Search Results - "Pilosof, Ana MR"

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

“…Protein–polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the…”
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Functionality of egg white proteins as affected by high intensity ultrasound by Arzeni, Carolina, Pérez, Oscar E., Pilosof, Ana M.R.

“…The goal of this contribution was to determine the impact of HIUS on the thermal aggregation, gelation, foaming and emulsifying properties of egg white (EW)…”
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Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration by Fioramonti, Silvana A., Martinez, María J., Pilosof, Ana M.R., Rubiolo, Amelia C., Santiago, Liliana G.

“…The influence of pH (4–7) and sodium alginate (SA) concentration (0.125–0.25 wt%) on the properties of linseed oil-in-water emulsions stabilized by a whey…”
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Unraveling the relationship between conditions of ultrasonic‐assisted extraction of chia mucilage and viscosity by Saporittis, Karen, Marasco, Julieta, Morales, Rocío, Martinez, María J, Pilosof, Ana MR

“…BACKGROUND The application of chia mucilage still remains restricted due to the difficulty in achieving high extraction yields. The effect of…”
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Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins by von Staszewski, Mariana, Pilosof, Ana M.R., Jagus, Rosa J.

“…Green tea contains a high percentage of polyphenols, which are potent antioxidant and antimicrobial agents. However, interactions between polyphenols and food…”
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Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems by Spotti, María Julia, Martinez, María Julia, Pilosof, Ana M.R., Candioti, Mario, Rubiolo, Amelia C., Carrara, Carlos R.

“…It is well known that protein/polysaccharide conjugates obtained by Maillard reaction (MR) have good emulsifying properties. However, there is little…”
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Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions by Fioramonti, Silvana A., Arzeni, Carolina, Pilosof, Ana M.R., Rubiolo, Amelia C., Santiago, Liliana G.

“…•Effect of freeze–thaw was evaluated on WPI–SA double-layer oil-in-water emulsions.•MDX addition and temperature during cold storage were studied on emulsion…”
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Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH by Camino, Nerina A., Pilosof, Ana M.R.

“…The emulsifying behavior of four different commercial types of hydroxypropylmethylcellulose (HPMC) was studied and correlated with the properties of the…”
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Rheological properties of whey protein and dextran conjugates at different reaction times by Spotti, María Julia, Martinez, María Julia, Pilosof, Ana M.R., Candioti, Mario, Rubiolo, Amelia C., Carrara, Carlos R.

“…Protein/polysaccharide conjugates have been widely studied because of their good emulsifying properties and their potential use as food ingredients. However,…”
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Influence of green tea polyphenols on the colloidal stability and gelation of WPC by von Staszewski, Mariana, Jagus, Rosa J., Pilosof, Ana M.R.

“…Green tea extracts are being widely used in food products due to their health-promoting properties. Polyphenols can interact with food proteins leading to the…”
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β-Lactoglobulin–carboxymethylcellulose core–shell microparticles: Construction, characterization and isolation by Carpineti, L., Martinez, María J., Pilosof, Ana M.R., Pérez, Oscar E.

“…•Core shell microparticles were designed from β-lactoglogulin and carboxymethylcellulose.•The electrostatic deposition principle was applied.•Core shell…”
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Partitioning of a-lactalbumin and b-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems by Jara, Federico, Pilosof, Ana MR

“…Whey protein concentrate (WPC) was fractionated by using hydroxypropylmethylcellulose (HPMC) at pH 6.5. Incompatible mixtures with different proportions of…”
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Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey by Baieli, María F., Urtasun, Nicolás, Martinez, María J., Hirsch, Daniela B., Pilosof, Ana M. R., Miranda, María V., Cascone, Osvaldo, Wolman, Federico J.

“…Casein glycomacropeptide (CMP) is a 64‐ amino acid peptide found in cheese whey, which is released after κ‐casein specific cleavage by chymosin. CMP lacks…”
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Power Ultrasound Assisted Design of Egg Albumin Nanoparticles by Arzeni, Carolina, Pérez, Oscar E., Pilosof, Ana M. R.

“…The objective of this work was to develop egg white (EW) nanoparticles by application of high intensity ultrasound (HIUS) at different solution pHs and…”
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Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems by Martínez, Karina D., Ganesan, Vykundeshwari, Pilosof, Ana M.R., Harte, Federico M.

“…The objective of the work was to study the effect of dynamic high-pressure homogenization (HPH) on the interfacial and foaming properties of soy protein…”
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Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound by Camino, Nerina A., Pérez, Oscar E., Pilosof, Ana M.R.

“…The application of high-intensity ultrasound (HIUS) to modify biopolymers is increasingly been studied. Because of cavitation, HIUS can modify the structure of…”
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Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH by Camino, Nerina A., Sánchez, Cecilio Carrera, Rodríguez Patino, Juan M., Pilosof, Ana M.R.

“…The bulk and oil–water (O/W) surface behaviour of four different commercial types of hydroxypropylmethylcelluloses (HPMCs) was studied at pH3 and 6. Dynamic…”
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Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics by Pérez, Oscar E., Carrera Sánchez, Cecilio, Pilosof, Ana M.R., Rodríguez Patino, Juan M.

“…•The influence of hydroxypropylmethycellulose on a spread whey protein film was investigated.•Film structure and elasticity surface dilatational properties…”
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Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate by Martinez, María J., Pizones Ruiz-Henestrosa, Víctor M., Carrera Sánchez, Cecilio, Rodríguez Patino, Juan M., Pilosof, Ana M.R.

“…[Display omitted] ► We studied the effect of propylene glycol alginate addition on CMP foams and interfaces. ► CMP presents a great foaming capacity but the…”
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Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology by Martínez, Karina D., Pilosof, Ana M.R.

“…The objective of this work was to study the relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by…”
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