LINGIARDI, NADIA; GALANTE, MICAELA; DARÍO SPELZINI

Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Antioxidant and Rheological Properties.

FOOD BIOPHYSICS; Lugar: Berlin; Año: 2025 vol. 20

LINGIARDI, NADIA; GALANTE, MICAELA; SPELZINI, DARÍO

Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels

JSFA reports; Año: 2024

PAOLA TORRES; SOFÍA BALDOR; EVELINA QUIROGA; ANTONIO JOSE RAMIREZ-PASTOR; DARÍO SPELZINI; VALERIA BOERIS; CLAUDIO NARAMBUENA

Modulation of the electrostatic potential around a-lactalbumin using oligoelectrolyte chains, pH and salt concentration

SOFT MATTER; Lugar: CAMBRIDGE; Año: 2024

SOFÍA BALDOR; DANIELA DEL ROSARIO VENICA; LAURA CARDOZO; LUCÍA BÉRTOLO; MARÍA GIANINA BOTTERO; LUCÍA RODRIGUEZ-LIVOV; ALDANA GIUDICI; VALERIANA DIANI; DÉBORA NATALIA LÓPEZ; MICAELA GALANTE; DARÍO SPELZINI; MARÍA LAURA PEDRIDO; VALERIA BOERIS

Assessment of physicochemical parameters in argentinian Yerba Mate: Variability among different commercial brands

Food and Humanity; Año: 2023 vol. 1 p. 1082 - 1090

NADIA LINGIARDI; MICAELA GALANTE; DARÍO SPELZINI

Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties

FOOD BIOPHYSICS; Lugar: Berlin; Año: 2023

NADIA LINGIARDI; MICAELA GALANTE; MARIANA DE SANCTIS; DARÍO SPELZINI

Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2022

ROMINA INGRASSIA; PAULA TORRES; LUCIANO BOJANICH; JIMENA RATTI; SOFÍA BALDOR; CARLA RAMUNNO; GINA DOTTA; ANDREA VIDAL; PAMELA FORASTIERI; MARINA SOAZO; DARÍO SPELZINI; CLAUDIO NARAMBUENA; VALERIA BOERIS

Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022

LÓPEZ, DÉBORA N.; INGRASSIA, ROMINA; BUSTI, PABLO; WAGNER, JORGE; BOERIS, VALERIA; SPELZINI, DARÍO

Acid‐induced aggregation and gelation of heat‐treated chia proteins

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020

MICAELA GALANTE; RICCARDO DE FLAVIIS; VALERIA BOERIS; DARÍO SPELZINI

Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020

MONTELLANO DURAN, NATALIA; DARÍO SPELZINI; BOERIS, VALERIA

Characterization of acid - Induced gels of quinoa proteins and carrageenan

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2019 vol. 108 p. 39 - 47

LÓPEZ, DÉBORA N.; GALANTE, MICAELA; RAIMUNDO, GERALDINE; SPELZINI, DARÍO; BOERIS, VALERIA

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

FOOD RESEARCH INTERNATIONAL; Año: 2019 vol. 116 p. 419 - 429

LÓPEZ, DÉBORA N.; BOERIS, VALERIA; SPELZINI, DARÍO; BONIFACINO, CARLA; PANIZZOLO, LUIS A.; ABIRACHED, CECILIA

Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2019

DURAN, NATALIA MONTELLANO; GALANTE, MICAELA; SPELZINI, DARÍO; BOERIS, VALERIA

The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

FOOD RESEARCH INTERNATIONAL; Año: 2018

LÓPEZ, DÉBORA N.; INGRASSIA, ROMINA; BUSTI, PABLO; WAGNER, JORGE; BOERIS, VALERIA; SPELZINI, DARÍO

Effects of extraction pH of chia protein isolates on functional properties

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 97 p. 523 - 529

MONTELLANO DURAN, NATALIA; SPELZINI, DARÍO; WAYLLACE, NATAEL; BOERIS, VALERIA; BARROSO DA SILVA, FERNANDO L.

A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins-carrageenan

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2018 vol. 107 p. 949 - 956

LÓPEZ, DÉBORA N.; GALANTE, MICAELA; ROBSON, MARÍA; BOERIS, VALERIA; SPELZINI, DARÍO

Amaranth, quinoa and chia protein isolates: physicochemical and structural properties

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2018 vol. 109 p. 152 - 159

LÓPEZ, DÉBORA NATALIA; INGRASSIA, ROMINA; BUSTI, PABLO; BONINO, JULIA; DELGADO, JUAN FRANCISCO; WAGNER, JORGE; BOERIS, VALERIA; SPELZINI, DARÍO

Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 90 p. 396 - 402

LÓPEZ, DÉBORA N.; GALANTE, MICAELA; RUGGIERI, GERMÁN; PIARUCHI, JULIA; DIB, MARÍA E.; DURAN, NATALIA MONTELLANO; LOMBARDI, JULIA; DE SANCTIS, MARIANA; BOERIS, VALERIA; RISSO, PATRICIA H.; SPELZINI, DARÍO

Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 98 p. 485 - 491

JULIA LOMBARDI; DARÍO SPELZINI; ANA PAULA FOLMER CORRÊA; ADRIANO BRANDELLI; PATRICIA RISSO; VALERIA BOERIS

Milk protein suspensions enriched with three essential minerals: physicochemical characterization and aggregation induced by a novel enzymatic pool

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2016 vol. 140 p. 452 - 459

LUIS RODRÍGUEZ DURÁN; DARÍO SPELZINI; VALERIA BOERIS; CRISTÓBAL AGUILAR; GUILLERMO PICÓ

Partition in aqueous two-phase system: Its application in downstream processing of tannase from Aspergillus niger

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2013 vol. 101 p. 392 - 397

LUIS RODRÍGUEZ DURÁN; DARÍO SPELZINI; VALERIA BOERIS; CRISTÓBAL AGUILAR; DARIO SPELZINI, RUBEN RIGATUSSO, BEATRIZ FARRUGGIA Y GUILLERMO PICÓ

Interaction of tannase from Aspergillus niger with polycations applied to its primary recovery

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2013

DARÍO SPELZINI; BEATRIZ FARRUGGIA; GUILLERMO PICÓ

Purification of chymotrypsin from pancreas homogenate by adsorption onto non-soluble alginate beads

PROCESS BIOCHEMISTRY - (Print); Año: 2011 vol. 46 p. 801 - 805

DARÍO SPELZINI; BEATRIZ FARRUGGIA; NELSON PEREZ GUERRA; MARIA LUISA RUA; LORENZO PASTRANA

Production of aspartic peptidases by Aspergillus spp. using tuna cooked wastewater as nitrogen source and further extraction using aqueous two phase system

AFRICAN JOURNAL OF BIOTECHNOLOGY; Año: 2011 vol. 10 p. 15287 - 15294

VALERIA BOERIS; DARÍO SPELZINI; BEATRIZ FARRUGGIA; GUILLERMO PICO

Aqueous two-phase extraction and polyelectrolyte precipitation combination: A simple and economically technologies for pepsin isolation from bovine abomasum homogenate

PROCESS BIOCHEMISTRY; Año: 2009 p. 1260 - 1264

NATALIA IMELIO; ANALÍA MARINI; DARÍO SPELZINI; GUILLERMO PICÓ; BEATRIZ FARRUGGIA

Pepsin extraction from bovine stomach using aqueous two-phase systems: Molecular mechanism and influence of homogenate mass and phase volume ratio

JOURNAL OF CHROMATOGRAPHY B; Año: 2008 vol. 873 p. 133 - 138

VALERIA BOERIS; DARÍO SPELZINI; JOSÉ PELETEIRO SALGADO; GUILLERMO PICÓ; DIANA ROMANINI; BEATRIZ FARRUGGIA

Chymotrypsin–poly vinyl sulfonate interaction studied by dynamic light scattering and turbidimetric approaches

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS; Año: 2008 vol. 1780 p. 1032 - 1037

DARÍO SPELZINI; JOSÉ PELETEIRO; GUILLERMO PICÓ; BEATRIZ FARRUGGIA

Polyethyleneglycol–pepsin interaction and its relationship with protein partitioning in aqueous two-phase systems

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2008 vol. 67 p. 151 - 156

ALEJANDRA MANZUR; DARÍO SPELZINI; BEATRIZ FARRUGGIA; DIANA ROMANINI; GUILLERMO PICÓ

Polyethyleneimine phosphate and citrate systems act like pseudo polyampholytes as a starting method to isolate pepsin

Journal of Chromatography B; Año: 2007 vol. 860 p. 63 - 68

GEORGINA REH; DARÍO SPELZINI; GISELA TUBÍO; GUILLERMO PICÓ; BEATRIZ FARRUGGIA

Partition features and renaturation enhancement of chymosin in aqueous two-phase systems

Journal of Chromatography B; Año: 2007 vol. 860 p. 98 - 105

DARÍO SPELZINI; GUILLERMO PICÓ; BEATRIZ FARRUGGIA

Dependence of chymosin and pepsin partition coefficient with phase volume and polymer pausidispersity in polyethyleneglycol-phosphate aqueous two-phase system

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2006 vol. 51 p. 80 - 85

DARÍO SPELZINI; BEATRIZ FARRUGGIA; GUILLERMO PICÓ

Features of the acid protease partition in aqueous two-phase systems of polyethylene glycol–phosphate: Chymosin and pepsin

Journal of Chromatography B; Año: 2005 vol. 821 p. 60 - 66

DARIO SPELZINI; RUBEN RIGATUSSO; BEATRIZ FARRUGGIA; GUILLERMO PICÓ

Thermal Aggregation of Methyl Cellulose in Aqueous Solution: A Thermodynamic Study and Protein Partitioning Behaviour

Cellulose; Año: 2004 vol. 12 p. 293 - 304