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  1. 1
    Water-Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins

    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.

    Veröffentlicht in Journal of food science

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  2. 2
    A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake

    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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  3. 3
    Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions

    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.

    Veröffentlicht in Journal of food science

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