BELLESI, FERNANDO A.; SABENA, FLORENCIA; HERRERA, ANASHARETH W.; PILOSOF, ANA 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; Año: 2025

JAVIER APONTE ELERA; SABENA FLORENCIA; BELLESI, FERNANDO A; M. R. PILOSOF, ANA

Impulsando la innovación en bebidas a base de proteínas vegetales

TECNOLOGIA LACTEA LATINO AMERICANO; Año: 2025 vol. 128 p. 16 - 20

HERRERA, ANASHARETH W.; BELLESI, FERNANDO A.; PILOSOF, ANA M.R.

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

FOOD RESEARCH INTERNATIONAL; Año: 2024 vol. 190

HERRERA, ANASHARETH W.; 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; Año: 2024 vol. 146

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; Año: 2023 vol. 3

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

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; Año: 2022 vol. 161

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

Potential implications of food proteins-bile salts interactions  

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2021

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

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; Lugar: Amsterdam; Año: 2020

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

Las proteínas de soja permiten controlar la digestión de lípidos emulsionados como una potencial estrategia para contribuir a la disminución de las enfermedades no transmisibles: utilidad de modelos in vitro

FANUS; Lugar: Buenos Aires; Año: 2020 vol. 2 p. 1 - 20

NASO, JULIETA N; BELLESI, FERNANDO A; PIZONES RUIZ-HENESTROSA, VICTOR 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; Lugar: Amsterdam; Año: 2019 vol. 174 p. 493 - 500

BELLESI, FERNANDO A.; PIZONES RUIZ-HENESTROSA, VICTOR M.; 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; Lugar: Amsterdam; Año: 2018 vol. 161 p. 547 - 554

PIZONES RUIZ-HENESTROSA, VICTOR M.; BELLESI, FERNANDO 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: 2016 vol. 62 p. 251 - 261

BELLESI, FERNANDO A.; MARTINEZ, MARÍA J.; PIZONES RUIZ-HENESTROSA, VICTOR M.; PILOSOF, ANA M. R.

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

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015

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

Behaviour of protein interfacial films upon Bile Salts addition

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