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International Journal of Biological Macromolecules|December 17, 2017
Amaranth, quinoa and chia protein isolates: Physicochemical and structural propertiesDébora N López, Micaela Galante, María Robson, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzatesDébora N López, Micaela Galante, Geraldine Raimundo, et al.Carbohydrate Polymers|July 23, 2017
Physicochemical study of mixed systems composed by bovine caseinate and the galactomannan from Gleditsia amorphoidesDébora N López, Micaela Galante, Estela M Alvarez, et al.Journal of Food Science|March 11, 2024
Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterizationCarla Bonifacino, Débora N López, Gonzalo G Palazolo, et al.Colloids and Surfaces. B, Biointerfaces|May 21, 2019
Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilizationDébora N López, Valeria Boeris, Darío Spelzini, et al.Journal of the Science of Food and Agriculture|November 23, 2019
Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteinsCarla Bonifacino, Eugenia Franco-Fraguas, Débora N López, et al.Pageof 1