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Delorenzi, Néstor J.
19
results:
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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
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/..
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3
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/..
?
4
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/..
?
5
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/..
?
6
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/..
?
7
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/..
?
8
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/..
?
9
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/..
?
10
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/..
?
11
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/..
?
12
Thermal unfolding of bovine β-lactoglobulin studied by UV s..:
Busti, Pablo
;
Gatti, Carlos A.
;
Delorenzi, Néstor J.
Food Research International. 38 (2005) 5 - p. 543-550 , 2005
Link:
https://doi.org/10.1016/..
?
13
Use of fluorescence methods to monitor unfolding transition..:
Busti, Pablo
;
Scarpeci, Sonia
;
Gatti, Carlos
.
Food Research International. 35 (2002) 9 - p. 871-877 , 2002
Link:
https://doi.org/10.1016/..
?
14
Hydrophobicity of Whey Protein Concentrates Measured by Flu..:
Moro, Andrea
;
Gatti, Carlos
;
Delorenzi, Néstor
Journal of Agricultural and Food Chemistry. 49 (2001) 10 - p. 4784-4789 , 2001
Link:
https://doi.org/10.1021/..
?
15
Heat Treatment of β-Lactoglobulin: Structural Changes Stud..:
Palazolo, Gonzalo
;
Rodríguez, Fernanda
;
Farruggia, Beatriz
..
Journal of Agricultural and Food Chemistry. 48 (2000) 9 - p. 3817-3822 , 2000
Link:
https://doi.org/10.1021/..
1-15