZONES RUIZ-HENESTROSA; VÍCTOR M.; FERNANDO A. BELLESI; CAMINO, NERINA A.; PILOSOF, ANA M. R.

The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2017 vol. 62 p. 21 - 261

BAIELI, MARÍA F.; URTASUN, NICOLÁS; MARTINEZ, MARÍA J.; HIRSCH, DANIELA B.; PILOSOF, ANA M. R.; MIRANDA, MARÍA V.; CASCONE, OSVALDO; WOLMAN, FEDERICO J.

Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey

BIOTECHNOLOGY PROGRESS; Año: 2017 vol. 33 p. 171 - 180

PILOSOF, ANA M.R.

Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts

FOOD HYDROCOLLOIDS; Año: 2017 vol. 68 p. 178 - 185

ANA OLIVEIRA; MARIANA VON STASZEWSKI; MARÍA J. MARTINEZ, VÍCTOR M. PIZONES RUIZ-HENESTROSA, CECILIO CARRERA SÁNCHEZ, JUAN M. RODRÍGUEZ PATINO Y ANA M.R. PILOSOF; PINTADO, M.

Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (þ)-catechin and b-lactoglobulin ternary mixtures

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2016 vol. 55 p. 119 - 127

BELLESI, F; M J MARTINEZ; VICTOR M. PIZONES RUIZ-HENESTROSA; ANA R. PILOSOF

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2016 vol. 52 p. 47 - 56

ROCIO MORALES; M J MARTINEZ; ANA R. PILOSOF

Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2016 vol. 84 p. 102 - 107

M J MARTINEZ; MARTOS, GUSTAVO; MOLINA, ELENA; ANA R. PILOSOF

Reduced beta-lactoglobulin allergenicity upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 192 p. 943 - 949

ROCIO MORALES; KARINA D. MARTÍNEZ; V.PIZONES RUIZ-HENESTROSA; ANA M.R.PILOSOF; ANA R. PILOSOF

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

ULTRASONICS SONOCHEMISTRY.; Lugar: Amsterdam; Año: 2015 vol. 26 p. 48 - 55

PEREZ, OSCAR; CARRERA SANCHEZ C.; ANA M. R. PILOSOF; J.M. RODRÍGUEZ PATINO

Impact of hydroxypropylmethylcellulose on whey proteinconcentrate spread film at the air?water interface: Structural andsurface dilatational characteristics

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS; Lugar: Amsterdam; Año: 2015 vol. 465 p. 1 - 10

SILVIO D. RODRÍGUEZ; MARIANA VON STASZEWSKI; ANA R. PILOSOF

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 50 p. 108 - 115

ROCIO MORALES; M.J. MARTINEZ; ANA R. PILOSOF

Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2015 vol. 49 p. 30 - 36

SILVANA A. FIORAMONTI; M J MARTINEZ; ANA R. PILOSOF; RUBIOLO, AMELIA; SANTIAGO LILIANA

Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 43 p. 8 - 17

ANA OLIVEIRA; VICTOR M. PIZONES RUIZ-HENESTROSA; MARIANA VON STASZEWSKI; ANA R. PILOSOF; MANUELA PINTADO

Behaviour of cyanidin-3-glucoside, beta-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2015 vol. 132 p. 460 - 471

MEREL VAN DEN BERG; FEDERICO L. JARA; ANA R. PILOSOF

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 48 p. 282 - 291

ARZENI, CAROLINA; PÉREZ, OSCAR E.; LEBLANC, JEAN G. J.; PILOSOF, ANA M.R.

Egg albumin-folic acid nanocomplexes: performance as a functional ingredient and biological activity

Journal of Functional Foods; Año: 2015 vol. 18 p. 379 - 386

ARZENI, CAROLINA; PÉREZ, OSCAR E.; PILOSOF, ANA M. R.

Power ultrasound assisted design of egg albumin nanoparticles

FOOD BIOPHYSICS; Lugar: Berlin; Año: 2015 p. 1 - 8

FIORAMONTI, SILVANA A.; ARZENI, CAROLINA; PILOSOF, ANA M. R.; RUBIOLO, AMELIA C.; SANTIAGO, LILIANA G.

Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water mult

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 156 p. 31 - 38

F.JARA; A. M. R. PILOSOF

Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 39 p. 189 - 197

CARPINETI, LUCIA; MARTINEZ, MARÍA JULIA; PILOSOF, ANA M.R.; PÉREZ, OSCAR E.

β-lactoglobulin-carboxymethylcellulose core-shell microparticles: construction, characterization and isolation

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2014 vol. 131 p. 65 - 74

KARINA D. MARTINEZ,; ANA R. PILOSOF

Soy Protein Hydrolysate and Gelling Polysaccharides Systems in Cooked Foams: a Method to improve their Combinations

Science Postprint; Lugar: Tokyo; Año: 2014

MARIANA VON STASZEWSKI; VICTOR M. PIZONES RUIZ-HENESTROSA; ANA M.R. PILOSOF

Green tea polyphenols-beta-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 35 p. 505 - 511

PIZONES RUIZ-HENESTROSA, V.; CARRERA SANCHEZ C; J.M. RODRíGUEZ PATINO; M.J.MARTíNEZ; A.M.R. PILOSOF

Mixed soy globulins and b-lactoglobulin systems behaviour in aqueous solutions and at the air?water interface

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 35 p. 106 - 114

FERNANDO A. BELLESI; VICTOR M. PIZONES RUIZ-HENESTROSA; ANA M. R. PILOSOF

Behavior of protein interfacial films upon bile salts addition

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 36 p. 115 - 122

SPOTTI, MARÍA JULIA; MARTINEZ MARÍA JULIA; PILOSOF, ANA M.R; CANDIOTI, MARIO; RUBIOLO, AMELIA; CARRARA, CARLOS R.

Rheological properties of whey protein and dextran conjugates at different reaction times

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 38 p. 76 - 84

SPOTTI, MARÍA JULIA; MARTINEZ MARÍA JULIA; PILOSOF, ANA M. R.; CANDIOTI, MARIO; RUBIOLO, AMELIA; CARRARA, CARLOS R.

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 39 p. 223 - 230

F.JARA; A. M. R. PILOSOF

Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013

PIZONES RUIZ-HENESTROSA, V.; CARRERA SANCHEZ C; J.M. RODRÍGUEZ PATINO; M.J.MARTÍNEZ; A.M.R. PILOSOF

Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013

KARINA D. MARTINEZ,; ANA R. PILOSOF

Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

International Journal of Carbohydrate Chemistry; Lugar: New York, NY 10022; Año: 2013

KARINA D. MARTINEZ,; ANA R. PILOSOF

RHEOLOGY AND THERMAL TRANSITIONS OF ENZYMATIC MODIFIED SOY PROTEIN AND POLYSACCHARIDES MIXTURES, OF POTENTIAL USE AS FOAMING AGENT DETERMINED BY RESPONSE SURFACE METHODOLOGY

Food Bioscience; Lugar: Nueva York; Año: 2013

MARIA JULIA MARTINEZ; VICTOR M. PIZONES RUIZ-HENESTROSA; CECILIO CARRERA SANCHEZ; JUAN M. RODRIGUEZ PATINO; ANA M. R. PILOSOF

Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 33 p. 48 - 57

MARÍA J. MARTINEZ, CECILIO CARRERA SÁNCHEZ, JUAN M. RODRÍGUEZ PATINO Y ANA M.R. PILOSOF.

Interactions between beta-lactoglobulin and casein glycomacropeptide on foaming

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2012 vol. 89 p. 234 - 241

CAROLINA ARZENI; KARINA D. MARTÍNEZ; PAULA D ZEMA; AYELÉN ARIAS; OSCAR E. PÉREZ; ANA MR PILOSOF

Comparative study of high intensity ultrasound effects on food proteins functionality

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2012 vol. 108 p. 463 - 472

MARÍA J. MARTINEZ, VÍCTOR M. PIZONES RUIZ-HENESTROSA, CECILIO CARRERA SÁNCHEZ, JUAN M. RODRÍGUEZ PATINO Y ANA M.R. PILOSOF

Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2012 vol. 95 p. 214 - 221

Vı´CTOR M. PIZONES RUIZ-HENESTROSA MARı´A J. MARTINEZ JUAN M. R. PATINO ANA M. R. PILOSOF

A Dynamic Light Scattering Study on the Complex Assembly of Glycinin Soy Globulin in Aqueous Solutions

Journal of the American Oil Chemists´ Society; Lugar: NY; Año: 2012 vol. 89 p. 1183 - 1191

CRISTINA GOLDNER; OSCAR E. PÉREZ; ANA MR PILOSOF; MARGARITA ARMADA

Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2012 vol. 47 p. 83 - 90

CAROLINA ARZENI; OSCAR E. PÉREZ; ANA MR PILOSOF

Functionality of egg white proteins as affected by high intensity ultrasound

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2012 vol. 29 p. 308 - 316

M. VON STASZEWSKI, F.L. JARA, A.L.T.G. RUIZ, R.J. JAGUS, J.E. CARVALHO & A.M.R. PILOSOF.

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity.

Journal of functional foods; Lugar: Amsterdam; Año: 2012 vol. 4 p. 800 - 809

JARA, FEDERICO L; PEREZ, OSCAR E.; PILOSOF, A. M. R.

Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2011 vol. 25 p. 374 - 380

MARTÍNEZ, KARINA D; PILOSOF, ANA M.R

RELATIVE VISCOELASTICITY OF SOY PROTEIN HYDROLYSATE AND POLYSACCHARIDES MIXTURES AT COOLING CONDITIONS ANALYZED BY RESPONSE SURFACE METHODOLOGY

FOOD HYDROCOLLOIDS; Año: 2011 vol. 26 p. 318 - 322

MART&2377NEZZ KARINA DD; FAR&2377AS MAR23737;A E; PILOSOF, ANA M.R

EFFECTS OF SOY PROTEIN HYDROLYSIS AND POLYSACCHARIDES ADDITION ON FOAMING PROPERTIES STUDIED BY CLUSTER ANALYSIS

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1667 - 1676

MARTÍNEZ, KARINA D; GANESAN, VYKUNDESHWARI ; PILOSOF, ANA M.R ; HARTE, FEDERICO M

Effect of dynamic of high pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1640 - 1645

JUAN MIGUEL RODRÍGUEZ PATINO, ANA M.R. PILOSOF

Protein-polysaccharide interactions at fluid interfaces

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2011 vol. 25 p. 1925 - 1937

CAMINO, N.A.; CECILIO CARRERA SÁNCHEZ; JUAN M. RODRÍGUEZ PATINO; PILOSOF , A. M. R.

Hydroxypropylmethylcellulose at the oilewater interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2011 vol. 25 p. 1 - 11

MARIANA VON STASZEWSKI; ROSA J. JAGUS; ANA M. R. PILOSOF

Influence of green tea polyphenols on the colloidal stability and gelation of WPC

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1077 - 1084

MARÍA J. MARTÍNEZ; MARÍA EDITH FARÍAS; ANA M. R. PILOSOF

Casein glycomacropeptide pH-driven self-assembly and gelation upon heating

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2011 vol. 25 p. 860 - 867

MARIANA VON STASZEWSKI; ANA M.R. PILOSOF; ROSA J. JAGUS

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

FOOD CHEMISTRY; Lugar: Amsterdan, Holanda; Año: 2010 vol. 125 p. 186 - 192

R. MARTÍN NEGRI; SILVIO D. RODRIGUEZ; DELIA L. BERNIK; FERNANDO V. MOLINA; ANA PILOSOF; OSCAR PEREZ

A model for the dependence of the electrical conductance with the applied stress in insulating-conducting composites

JOURNAL OF APPLIED PHYSICS; Lugar: Menville, NY; Año: 2010 vol. 107 p. 113703 - 113717

GORDON L.; PILOSOF, A. M. R.

Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

FOOD BIOPHYSICS; Lugar: Cedex, Francia; Año: 2010 vol. 5 p. 203 - 2010

M.J. MARTINEZ; M.E. FARÍAS; A.M.R. PILOSOF

The dynamics of heat gelation of casein glycomacropeptide – β-lactoglobulin mixtures as affected by interactions in the aqueous phase

INTERNATIONAL DAIRY JOURNAL; Año: 2010 vol. 20 p. 580 - 580

GORDON L.; PILOSOF, A. M. R.

Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

Food Biophysics; Lugar: Cedex, Francia; Año: 2010 vol. 5 p. 203 - 2010

JARA, FEDERICO L; PEREZ, OSCAR E.; PILOSOF, A. M. R.

Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2010

MARÍA J. MARTÍNEZ; MARÍA EDITH FARÍAS; ANA M. R. PILOSOF

Casein glycomacropeptide pH-driven self-assembly and gelation upon heating

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2010

M.E. FARÍAS; M.J. MARTINEZ; A.M.R. PILOSOF

Casein glycomacropeptide pH-dependent self-assembly and cold gelation

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdan, Holanda; Año: 2010 vol. 20 p. 79 - 88

JARA, FEDERICO L; PEREZ, OSCAR E.; PILOSOF, ANA M. R

Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2010 vol. 24 p. 641 - 651

MARTÍNEZ, K; CARRERA SANCHEZ, C; RODRIGUEZ PATINO, J.M; PILOSOF, A.M.R

Interfacial and foaming properties of soy protein and their hydrolysates

FOOD HYDROCOLLOIDS; Año: 2009 vol. 23 p. 2149 - 2157

MARTINEZ, MARÍA JULIA; CARRERA SÁNCHEZ, C.; RODRÍGUEZ PATINO, JUAN M.; PILOSOF, A. M. R.

Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP)

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdan, Holanda; Año: 2009 vol. 71 p. 230 - 237

MARÍA J. MARTINEZ; CECILIO CARRERA SÁNCHEZ; JUAN M. RODRÍGUEZ PATINO; ANA M.R. PILOSOF

Interactions in the aqueous phase and adsorption at the air–water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2009 vol. 23 p. 39 - 47

KARINA D. MARTÍNEZ ANA M.R. PILOSOF; CECILIO CARRERA SÁNCHEZ,; JUAN M. RODRÍGUEZ PATINO; ANA M.R. PILOSOF

Interfacial and foaming properties of soy protein and their hydrolysates

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2009 vol. 23 p. 2149 - 2157

FEDERICO L. JARA; ANA M.R. PILOSOF

Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation

THERMOCHIMICA ACTA; Lugar: Amsterdan, Holanda; Año: 2009 vol. 487 p. 65 - 73

ERINA A. CAMINO; OSCAR E. PÉREZ; ANA M.R. PILOSOF

Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound.

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2009 vol. 23 p. 1089 - 1095

PÉREZ, OSCAR E; CARRERA-SÁNCHEZ, CECILIO; RODRÍGUEZ-PATINO, JUAN M; PILOSOF, ANA MR.

Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface.

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdan, Holanda; Año: 2009 vol. 94 p. 274 - 282

OSCAR E. PÉREZ; CECILIO CARRERA SÁNCHEZ; ANA M.R. PILOSOF; JUAN M. RODRÍGUEZ PATINO

Kinetics of adsorption of whey proteins and hydroxypropylmethylcellulose mixtures at the air-water interface

JOURNAL OF COLLOID AND INTERFACE SCIENCE; Lugar: Amsterdan, Holanda; Año: 2009 vol. 336 p. 485 - 496

NERINA CAMINO; PÉREZ, OSCAR E; CARRERA-SÁNCHEZ, CECILIO; RODRÍGUEZ-PATINO, JUAN M; PILOSOF, ANA MR.

Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air–water and oil–water interfaces

FOOD HYDROCOLLOIDS; Lugar: Amsterdan, Holanda; Año: 2009 vol. 23 p. 2359 - 2368

PÉREZ, OSCAR E; CARRERA-SÁNCHEZ, CECILIO; RODRÍGUEZ-PATINO, JUAN M; AND PILOSOF, ANA MR

Dynamics of adsorption of hydroxypropylmethylcellulose at the air-water interface

FOOD HYDROCOLLOIDS; Año: 2008 vol. 22 p. 387 - 402

NERINA A. CAMINO Y ANA M. R. PILOSOF

Molecular and functional modification of hydroxypropylmethylcellulose by highintensity

FOOD HYDROCOLLOIDS; Año: 2008 p. 1 - 7

R. GONZÁLEZ, E.TOSI , E. RE´, M.C. AÑON, A. M.R. PILOSOF AND K.D. MARTINEZ

Amaranth starch-rich fraction properties modified by high-temperature heating

FOOD CHEMISTRY; Año: 2007 vol. 103 p. 927 - 934

MARTINEZ, KARINA D. ,CARRERA SANCHEZ CECILIO, PIZONES RUIZ-HENESTROSA, VICTOR , RODRÍGUEZ PATINO, JUAN M AND PILOSOF, ANA M.R

Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface

FOOD HYDROCOLLOIDS; Año: 2007 vol. 21 p. 813 - 822

MARTINEZ, KARINA D. ,CARRERA SANCHEZ CECILIO, PIZONES RUIZ-HENESTROSA, VICTOR , RODRÍGUEZ PATINO, JUAN M AND PILOSOF, ANA M.R

Soy protein-polysaccharide interactions at the air-water interface

FOOD HYDROCOLLOIDS; Año: 2007 vol. 21 p. 804 - 812

L.I. GALLO, A.M.R. PILOSOF AND R.J. JAGUS

Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey

FOOD CONTROL; Año: 2007 vol. 18 p. 1086 - 1092

R. GONZÁLEZ, C. CARRARA, E. TOSI, M.C. AÑÓN AND A. PILOSOF

Amaranth starch-rich fraction properties modified by extrusion

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 136 - 143

L.I. GALLO, A.M.R. PILOSOF AND R.J. JAGUS

71- Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey

JOURNAL OF FOOD ENGINEERING; Año: 2007 vol. 79 p. 188 - 193

CAPITANI, C.; PÉREZ, O. E; BERTOLDO PACHECO, M. T. AND PILOSOF, A.MR

Influence of complexing carboximethylcellulose on the thermostability and gelation of alpha-lactalbumin and beta-lactoglobulin

FOOD HYDROCOLLOIDS; Año: 2007 vol. 21 p. 1344 - 1354

R. GONZÁLEZ, C. CARRARA, E. TOSI, M.C. AÑÓN AND A. PILOSOF

Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 136 - 143

PÉREZ, OSCAR E; CARRERA-SÁNCHEZ, CECILIO; RODRÍGUEZ-PATINO, JUAN M; AND PILOSOF, ANA MR

Adsorption dynamics and surface activity at equilibrium of whey porteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface

FOOD HYDROCOLLOIDS; Año: 2007 vol. 21 p. 794 - 803

ROSA BAEZA; ANA M. R. PILOSOF; CECILIO CARRERA SANCHEZ; JUAN M. RODRÍGUEZ PATINO

Adsorption and rheological properties of biopolymers at the air-water interface

AICHE JOURNAL; Lugar: USA; Año: 2006 vol. 52 p. 2627 - 2638

OSCAR E. PE´ REZ; CECILIO CARRERA SA´NCHEZ; JUAN M. RODRÝ´GUEZ PATINO; ANA M. R. PILOSOF

Thermodynamic and Dynamic Characteristics of

BIOMACROMOLECULES; Lugar: USA; Año: 2006 vol. 7 p. 388 - 393

LUCIANA INÉS GALLO; ROSA JUANA JAGUS; ANA MARÍA R. PILOSOF

Modelling Saccharomyces cerevisiae Inactivation by Natamycin in Liquid

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY. PREPRINT SERIE; Lugar: San Pablo; Año: 2006 vol. 9 p. 311 - 316

OSCAR E. PE´ REZ; VICTORIA WARGON; ANA M.R. PILOSOF

Gelation and structural characteristics of incompatible whey proteins/

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2006 vol. 20 p. 966 - 974

CAROLINE DÁRIO CAPITANI; MARIA TERESA BERTOLDO PACHECO; ANA MARIA PILOSOF; OSCAR E. PÉREZ

CHARACTERIZATION AND DYNAMIC BEHAVIOUR OF THE COMPLEXES CARBOXYMETHYL CELLULOSE WITH MILK WHEY PROTEINS.

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY; Lugar: Campinas; Año: 2006 p. 29 - 35

OSCAR E. PÉREZ; CECILIO CARRERA SA´NCHEZ; JUAN M. RODRÝ´GUEZ PATINO; ANA M. R. PILOSOF

Thermodynamic and Dynamic Characteristics of Hydroxypropylmethylcellulose Adsorbed Films at the Air-Water Interface

BIOMACROMOLECULES; Lugar: USA; Año: 2006 vol. 7 p. 388 - 393

K.D. MARTINEZ; R.I. BAEZA; F. MILLA´N; A.M.R. PILOSOF

Effect of limited hydrolysis of sunflower protein on the interactions

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2005 vol. 19 p. 361 - 369

ROSA BAEZA; CECILIO CARRERA SANCHEZ; ANA M.R. PILOSOF; JUAN M. RODRı´GUEZ PATINO

Interactions of polysaccharides with b-lactoglobulin adsorbed films

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2005 vol. 19 p. 239 - 248

K.D. MARTINEZ; R.I. BAEZA; F. MILLA´N; A.M.R. PILOSOF

Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2005 vol. 19 p. 361 - 369

BAEZA, ROSA I., RODRÍGUEZ PATINO, JUAN M. AND PILOSOF, ANA M. R

60- Interfacial and foaming properties of propylenglicol alginates. Effect of degree of esterification and molecular weight

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2004 vol. 36 p. 139 - 145

MOLINARI, P., A.M.R. PILOSOF AND R.J. JAGUS

62- Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric field

FOOD RESEARCH INTERNATIONAL; Año: 2004 vol. 37 p. 793 - 798

BAEZA, ROSA I., RODRÍGUEZ PATINO, JUAN M. AND PILOSOF, ANA M. R

Gelation of beta-lactoglobulin in the presence of propylene glycol alginate

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2004 vol. 36 p. 139 - 145

CARP, D. J.; BAEZA, R. I.; BARTHOLOMAI, G. B. AND PILOSOF A. M. R

58- Impact of proteins-kappa-carrageenan interactions on foams properties

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2004 vol. 37 p. 573 - 580

BAEZA, ROSA I., RODRÍGUEZ PATINO, JUAN M. AND PILOSOF, ANA M. R

61- Interactions of polysaccharides with beta-lactoglobulin spread monolayers at the air-water interface

FOOD HYDROCOLLOIDS; Año: 2004 vol. 18 p. 959 - 966

PÉREZ, OSCAR E AND PILOSOF, ANA MR

Pulsed electric fields effects on the molecular structure and gelation of beta-lactoglobulin concentrate and egg white

FOOD RESEARCH INTERNATIONAL; Año: 2004 vol. 37 p. 102 - 110

JOSÉ R. KOBYLAÑSKY; OSCAR E. PÉREZ; ANA MR PILOSOF

THERMAL TRANSITIONS OF GLUTEN-FREE DOUGHS AS AFFECTED BY WATER, EGG WHITE AND HYDROXYPROPYLMETHYCELLULOSE.

THERMOCHIMICA ACTA; Lugar: Amsterdam; Año: 2003 vol. 411 p. 81 - 89