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

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

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

FEDERICO JARA; CARRERA SÁNCHEZ, CECILIO; RODRÍGUEZ PATINO, JUAN; ANA M. R. PILOSOF

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

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 35 p. 189 - 197

MARIANA VON STASZEWSKI; FEDERICO L. JARA; ANA L.T.G. RUIZ; ROSA J. JAGUS,; JOAO E. CARVALHO; ANA 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

FEDERICO JARA ANA; ANA M.R. PILOSOF

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

FOOD HYDROCOLLOIDS; Lugar: Ámsterdam; Año: 2011 vol. 25 p. 374 - 380

FEDERICO JARA ; OSCAR E. PÉREZ; ANA M.R. PILOSOF

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

FOOD HYDROCOLLOIDS; Lugar: Ámsterdam; Año: 2010 vol. 24 p. 641 - 651

JARA, FEDERICO L.; PILOSOF, ANA M. R.

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

THERMOCHIMICA ACTA; Lugar: Amsterdam; Año: 2009 vol. 487 p. 65 - 73

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

Whey proteins-Hidroxypropylmethylcellulose systems: Gelation and Microstructure

ALIMENTOS, CIENCIA E INGIENERIA; Lugar: Ambato; Año: 2007 vol. 16 p. 228 - 230