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Busti, Pablo A.
42
results:
Search for persons
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Format
Online (42)
Mediatypes
Articles (Online) (19)
OpenAccess-fulltext (23)
Languages
english (38)
spanish (4)
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1
Characterization of polyphenols compounds extracted from st..:
Llopart, Emilce E.
;
Verdini, Roxana A.
;
Delorenzi, Néstor J.
.
Heliyon. 9 (2023) 9 - p. e20010 , 2023
Link:
https://doi.org/10.1016/..
?
2
Physicochemical and mechanical properties of a new cold-set..:
Ingrassia, Romina
;
Busti, Pablo A.
;
Boeris, Valeria
LWT. 156 (2022) - p. 113048 , 2022
Link:
https://doi.org/10.1016/..
?
3
Characterisation of beta‐lactoglobulin/sodium alginate dry ..:
Báez, Germán D.
;
Llopart, Emilce E.
;
Berino, Romina P.
...
International Journal of Food Science & Technology. 57 (2021) 1 - p. 242-248 , 2021
Link:
https://doi.org/10.1111/..
?
4
Acid‐induced aggregation and gelation of heat‐treated chia ..:
López, Débora N.
;
Ingrassia, Romina
;
Busti, Pablo
...
International Journal of Food Science & Technology. 56 (2020) 4 - p. 1641-1648 , 2020
Link:
https://doi.org/10.1111/..
?
5
Interaction of vitamin D3 with beta-lactoglobulin at high v..:
Berino, Romina P.
;
Báez, Germán D.
;
Ballerini, Griselda A.
...
Food Hydrocolloids. 90 (2019) - p. 182-188 , 2019
Link:
https://doi.org/10.1016/..
?
6
Structural characterization of protein isolates obtained fr..:
López, Débora Natalia
;
Ingrassia, Romina
;
Busti, Pablo
...
LWT. 90 (2018) - p. 396-402 , 2018
Link:
https://doi.org/10.1016/..
?
7
Effects of extraction pH of chia protein isolates on functi..:
López, Débora N.
;
Ingrassia, Romina
;
Busti, Pablo
...
LWT. 97 (2018) - p. 523-529 , 2018
Link:
https://doi.org/10.1016/..
?
8
Physicochemical Characterization of a Heat Treated Calcium ..:
Báez, Germán D.
;
Piccirilli, Gisela N.
;
Ballerini, Griselda A.
...
Journal of Food Science. 82 (2017) 4 - p. 945-951 , 2017
Link:
https://doi.org/10.1111/..
?
9
Heat treatment of calcium alginate films obtained by ultras..:
Soazo, Marina
;
Báez, Germán
;
Barboza, Andrea
...
Food Hydrocolloids. 51 (2015) - p. 193-199 , 2015
Link:
https://doi.org/10.1016/..
?
10
Emulsifying and foaming properties of β-lactoglobulin modif..:
Moro, Andrea
;
Báez, Germán D.
;
Ballerini, Griselda A.
..
Food Research International. 51 (2013) 1 - p. 1-7 , 2013
Link:
https://doi.org/10.1016/..
?
11
Glycation of heat-treated β-lactoglobulin: Effects on foami..:
Báez, Germán D.
;
Busti, Pablo A.
;
Verdini, Roxana
.
Food Research International. 54 (2013) 1 - p. 902-909 , 2013
Link:
https://doi.org/10.1016/..
?
12
Comparison between structural changes of heat-treated and t..:
Báez, Germán D.
;
Moro, Andrea
;
Ballerini, Griselda A.
..
Food Hydrocolloids. 25 (2011) 7 - p. 1758-1765 , 2011
Link:
https://doi.org/10.1016/..
?
13
Effects of heat-treated β-lactoglobulin and its aggregates ..:
Moro, Andrea
;
Báez, Germán D.
;
Busti, Pablo A.
..
Food Hydrocolloids. 25 (2011) 5 - p. 1009-1015 , 2011
Link:
https://doi.org/10.1016/..
?
14
Binding of alkylsulfonate ligands to bovine β-lactoglobulin..:
Busti, Pablo
;
Gatti, Carlos A.
;
Delorenzi, Néstor J.
Food Research International. 39 (2006) 4 - p. 503-509 , 2006
Link:
https://doi.org/10.1016/..
?
15
Binding of alkylsulfonate ligands to bovine β-lactoglobulin..:
Busti, Pablo
;
Scarpeci, Sonia
;
Gatti, Carlos A.
.
Food Hydrocolloids. 19 (2005) 2 - p. 249-255 , 2005
Link:
https://doi.org/10.1016/..
1-15