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内部出版物
知网期刊论文(2)
在“
Elsevier电子期刊
”中,
命中:
9
条,耗时:小于0.01 秒
在所有数据库中总计命中:
2
条
1.
Synergistic perfor
m
ance of lecithin and glycerol
m
onostearate in oil/water e
m
ulsions
作者:
M
arí
;
a I.
M
oran-Valero
ines
m
oran52@g
m
ail.co
m
;
Ví
;
ctor
M
.
Pizones
Ruiz
-
Henestrosa
vicprh@g
m
ail.co
m
;
Ana
M
.R. Pilosof
;
apilosof@di.fcen.uba.ar
关键词:
Lecithin
;
Glycerol
m
onostearate
;
Oil-water interface
;
E
m
ulsion
刊名:Colloids and Surfaces B: Biointerfaces
出版年:2017
2.
The i
m
pact of HPMC structure in the
m
odulation of in vitro lipolysis: The role of bile salts
作者:
Ví
;
ctor
M
.
Pizones
Ruiz
-
Henestrosa
;
Fernando A. Bellesi
;
Nerina A. Ca
m
ino
;
Ana
M
.R. Pilosof
;
apilosof@di.fcen.uba.ar" class="auth_
m
ail" title="E-
m
ail the corresponding author
关键词:
Hydroxypropyl
m
ethylcellulose
;
M
ethyl/hydroxypropyl ratio
;
Bile salts
;
Lipolysis
刊名:Food Hydrocolloids
出版年:2017
3.
Physicoche
m
ical, interfacial and e
m
ulsifying properties of a non-conventional exudate gu
m
(Prosopis alba) in co
m
parison with gu
m
arabic
作者:
Franco E
m
anuel Vasile
a
;
c
;
francovasile@hot
m
ail.co
m
" class="auth_
m
ail" title="E-
m
ail the corresponding author
;
M
arí
;
a Julia
M
artinez
b
;
c
;
Ví
;
ctor
M
anuel
Pizones
Ruiz
-
Henestrosa
b
;
c
;
M
arí
;
a Alicia Judis
a
;
M
arí
;
a Florencia
M
azzobre
b
;
c
关键词:
Prosopis alba
;
Exudate gu
m
;
Interfacial activity
;
E
m
ulsifying properties
刊名:Food Hydrocolloids
出版年:2016
4.
I
m
pact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary
m
ixtures
作者:
Ana L. Oliveira
a
;
M
ariana von Staszewski
b
;
Ví
;
ctor
M
.
Pizones
Ruiz
-
Henestrosa
b
;
M
anuela Pintado
a
;
Ana
M
.R. Pilosof
b
;
apilosof@di.fcen.uba.ar" class="auth_
m
ail" title="E-
m
ail the corresponding author
关键词:
(+)-catechin
;
Chitosan
;
β-Lactoglobulin
;
Pectin
;
Interactions
刊名:Food Hydrocolloids
出版年:2016
5.
Co
m
parative behavior of protein or polysaccharide stabilized e
m
ulsion under in vitro gastrointestinal conditions
作者:
Fernando A. Bellesi
a
;
b
;
M
arí
;
a J.
M
artinez
a
;
b
;
Ví
;
ctor
M
.
Pizones
Ruiz
-
Henestrosa
a
;
b
;
Ana
M
.R. Pilosof
a
;
b
;
apilosof@di.fcen.uba.ar" class="auth_
m
ail" title="E-
m
ail the corresponding author
关键词:
Lipid digestion
;
E
m
ulsion
;
Interfacial fil
m
刊名:Food Hydrocolloids
出版年:2016
6.
Behavior of protein interfacial fil
m
s upon bile salts addition
作者:
Fern
;
o A. Bellesi
;
V铆
ctor
M
.
Pizones
Ruiz
-
Henestrosa
;
Ana
M
.R. Pilosof
关键词:
Protein
;
Digestion
;
Bile salts
刊名:Food Hydrocolloids
出版年:
M
ay, 2014
7.
M
ixed soy globulins and 尾-lactoglobulin syste
m
s behaviour in聽aqueous solutions and at the air-water interface
作者:
V铆
ctor
M
.
Pizones
Ruiz
-
Henestrosa
;
M
ar铆a J. Martinez
;
Cecilio Carrera S谩nchez
;
Juan
M
. Rodr铆guez Patino
;
Ana
M
.R. Pilosof
关键词:
Protein
m
ixtures
;
Size distribution
;
Air&ndash
;
water interface
;
Foa
m
s
刊名:Food Hydrocolloids
出版年:
M
arch, 2014
8.
Foa
m
ing and surface properties of casein glyco
m
acropeptide-gelatin
m
ixtures as affected by their interactions in the aqueous phase
作者:
M
arí
;
a J.
M
artinez
a
;
Ví
;
ctor
M
.
Pizones
Ruiz
-
Henestrosa
a
;
Cecilio Carrera Sá
;
nchez
b
;
Juan
M
. Rodrí
;
guez Patino
b
;
Ana
M
.R. Pilosof
a
;
apilosof@di.fcen.uba.ar
;
anirenata@yahoo.co
m
.ar
关键词:
Gelatin
;
Casein glyco
m
acropeptide
;
Interactions
;
Foa
m
;
pH
刊名:Food Hydrocolloids
出版年:2013
9.
Interfacial and foa
m
ing interactions between casein glyco
m
acropeptide (CMP) and propylene glycol alginate
作者:
M
arí
;
a J.
M
artinez
a
;
m
j
m
@di.fcen.uba.ar
;
Ví
;
ctor
M
.
Pizones
Ruiz
-
Henestrosa
a
;
vicpizrui@di.fcen.uba.ar
;
Cecilio Carrera Sá
;
nchez
b
;
cecilio@us.es
;
Juan
M
. Rodrí
;
guez Patino
b
;
j
m
rodri@us.es
;
Ana
M
.R. Pilosof
a
;
apilosof@di.fcen.uba.ar
关键词:
Casein glyco
m
acropeptide
;
Propylene glycol alginates
;
Interface
;
Foa
m
刊名:Colloids and Surfaces B: Biointerfaces
出版年:2012
1
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