Search Results - Ingrassia, Romina

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  1. 1
    Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification

    Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification by Ingrassia, Romina, Busti, Pablo A., Boeris, Valeria

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  2. 2
    Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels

    Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels by Ingrassia, Romina, Bea, Lucas L., Hidalgo, María E., Risso, Patricia H.

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  3. 3
    Effects of extraction pH of chia protein isolates on functional properties

    Effects of extraction pH of chia protein isolates on functional properties by López, Débora N., Ingrassia, Romina, Busti, Pablo, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío

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  4. 4
    Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds

    Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds by López, Débora Natalia, Ingrassia, Romina, Busti, Pablo, Bonino, Julia, Delgado, Juan Francisco, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío

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  5. 5
    Acid‐induced aggregation and gelation of heat‐treated chia proteins

    Acid‐induced aggregation and gelation of heat‐treated chia proteins by López, Débora N., Ingrassia, Romina, Busti, Pablo, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío

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  6. 6
    Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties

    Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties by Ingrassia, Romina, Palazolo, Gonzalo Gastón, Wagner, Jorge Ricardo, Risso, Patricia Hilda

    Published in Food Structure
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  7. 7
    Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

    Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread by Ingrassia, Romina, Torres, Paola, Bojanich, Luciano, Ratti, Jimena, Baldor, Sofía, Ramunno, Carla, Dotta, Gina, Vidal Tesón, Andrea, Forastieri, Pamela, Soazo, Marina, Spelzini, Darío, Narambuena, Claudio, Boeris, Valeria

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  8. 8
    Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

    Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions by Hidalgo, Ma. Eugenia, Ingrassia, Romina, Nielsen, Nadia Sol, Porfiri, Ma. Cecilia, Tapia‐Maruri, Daniel, Risso, Patricia Hilda

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  9. 9
    Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels

    Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels by Ingrassia, Romina, Costa, Juan P., Hidalgo, María E., Mancilla Canales, Manuel, Castellini, Horacio, Riquelme, Bibiana, Risso, Patricia

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