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Delorenzi, Néstor J.
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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6

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/..
 
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7

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/..
 
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8

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/..
 
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9

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/..
 
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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/..
 
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11

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/..
 
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12

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/..
 
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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/..
 
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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/..
 
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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/..
 
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