Busti, Pablo Andrés
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1

Physicochemical and mechanical properties of a new cold-set..:

Ingrassia, Romina ; Busti, Pablo Andrés ; Boeris, Valeria
https://www.sciencedirect.com/science/article/pii/S0023643821022015.  , 2022
 
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7

Effects of extraction pH of chia protein isolates on functi..:

López, Débora Natalia ; Ingrassia, Romina ; Busti, Pablo Andres...
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818306194.  ,
 
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9

Characterisation of beta‐lactoglobulin/sodium alginate dry ..:

Báez, Germán David ; Llopart, Emilce Elina ; Berino, Romina Paola...
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15402.  ,
 
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10

Physicochemical and mechanical properties of a new cold-set..:

Ingrassia, Romina ; Busti, Pablo Andres ; Boeris, Valeria
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643821022015.  ,
 
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11

Acid-induced aggregation and gelation of heat-treated chia ..:

López, Débora Natalia ; Ingrassia, Romina ; Busti, Pablo Andres...
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/ijfs.14784.  ,
 
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12

Sensory analysis of heated sodium alginate film flavored wi..:

Delorenzi, Nestor Jorge ; Busti, Pablo Andres ; Llopart, Emilce Elina..
info:eu-repo/semantics/altIdentifier/url/http://medcraveonline.com/JNHFE/JNHFE-08-00277.php.  ,
 
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13

Emulsifying and foaming properties of beta-lactoglobulin mo..:

Moro, Andrea ; Báez, Germán David ; Ballerini, Griselda A..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.11.011.  ,
 
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14

Formación de nanocomplejos entre polifenoles de cáscaras de..:

Llopart, Emilce Elina ; Busti, Pablo Andres ; Verdini, Roxana Andrea.
info:eu-repo/semantics/altIdentifier/url/http://ojs.latu.org.uy/index.php/INNOTEC/article/view/454.  ,
 
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15

Effects of heat-treated β-lactoglobulin and its aggregates ..:

Moro, Andrea ; Báez, Germán David ; Busti, Pablo Andres..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.09.021.  ,
 
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