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Gatti, Carlos
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1

Effect of temperature and pH on the aggregation and the sur..:

Risso, Patricia H. ; Borraccetti, Domingo Mariano ; Araujo, César..
Colloid and Polymer Science.  286 (2008)  12 - p. 1369-1378 , 2008
Link: https://doi.org/10.1007/..
 
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2

Hydrodynamic properties–structure relationship for sodium c..:

Alvarez, Estela M. ; Risso, Patricia H. ; Canales, Manuel A. Mancilla..
Colloids and Surfaces A: Physicochemical and Engineering Aspects.  327 (2008)  1-3 - p. 51-56 , 2008
Link: https://doi.org/10.1016/..
 
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3

Effect of size, proteic composition, and heat treatment on ..:

Risso, Patricia H. ; Relling, Verónica M. ; Armesto, Martín S...
Colloid and Polymer Science.  285 (2007)  7 - p. 809-817 , 2007
Link: https://doi.org/10.1007/..
 
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4

Identification of interactions involved in rennet gel struc..:

Alessi, Adriana ; Fontana, Alicia ; Risso, Patricia..
Colloid and Polymer Science.  285 (2007)  11 - p. 1281-1286 , 2007
Link: https://doi.org/10.1007/..
 
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5

Calcium-induced aggregation of bovine caseins: effect of ph..:

Alvarez, Estela M. ; Risso, Patricia H. ; Gatti, Carlos A...
Colloid and Polymer Science.  285 (2006)  5 - p. 507-514 , 2006
Link: https://doi.org/10.1007/..
 
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6

Effects of citrate on the composition and enzymic coagulati..:

Alvarez, Estela M. ; Risso, Patricia H. ; Gatti, Carlos A....
Colloid and Polymer Science.  284 (2006)  9 - p. 1016-1023 , 2006
Link: https://doi.org/10.1007/..
 
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7

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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8

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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9

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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10

Rennet coagulation of casein micelles and heated casein mic..:

Pires, Miryam ; Gatti, Carlos A. ; Orellana, Gabriela A..
Food Research International.  37 (2004)  1 - p. 95-101 , 2004
Link: https://doi.org/10.1016/..
 
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11

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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12

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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13

Interaction of Alkylsulfonate Ligands with β-Lactoglobulin ..:

Busti, Pablo ; Scarpeci, Sonia ; Gatti, Carlos A..
Journal of Agricultural and Food Chemistry.  47 (1999)  9 - p. 3628-3631 , 1999
Link: https://doi.org/10.1021/..
 
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14

Study of the inhibitory effect of hydrophobic fluorescent m..:

Gatti, Carlos A. ; Risso, Patricia H. ; Zerpa, Stella M.
Food Hydrocolloids.  12 (1998)  4 - p. 393-400 , 1998
Link: https://doi.org/10.1016/..
 
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15

Effect of the Anion Citrate on the Mineral Composition of A..:

Gatti, Carlos A. ; Alvarez, Estela M. ; Sala, Virginia Suarez
Journal of Agricultural and Food Chemistry.  47 (1998)  1 - p. 141-144 , 1998
Link: https://doi.org/10.1021/..
 
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