| Emulsifying properties of different modified sunflower lecithins DM Cabezas, R Madoery, BWK Diehl, MC Tomás Journal of the American Oil Chemists' Society 89, 355-361, 2012 | 92 | 2012 |
| Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to … DM Cabezas, GN Pascual, JR Wagner, GG Palazolo Food Hydrocolloids 95, 445-453, 2019 | 68 | 2019 |
| Sunflower lecithin: application of a fractionation process with absolute ethanol DM Cabezas, BWK Diehl, MC Tomás Journal of the American Oil Chemists' Society 86, 189-196, 2009 | 66 | 2009 |
| Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties MC Porfiri, J Vaccaro, CA Stortz, DA Navarro, JR Wagner, DM Cabezas Food Hydrocolloids 73, 262-273, 2017 | 49 | 2017 |
| Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions EN Guiotto, DM Cabezas, BWK Diehl, MC Tomás European Journal of Lipid Science and Technology 115 (8), 865-873, 2013 | 32 | 2013 |
| Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures DM Cabezas, BWK Diehl, MC Tomás European Journal of Lipid Science and Technology 118 (7), 975-983, 2016 | 29 | 2016 |
| Effect of processing parameters on sunflower phosphatidylcholine‐enriched fractions extracted with aqueous ethanol DM Cabezas, B Diehl, MC Tomás European Journal of Lipid Science and Technology 111 (10), 993-1002, 2009 | 26 | 2009 |
| Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter JJ Burbano, DM Cabezas, MJ Correa Lwt 154, 112819, 2022 | 21 | 2022 |
| Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour MC Porfiri, DM Cabezas, JR Wagner Journal of food science and technology 53, 956-967, 2016 | 20 | 2016 |
| Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality C Gutierrez-Castillo, S Alcázar-Alay, J Vidaurre-Ruiz, MJ Correa, ... Food Science and Technology International 29 (6), 619-630, 2023 | 15 | 2023 |
| Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH DM Cabezas, MP Ortiz, JR Wagner, MC Porfiri Food Research International 97, 62-70, 2017 | 15 | 2017 |
| Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins J Vidaurre‐Ruiz, RJY Vargas, S Alcázar‐Alay, CR Encina‐Zelada, ... Journal of the Science of Food and Agriculture 102 (15), 7282-7292, 2022 | 14 | 2022 |
| Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins C Bonifacino, E Franco‐Fraguas, DN López, JR Wagner, DM Cabezas, ... Journal of the Science of Food and Agriculture 100 (3), 1336-1343, 2020 | 14 | 2020 |
| Application of Enzymatic Hydrolysis on Sunflower Lecithin Using a Pancreatic PLA2 DM Cabezas, R Madoery, BWK Diehl, MC Tomás Journal of the American Oil Chemists' Society 88, 443-446, 2011 | 14 | 2011 |
| Soybean hull insoluble polysaccharides: Improvements of its physicochemical properties through high pressure homogenization AC Colletti, JF Delgado, DM Cabezas, JR Wagner, MC Porfiri Food Biophysics 15, 173-187, 2020 | 13 | 2020 |
| Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate DE Igartúa, MC Dichano, SB Ferrari, GG Palazolo, DM Cabezas Food Chemistry 433, 137319, 2024 | 11 | 2024 |
| Antioxidant and emulsifying properties of modified sunflower lecithin by fractionation with ethanol-water mixtures DM Cabezas, EN Guiotto, BWK Diehl, MC Tomás IntechOpen, 2013 | 9 | 2013 |
| Impact of heat treatment in whey proteins-soluble soybean polysaccharides electrostatic complexes in different pH and biopolymer mass ratio conditions DE Igartúa, FA Platania, A Balcone, GG Palazolo, DM Cabezas Applied Food Research 2 (2), 100184, 2022 | 8 | 2022 |
| Effects of pH, protein: Polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation DE Igartúa, DM Cabezas, GG Palazolo Food Chemistry Advances 1, 100123, 2022 | 8 | 2022 |
| Soybean okara: Effect of ultrasound on compositional and emulsifying properties YA Moscoso Ospina, MC Porfiri, DM Cabezas International Journal of Food Science & Technology 57 (7), 3914-3923, 2022 | 7 | 2022 |
Mabel TomásProfesor de Toxicología de Alimentos, Universidad Nacional de La Plata在 quimica.unlp.edu.ar 的电子邮件经过验证
