SANCHEZ, MARÍA FLORENCIA; RISSO, PATRICIA H.; INGRASSIA, ROMINA

EVALUATION OF THE INTERACTION OF MICROALGAL PROTEINS WITH BOVINE SODIUM CASEINATE BY FLUORESCENCE SPECTROSCOPY

BIOCELL; Año: 2022

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

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

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022

INGRASSIA, ROMINA; BUSTI, PABLO A.; BOERIS, VALERIA

Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification

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

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

HIDALGO, MARÍA EUGENIA; INGRASSIA, ROMINA; NIELSEN, NADIA; PORFIRI, MARÍA CECILIA; RISSO, PATRICIA HILDA

Tara gum-bovine sodium caseinate acid gels: stabilization of W/W emulsions

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2020

INGRASSIA, ROMINA; BEA, LUCAS L.; HIDALGO, MARÍA E.; RISSO, PATRICIA H.

Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2019

INGRASSIA, ROMINA; PALAZOLO, GONZALO GASTÓN; WAGNER, JORGE RICARDO; RISSO, PATRICIA HILDA

Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties

Food Structure; Año: 2019

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

INGRASSIA, ROMINA; SOBRAL, PABLO A.; RISSO, PATRICIA H.; PALAZOLO, GONZALO G.; WAGNER, JORGE R.

Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins

International Journal of Food Research; Lugar: Southport; Año: 2018 vol. 5 p. 20 - 31

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: 2017 vol. 90 p. 396 - 402

INGRASSIA, ROMINA; PALAZOLO, GONZALO G.; RISSO, PATRICIA H.; WAGNER, JORGE R.

Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2016 vol. 20 p. 2358 - 2372

INGRASSIA, ROMINA; COSTA, JUAN P.; HIDALGO, MARÍA E.; MANCILLA CANALES, MANUEL; CASTELLINI, HORACIO; RIQUELME, BIBIANA; RISSO, PATRICIA

Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2013 vol. 53 p. 120 - 127