ACOSTA, CAROLINA ANABELLA; SPOTTI, MARÍA LAURA; VASSALLO, MASSIMILIANO; SPOTTI, MARÍA JULIA; CARRARA, CARLOS ROBERTO; FIORAMONTI, SILVANA ALEJANDRA

The prooxidant effect of natural antioxidants combination when co-encapsulated to chia oil-based nutraceutical edible powders: More is not always better

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2024 vol. 126

SPOTTI, MARÍA L.; ACOSTA, CAROLINA A.; PEREZ, ADRIÁN A.; SPOTTI, MARÍA J.; QUINTERO-CERÓN, JUAN PABLO; CARRARA, CARLOS R.; FIORAMONTI, SILVANA A.

“Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”.

FOOD HYDROCOLLOIDS; Año: 2024 vol. 153

MARIA LAURA SPOTTI; CAROLINA A. ACOSTA; CARLOS R. CARRARA; SILVANA A. FIORAMONTI

Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life

European Journal of Lipid Science and Technology; Lugar: Weinheim; Año: 2024

FERRETTI, C.A.; SPOTTI, M.L.; DI COSIMO, J.I.

Healthy oils: a process to obtain diglyceride-rich edible vegetable oils

International New on Fats, Oils, and Related Materials; Lugar: Urbana; Año: 2018 vol. 29 p. 14 - 17

FERRETTI, C.A.; SPOTTI, M.L.; DI COSIMO, J.I.

Diglyceride-rich oils from glycerolysis of edible vegetable oils

CATALYSIS TODAY; Año: 2018 vol. 302 p. 233 - 241

SPOTTI, MARÍA LAURA; CECHINI, JUAN PABLO; SPOTTI, MARÍA JULIA; CARRARA, CARLOS ROBERTO

Brea Gum (from Cercidium praecox) as a Structural Support for Emulsion-Based Edible Films.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 68 p. 127 - 134