| Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect R Morales, KD Martínez, VMP Ruiz-Henestrosa, AMR Pilosof Ultrasonics Sonochemistry 26, 48-55, 2015 | 220 | 2015 |
| Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil M Von Staszewski, VMP Ruiz-Henestrosa, AMR Pilosof Food Hydrocolloids 35, 505-511, 2014 | 172 | 2014 |
| Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength VP Ruíz-Henestrosa, CC Sánchez, MMY Escobar, JJP Jiménez, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 309 (1-3 …, 2007 | 162 | 2007 |
| Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate JMR Patino, JM Conde, HM Linares, JJP Jiménez, CC Sánchez, ... Food Hydrocolloids 21 (5-6), 782-793, 2007 | 122 | 2007 |
| Milk and soy protein films at the air–water interface MRR Niño, CC Sánchez, VP Ruíz-Henestrosa, JMR Patino Food Hydrocolloids 19 (3), 417-428, 2005 | 100 | 2005 |
| Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions FA Bellesi, MJ Martinez, VMP Ruiz-Henestrosa, AMR Pilosof Food Hydrocolloids 52, 47-56, 2016 | 95 | 2016 |
| Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface KD Martínez, CC Sanchez, VP Ruíz-Henestrosa, JMR Patino, ... Food Hydrocolloids 21 (5-6), 813-822, 2007 | 89 | 2007 |
| Soy protein–polysaccharides interactions at the air–water interface KD Martinez, CC Sanchez, VP Ruiz-Henestrosa, JMR Patino, ... Food Hydrocolloids 21 (5-6), 804-812, 2007 | 79 | 2007 |
| Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic FE Vasile, MJ Martinez, VMP Ruiz-Henestrosa, MA Judis, MF Mazzobre Food hydrocolloids 56, 245-253, 2016 | 70 | 2016 |
| Behavior of protein interfacial films upon bile salts addition FA Bellesi, VMP Ruiz-Henestrosa, AMR Pilosof Food Hydrocolloids 36, 115-122, 2014 | 69 | 2014 |
| Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics V Pizones Ruiz-Henestrosa, C Carrera Sanchez, JM Rodriguez Patino Journal of Agricultural and Food Chemistry 56 (7), 2512-2521, 2008 | 58 | 2008 |
| Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of β-conglycinin VP Ruíz-Henestrosa, C Carrera Sánchez, M del Mar Yust, J Pedroche, ... Journal of Agricultural and Food Chemistry 55 (4), 1536-1545, 2007 | 57 | 2007 |
| Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics VP Ruíz-Henestrosa, CC Sánchez, JJ Pedroche, F Millán, JMR Patino Food Hydrocolloids 23 (2), 377-386, 2009 | 54 | 2009 |
| Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca (II)-alginate beads I Zazzali, TRA Calvo, VMP Ruíz-Henestrosa, PR Santagapita, M Perullini Carbohydrate Polymers 206, 749-756, 2019 | 49 | 2019 |
| Effect of aqueous phase composition on stability of sodium caseinate/sunflower oil emulsions C Huck-Iriart, VM Pizones Ruiz-Henestrosa, RJ Candal, ML Herrera Food and Bioprocess Technology 6, 2406-2418, 2013 | 48 | 2013 |
| Adsorption and foaming characteristics of soy globulins and Tween 20 mixed systems VP Ruíz-Henestrosa, CC Sánchez, JM Rodriguez Patino Industrial & engineering chemistry research 47 (9), 2876-2885, 2008 | 48 | 2008 |
| The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts VMP Ruiz-Henestrosa, FA Bellesi, NA Camino, AMR Pilosof Food Hydrocolloids 62, 251-261, 2017 | 47 | 2017 |
| Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface VMP Ruiz-Henestrosa, MJ Martinez, CC Sánchez, JMR Patino, ... Food Hydrocolloids 35, 106-114, 2014 | 46 | 2014 |
| Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions MI Moran-Valero, VMP Ruiz-Henestrosa, AMR Pilosof Colloids and surfaces b: biointerfaces 151, 68-75, 2017 | 45 | 2017 |
| Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures AL Oliveira, M Von Staszewski, VMP Ruiz-Henestrosa, M Pintado, ... Food hydrocolloids 55, 119-127, 2016 | 42 | 2016 |
fernando bellesiUniversidad de Buenos AiresVerified email at di.fcen.uba.ar
