BÁEZ, GERMÁN D.; LLOPART, EMILCE E.; BERINO, ROMINA P.; MORO, ANDREA; VERDINI, ROXANA A.; BUSTI, PABLO A.; DELORENZI, NÉSTOR J.

Characterisation of beta-lactoglobulin/sodium alginate dry films

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022

BERINO, ROMINA P.; BÁEZ, GERMÁN D.; BALLERINI, GRISELDA A.; LLOPART, EMILCE E.; BUSTI, PABLO A.; MORO, ANDREA; DELORENZI, NÉSTOR J.

Interaction of vitamin D3 with beta-lactoglobulin at high vitamin/protein ratios: characterization of size and surface charge of nanoparticles

FOOD HYDROCOLLOIDS; Año: 2019 vol. 90 p. 182 - 188

DELORENZI, N. J.; BUSTI, P. A.; LLOPART, E.; BÁEZ, G. D.; VERDINI, R. A.

Sensory analysis of heated sodium alginate film flavored with chicken stock

Journal of Nutritional Health & Food Engineering; Año: 2018 vol. 8 p. 241 - 242

BÁEZ, GERMÁN D.; PICCIRILLI, GISELA N.; BALLERINI, GRISELDA A.; FRATTINI, AGUSTÍN; BUSTI, PABLO A.; VERDINI, ROXANA A.; DELORENZI, NÉSTOR J.

Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock

JOURNAL OF FOOD SCIENCE; Año: 2017 vol. 82 p. 945 - 951

SOAZO, M. D.; BÁEZ, G. D.; BARBOZA A.; BUSTI, P. A.; RUBIOLO A.; VERDINI, R. A.; DELORENZI, N. J.

Heat treatment of calcium alginate films obtained by ultrasonic atomizing: physicochemical characterization

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 51 p. 193 - 199

MORO, A.; BÁEZ, G. D.; BALLERINI, G. A.; BUSTI, P. A.; DELORENZI, N. J.

Emulsifying and foaming properties of beta-lactoglobulin modified by heat treatment

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 51 p. 1 - 7

BÁEZ, G. D.; BUSTI, P. A.; VERDINI, R. A.; DELORENZI, N. J.

Glycation of heat treated B-lactoglobulin: effects on foaming properties

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 54 p. 902 - 909

MORO, A.; BÁEZ, G. D.; BUSTI, P. A.; BALLERINI, G. A.; DELORENZI, N. J.

Effects of heat-treated beta-lactoglobulin and its aggregates on foaming properties

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1009 - 1015

BÁEZ, G. D.; MORO, A.; BALLERINI, G. A.; BUSTI, P. A.; DELORENZI, N. J.

Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties.

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1758 - 1765