Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
Manassero, Carlos A., Vaudagna, Sergio R., Sancho, Ana María, Añón, María Cristina, Speroni, Francisco
Published in Innovative food science & emerging technologies (01.06.2016)
Published in Innovative food science & emerging technologies (01.06.2016)
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Journal Article
Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates
Puppo, Cecilia, Chapleau, Nicolas, Speroni, Francisco, de Lamballerie-Anton, Marie, Michel, F, Añón, Cristina, Anton, Marc
Published in Journal of agricultural and food chemistry (24.03.2004)
Published in Journal of agricultural and food chemistry (24.03.2004)
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Journal Article
Gelation of cowpea proteins induced by high hydrostatic pressure
Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco
Published in Food hydrocolloids (01.02.2021)
Published in Food hydrocolloids (01.02.2021)
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Journal Article
Development of a High Protein Beverage Based on Amaranth
Manassero, Carlos Alberto, Añón, María Cristina, Speroni, Francisco
Published in Plant foods for human nutrition (Dordrecht) (01.12.2020)
Published in Plant foods for human nutrition (Dordrecht) (01.12.2020)
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Journal Article
High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters
Bernasconi, Agustín, Szerman, Natalia, Vaudagna, Sergio R., Speroni, Francisco
Published in Innovative food science & emerging technologies (01.12.2020)
Published in Innovative food science & emerging technologies (01.12.2020)
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Journal Article
Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco
Published in Food science & technology (01.11.2019)
Published in Food science & technology (01.11.2019)
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Journal Article
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
Manassero, Carlos A., David-Briand, Elisabeth, Vaudagna, Sergio R., Anton, Marc, Speroni, Francisco
Published in Food and bioprocess technology (01.06.2018)
Published in Food and bioprocess technology (01.06.2018)
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Journal Article
Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
Eccoña Sota, Amparo, Cap, Mariana, Rodriguez, Anabel, Szerman, Natalia, Speroni, Francisco, Vaudagna, Sergio R.
Published in Food and bioprocess technology (01.06.2021)
Published in Food and bioprocess technology (01.06.2021)
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