| Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds A Rehman, T Ahmad, RM Aadil, MJ Spotti, AM Bakry, IM Khan, L Zhao, ... Trends in Food Science & Technology 90, 35-46, 2019 | 235 | 2019 |
| Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems MJ Spotti, MJ Martinez, AMR Pilosof, M Candioti, AC Rubiolo, CR Carrara Food Hydrocolloids 39, 223-230, 2014 | 114 | 2014 |
| Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction MJ Spotti, MJ Perduca, A Piagentini, LG Santiago, AC Rubiolo, ... Food Hydrocolloids 31 (1), 26-32, 2013 | 101 | 2013 |
| Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior MJ Spotti, Ö Tarhan, S Schaffter, C Corvalan, OH Campanella Food Hydrocolloids 63, 696-704, 2017 | 86 | 2017 |
| Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis O Tarhan, MJ Spotti, S Schaffter, CM Corvalan, OH Campanella Food Hydrocolloids 61, 211-220, 2016 | 79 | 2016 |
| Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films ML Spotti, JP Cecchini, MJ Spotti, CR Carrara LWT-Food Science and Technology 68, 127-134, 2016 | 75 | 2016 |
| Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans MJ Spotti, PA Loyeau, A Marangón, H Noir, AC Rubiolo, CR Carrara Food Hydrocolloids 91, 224-231, 2019 | 73 | 2019 |
| Rheological properties of whey protein and dextran conjugates at different reaction times MJ Spotti, MJ Martinez, AMR Pilosof, M Candioti, AC Rubiolo, CR Carrara Food Hydrocolloids 38, 76-84, 2014 | 57 | 2014 |
| Functional modifications by physical treatments of dietary fibers used in food formulations MJ Spotti, OH Campanella Current Opinion in Food Science 15, 70-78, 2017 | 51 | 2017 |
| Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds MJ Perduca, MJ Spotti, LG Santiago, MA Judis, AC Rubiolo, CR Carrara LWT-Food Science and Technology 51 (1), 143-147, 2013 | 51 | 2013 |
| Microencapsulation of Bifidobacterium animalis subsp. lactis INL1 using whey proteins and dextrans conjugates as wall materials PA Loyeau, MJ Spotti, NLV Braber, YE Rossi, MA Montenegro, ... Food Hydrocolloids 85, 129-135, 2018 | 50 | 2018 |
| Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? MJ Spotti, MJ Perduca, A Piagentini, LG Santiago, AC Rubiolo, ... Food hydrocolloids 32 (1), 204-210, 2013 | 47 | 2013 |
| Mechanical and microstructural properties of milk whey protein/espina corona gum mixed gels MJ Spotti, LG Santiago, AC Rubiolo, CR Carrara LWT-Food Science and Technology 48 (1), 69-74, 2012 | 45 | 2012 |
| Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum JP Cecchini, MJ Spotti, AM Piagentini, VG Milt, CR Carrara Food Science and Technology International 23 (4), 371-381, 2017 | 35 | 2017 |
| Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt CI Vénica, MJ Spotti, YL Pavón, JS Molli, MC Perotti International Journal of Food Science & Technology 55 (5), 1916-1923, 2020 | 32 | 2020 |
| Nutraceutical delivery through nano-emulsions: General aspects, recent applications and patented inventions O Tarhan, MJ Spotti Colloids and Surfaces B: Biointerfaces 200, 111526, 2021 | 26 | 2021 |
| Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers PA Loyeau, MJ Spotti, G Vinderola, CR Carrara Lwt 150, 111980, 2021 | 22 | 2021 |
| Estudio de propiedades y estructura de geles mixtos proteína-polisacárido. Influencia de la reacción de glicosilación MJ Spotti | 8 | 2013 |
| Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts CI Vénica, IV Wolf, MJ Spotti, ML Capra, DJ Mercanti, MC Perotti Food Bioscience 53, 102588, 2023 | 6 | 2023 |
| Enzymatic processes of dietary fibers MJ Spotti, OH Campanella Science and Technology of Fibers in Food Systems, 301-327, 2020 | 5 | 2020 |
