Protein–polysaccharide interactions at fluid interfaces von Rodríguez Patino, Juan Miguel, Pilosof, Ana M.R.

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Functionality of egg white proteins as affected by high intensity ultrasound von Arzeni, Carolina, Pérez, Oscar E., Pilosof, Ana M.R.

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Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins von von Staszewski, Mariana, Pilosof, Ana M.R., Jagus, Rosa J.

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Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect von Morales, Rocío, Martínez, Karina D., Pizones Ruiz-Henestrosa, Víctor M., Pilosof, Ana M.R.

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Influence of green tea polyphenols on the colloidal stability and gelation of WPC von von Staszewski, Mariana, Jagus, Rosa J., Pilosof, Ana M.R.

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In situ interaction of pea peptides and bile salts under in vitro digestion: Potential impact on lipolysis von Herrera, Anashareth W., Bellesi, Fernando A., Pilosof, Ana M.R.

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Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior von Rodríguez, Silvio D., von Staszewski, Mariana, Pilosof, Ana M.R.

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Bioaccessibility of folic acid in egg white nanocarriers and protein digestion profile in solution and in emulsion von Arzeni, Carolina, Pilosof, Ana M.R.

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Outstanding performance of gelatin as folic acid carrier: Assessment of photoprotection, bioaccessibility and gelling properties of the protein von Zema, Paula, Arzeni, Carolina, Pilosof, Ana M.R.

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Unraveling the potential health impact of the interactions between pea hydrolysates/peptides originating under gastric digestion and bile salts von Herrera, Anashareth W., Naso, Julieta N., Bellesi, Fernando A., Pilosof, Ana M.R.

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Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions von Fioramonti, Silvana A., Arzeni, Carolina, Pilosof, Ana M.R., Rubiolo, Amelia C., Santiago, Liliana G.

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Behavior of protein interfacial films upon bile salts addition von Bellesi, Fernando A., Pizones Ruiz-Henestrosa, Víctor M., Pilosof, Ana M.R.

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Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination von Loria, Karina G., Pilosof, Ana M.R., Farías, María E.

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On the binding of folic acid to food proteins performing as vitamin micro/nanocarriers von Zema, Paula, Pilosof, Ana M.R.

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Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions von Moran-Valero, María I., Ruiz-Henestrosa, Víctor M. Pizones, Pilosof, Ana M.R.

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Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films von Bellesi, Fernando A., Ruiz-Henestrosa, Víctor M. Pizones, Maldonado-Valderrama, Julia, Del Castillo Santaella, Teresa, Pilosof, Ana M.R.

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Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH von Camino, Nerina A., Pilosof, Ana M.R.

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Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems von Spotti, María Julia, Martinez, María Julia, Pilosof, Ana M.R., Candioti, Mario, Rubiolo, Amelia C., Carrara, Carlos R.

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Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey von Baieli, María F., Urtasun, Nicolás, Martinez, María J., Hirsch, Daniela B., Pilosof, Ana M. R., Miranda, María V., Cascone, Osvaldo, Wolman, Federico J.

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A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers von Naso, Julieta N., Bellesi, Fernando A., Pizones Ruiz-Henestrosa, Víctor M., Pilosof, Ana M.R.

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