Linoleic acid binding properties of ovalbumin nanoparticles
Sponton, Osvaldo E, Perez, Adrián A, Carrara, Carlos R, Santiago, Liliana G
Published in Colloids and surfaces, B, Biointerfaces (01.04.2015)
Published in Colloids and surfaces, B, Biointerfaces (01.04.2015)
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Journal Article
Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life
Deseta, María Laura, Sponton, Osvaldo E., Erben, Melina, Osella, Carlos A., Frisón, Laura N., Fenoglio, Cecilia, Piagentini, Andrea M., Santiago, Liliana G., Perez, Adrián A.
Published in Food research international (01.10.2021)
Published in Food research international (01.10.2021)
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Journal Article
Effects of pH, kappa‐carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion‐gels
Cappa, Evangelina R., Sponton, Osvaldo E., Olivares, Maria Laura, Santiago, Liliana G., Perez, Adrián A.
Published in International journal of food science & technology (01.11.2024)
Published in International journal of food science & technology (01.11.2024)
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Journal Article
Squalene encapsulation by emulsification and freeze‐drying process: Effects on bread fortification
Sponton, Osvaldo E., Perez, Adrián A., Osella, Carlos, Cuffia, Facundo, Fenoglio, Cecilia, Piagentini, Andrea, Santiago, Liliana G.
Published in Journal of food science (01.06.2023)
Published in Journal of food science (01.06.2023)
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Journal Article
Sclerotium oryzae biocontrol in flooded rice fields with floating microcarrier technology: The effect of chitosan molecular weight
Matias, Morelli N, Osvaldo, Sponton, Rodrigo, Leonardi J, Liliana, Santiago G, Josue, Heinrich M
Published in Pest management science (01.11.2021)
Published in Pest management science (01.11.2021)
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Journal Article
Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin
Sponton, Osvaldo E., Perez, Adrián A., Carrara, Carlos, Santiago, Liliana G.
Published in Food chemistry (01.03.2014)
Published in Food chemistry (01.03.2014)
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Journal Article
Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds
Deseta, María Laura, Sponton, Osvaldo E., Finos, Marianela B., Cuffia, Facundo, Torres-Nicolini, Andrés, Álvarez, Vera A., Santiago, Liliana G., Perez, Adrián A.
Published in Food biophysics (01.06.2023)
Published in Food biophysics (01.06.2023)
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Journal Article
Formation and colloidal stability of ovalbumin-retinol nanocomplexes
Visentini, Flavia F., Sponton, Osvaldo E., Perez, Adrián A., Santiago, Liliana G.
Published in Food hydrocolloids (01.06.2017)
Published in Food hydrocolloids (01.06.2017)
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Journal Article
Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity
Sponton, Osvaldo E., Perez, Adrián A., Ramel, Javier V., Santiago, Liliana G.
Published in Food hydrocolloids (01.04.2018)
Published in Food hydrocolloids (01.04.2018)
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Journal Article
Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient
Sponton, Osvaldo E., Perez, Adrián A., Santiago, Liliana G.
Published in Food hydrocolloids (01.10.2017)
Published in Food hydrocolloids (01.10.2017)
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Journal Article
Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media
Finos, Marianela B., Deseta, María Laura, Sponton, Osvaldo E., Frisón, Laura N., Musumeci, Matías A., Santiago, Liliana G., Perez, Adrian A.
Published in Food science & technology (01.11.2021)
Published in Food science & technology (01.11.2021)
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Journal Article