Effect of high-pressure treatment on emulsifying properties of soybean proteins von Puppo, M.C., Speroni, F., Chapleau, N., de Lamballerie, M., Añón, M.C., Anton, M.

Volltext

High-Pressure Induced Physicochemical and Functional Modifications of Low-Density Lipoproteins from Hen Egg Yolk von Speroni, F, Puppo, M. C, Chapleau, N, de Lamballerie, M, Castellani, O, Añón, M. C, Anton, M

Volltext

ACE inhibitory tetrapeptides from Amaranthus hypochondriacus 11S globulin von Vecchi, B., Añón, M.C.

Volltext

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments von Speroni, F., Beaumal, V., de Lamballerie, M., Anton, M., Añón, M.C., Puppo, M.C.

Volltext

Effect of modified celluloses on dough rheology and microstructure von Correa, M.J, Anon, M.C, Perez, G.T, Ferrero, C

Volltext

Thermal Aggregation of Soy Protein Isolates von Petruccelli, S, Anon, M. C

Volltext

Multitarget Peptides Released by In Vitro Static Gastrointestinal Digestion of an Amaranth Protein Beverage von Suárez, S. E., Quiroga, A., Sabbione, A. C., Rodríguez, M., Nardo, A. E., Jardin, J., Scilingo, A., Tironi, V., Speroni, F., Añón, M. C.

Volltext

Cold-set gelation of high pressure-treated soybean proteins von Speroni, F., Añón, M.C.

Volltext

Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures von Ventureira, J.L., Martínez, E.N., Añón, M.C.

Volltext

Effects of calcium and high pressure on soybean proteins: A calorimetric study von Speroni, F., Añón, M.C., de Lamballerie, M.

Volltext

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment von Puppo, M.C., Beaumal, V., Speroni, F., de Lamballerie, M., Añón, M.C., Anton, M.

Volltext

Effect of high pressure on solubility and aggregability of calcium-added soybean proteins von Añón, M.C., de Lamballerie, M., Speroni, F.

Volltext

Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films von Tapia-Blácido, D, Mauri, A.N, Menegalli, F.C, Sobral, P.J.A, Añón, M.C

Volltext

Polyphenoloxidase activity from strawberry fruit (Fragaria  ananassa, Duch., cv Selva): characterisation and partial purification von Serradell, María de los Angeles, Rozenfeld, Paula Adriana, Martínez, Gustavo Adolfo, Civello, Pedro Marcos, Chaves, Alicia Raquel, Añón, María Cristina

Volltext

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough von Ribotta, P.D., Pérez, G.T., León, A.E., Añón, M.C.

Volltext

Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH von Ventureira, J., Martínez, E.N., Añón, M.C.

Volltext

Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment von Puppo, M.C., Beaumal, V., Chapleau, N., Speroni, F., de Lamballerie, M., Añón, M.C., Anton, M.

Volltext

Detection and identification of a soy protein component that cross‐reacts with caseins from cow's milk von ROZENFELD, P., DOCENA, G. H., FOSSATI, M. C. AÑÓN & C. A.

Volltext

The effect of glycation on oil–water emulsion properties of β-lactoglobulin von Medrano, A., Abirached, C., Moyna, P., Panizzolo, L., Añón, M.C.

Volltext

Malonaldehyde-induced microstructural modifications in myofibrillar proteins of sea salmon (Pseudopercis semifasciata) von Tironi, V.A, Lopez, L.B, Pellegrino, N, Anon, M.C, Tomas, M.C

Volltext