Effects of denaturation on soy protein–xanthan interactions: comparison of a whipping–rheological and a bubbling method von Carp, D.J, Bartholomai, G.B, Relkin, P, Pilosof, A.M.R

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Impact of proteins–κ-carrageenan interactions on foam properties von Carp, D.J., Baeza, R.I., Bartholomai, G.B., Pilosof, A.M.R.

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Culture requirements for the production of protease by Aspergillus oryzae in solid state fermentation von BATTAGLINO, R. A, HUERGO, M, PILOSOF, A. M. R, BARTHOLOMAI, G. B

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Rheological properties of food gums as related to their water binding capacity and to soy protein interaction von Sánchez, V.E., Bartholomai, G.B., Pilosof, A.M.R.

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The Effect of pH on the Relationship Between Hydrophilic/Lipophilic Characteristics and Emulsification Properties of Soy Proteins von Elizalde, B.E., Bartholomai, G.B., Pilosof, A.M.R.

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Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods von Elizalde, B.E. (Depto de Industrias de la Facultad de Ciencias Exactas y Naturales, Capital Federal, Argentina.), Pilosof, A.M.R, Bartholomai, G.B

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Rheological method for kinetics of drainage and disproportionation of soy proteins foams von Carp, D.J. (Universidad de Buenos Aires, Ciudad.), Wagner, J, Bartholomai, G.B, Pilosof, A.M.R

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A Kinetic Model to Describe Liquid Drainage from Soy Protein Foams over an Extensive Protein Concentration Range von Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R.

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Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins von ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B.

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Electrophoretic studies for determining soy proteins–xanthan gum interactions in foams von Carp, D.J, Bartholomai, G.B, Pilosof, A.M.R

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Kinetics of Liquid Drainage from Protein-Stabilized Foams von ELIZALDE, B. E., GIACCAGLIA, D., PILOSOF, A. M. R., BARTHOLOMAI, G. B.

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Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water-holding Characteristics of Gels von FIORA, F.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B.

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Sodium dodecyl sulfate and sulfite improve some functional properties of soy protein concentrates von Arce, C.B. (Universidad de Buenos Aires, Buenos Aires, Republica Argentina), Pilosof, A.M.R, Bartholomai, G.B

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Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties von ELIZALDE, B. E., PILOSOF, A. M. R., BARTHOLOMAI, G. B.

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Water-Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins von De KANTEREWICZ, R.J., ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B.

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Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions von ELIZALDE, B.E., DE KANTEREWICZ, R.J., PILOSOF, A.M.R., BARTHOLOMAI, G.B.

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A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake von Kanterewicz, R.J. de (Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina), Pilosof, A.M.R, Bartholomai, G.B

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Kinetics of demulsification of food protein-stabilized oil-in-water emulsions von Elizalde, B. E., Pilosof, A. M. R., Dimier, L., Bartholomai, G. B.

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Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates von BIANCHI, M.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B.

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Kinetics of trypsin inhibitory activity loss in heated flour from bean, Phaseolus vulgaris von BUERA, M. P., PILOSOF, A. M. R., BARTHOLOMAI, G. B.

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