Physicochemical modifications of high-pressure-treated soybean protein isolates C Puppo, N Chapleau, F Speroni, M de Lamballerie-Anton, F Michel, ... Journal of Agricultural and Food Chemistry 52 (6), 1564-1571, 2004 | 271 | 2004 |
Effect of high-pressure treatment on emulsifying properties of soybean proteins MC Puppo, F Speroni, N Chapleau, M De Lamballerie, MC Añón, M Anton Food Hydrocolloids 19 (2), 289-296, 2005 | 223 | 2005 |
Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure F Peyrano, F Speroni, MV Avanza Innovative Food Science & Emerging Technologies 33, 38-46, 2016 | 112 | 2016 |
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments F Speroni, V Beaumal, M de Lamballerie, M Anton, MC Añón, MC Puppo Food Hydrocolloids 23 (5), 1433-1442, 2009 | 107 | 2009 |
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment MC Puppo, V Beaumal, N Chapleau, F Speroni, M de Lamballerie, ... Food Hydrocolloids 22 (6), 1079-1089, 2008 | 80 | 2008 |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment MC Puppo, V Beaumal, F Speroni, M de Lamballerie, MC Añón, M Anton Food Hydrocolloids 25 (3), 389-397, 2011 | 75 | 2011 |
Ca2+ signaling in injured in situ endothelium of rat aorta R Berra-Romani, A Raqeeb, JE Avelino-Cruz, F Moccia, A Oldani, ... Cell calcium 44 (3), 298-309, 2008 | 57 | 2008 |
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium … CA Manassero, SR Vaudagna, AM Sancho, MC Añón, F Speroni Innovative Food Science & Emerging Technologies 35, 86-95, 2016 | 55 | 2016 |
High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative … F Speroni, N Szerman, SR Vaudagna Innovative Food Science & Emerging Technologies 23, 10-17, 2014 | 55 | 2014 |
Effects of calcium and high pressure on soybean proteins: A calorimetric study F Speroni, MC Añón, M De Lamballerie Food Research International 43 (5), 1347-1355, 2010 | 53 | 2010 |
Interactions between isoflavones and soybean proteins: Applications in soybean-protein–isolate production F Speroni, V Milesi, MC Añón LWT-Food Science and Technology 43 (8), 1265-1270, 2010 | 52 | 2010 |
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate CA Manassero, SR Vaudagna, MC Añón, F Speroni Food Hydrocolloids 43, 629-635, 2015 | 51 | 2015 |
Effect of high pressure on solubility and aggregability of calcium-added soybean proteins MC Añon, M De Lamballerie, F Speroni Innovative food science & emerging technologies 16, 155-162, 2012 | 49 | 2012 |
Physicochemical and structural properties of amaranth protein isolates treated with high pressure MC Condés, F Speroni, A Mauri, MC Añón Innovative Food Science & Emerging Technologies 14, 11-17, 2012 | 49 | 2012 |
Effects of calcium and pressure treatment on thermal gelation of soybean protein F Speroni, S Jung, M De Lamballerie Journal of food science 75 (1), E30-E38, 2010 | 48 | 2010 |
High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk F Speroni, MC Puppo, N Chapleau, M de Lamballerie, O Castellani, ... Journal of Agricultural and Food Chemistry 53 (14), 5719-5725, 2005 | 45 | 2005 |
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH JL Ventureira, AJ Bolontrade, F Speroni, E David-Briand, AA Scilingo, ... LWT-Food Science and Technology 45 (1), 1-7, 2012 | 39 | 2012 |
L, P-/Q- and T-type Ca2+ Channels in Smooth Muscle Cells from Human Umbilical Artery S Salemme, A Rebolledo, F Speroni, S Petruccelli, V Milesi Cellular Physiology and Biochemistry 20 (1-4), 055-064, 2006 | 38 | 2006 |
Gelation of cowpea proteins induced by high hydrostatic pressure F Peyrano, M de Lamballerie, MV Avanza, F Speroni Food Hydrocolloids 111, 106191, 2021 | 37 | 2021 |
Development of a high protein beverage based on amaranth CA Manassero, MC Añón, F Speroni Plant Foods for Human Nutrition 75, 599-607, 2020 | 37 | 2020 |