Santiago LG - Search Results

1

Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life.

Deseta ML, Sponton OE, Erben M, Osella CA, Frisón LN, Fenoglio C, Piagentini AM, Santiago LG, Perez AA. Deseta ML, et al. Among authors: santiago lg. Food Res Int. 2021 Oct;148:110597. doi: 10.1016/j.foodres.2021.110597. Epub 2021 Jul 10. Food Res Int. 2021. PMID: 34507742

2

Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.

Perez AA, Sánchez CC, Patino JM, Rubiolo AC, Santiago LG. Perez AA, et al. Among authors: santiago lg. Colloids Surf B Biointerfaces. 2010 Nov 1;81(1):50-7. doi: 10.1016/j.colsurfb.2010.06.021. Epub 2010 Aug 9. Colloids Surf B Biointerfaces. 2010. PMID: 20692133

3

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation.

Perez AA, Sánchez CC, Patino JM, Rubiolo AC, Santiago LG. Perez AA, et al. Among authors: santiago lg. Colloids Surf B Biointerfaces. 2011 Jul 1;85(2):306-15. doi: 10.1016/j.colsurfb.2011.03.002. Epub 2011 Mar 8. Colloids Surf B Biointerfaces. 2011. PMID: 21440425

4

Using white sorghum flour for gluten-free breadmaking.

Velázquez N, Sánchez H, Osella C, Santiago LG. Velázquez N, et al. Among authors: santiago lg. Int J Food Sci Nutr. 2012 Jun;63(4):491-7. doi: 10.3109/09637486.2011.636734. Epub 2011 Nov 24. Int J Food Sci Nutr. 2012. PMID: 22111686

5

Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin.

Sponton OE, Perez AA, Carrara C, Santiago LG. Sponton OE, et al. Among authors: santiago lg. Food Chem. 2014 Mar 1;146:577-82. doi: 10.1016/j.foodchem.2013.09.089. Epub 2013 Sep 25. Food Chem. 2014. PMID: 24176383

6

β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids.

Perez AA, Andermatten RB, Rubiolo AC, Santiago LG. Perez AA, et al. Among authors: santiago lg. Food Chem. 2014 Sep 1;158:66-72. doi: 10.1016/j.foodchem.2014.02.073. Epub 2014 Feb 26. Food Chem. 2014. PMID: 24731315

7

Self-assembly of myristic acid in the presence of choline hydroxide: effect of molar ratio and temperature.

Arnould A, Perez AA, Gaillard C, Douliez JP, Cousin F, Santiago LG, Zemb T, Anton M, Fameau AL. Arnould A, et al. Among authors: santiago lg. J Colloid Interface Sci. 2015 May 1;445:285-293. doi: 10.1016/j.jcis.2015.01.008. Epub 2015 Jan 14. J Colloid Interface Sci. 2015. PMID: 25626134

8

Linoleic acid binding properties of ovalbumin nanoparticles.

Sponton OE, Perez AA, Carrara CR, Santiago LG. Sponton OE, et al. Among authors: santiago lg. Colloids Surf B Biointerfaces. 2015 Apr 1;128:219-226. doi: 10.1016/j.colsurfb.2015.01.037. Epub 2015 Jan 30. Colloids Surf B Biointerfaces. 2015. PMID: 25701117

9

Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein-polysaccharide ratio study.

Perez AA, Sponton OE, Andermatten RB, Rubiolo AC, Santiago LG. Perez AA, et al. Among authors: santiago lg. Food Chem. 2015 Dec 1;188:543-50. doi: 10.1016/j.foodchem.2015.05.043. Epub 2015 May 12. Food Chem. 2015. PMID: 26041229

10

Complexes between ovalbumin nanoparticles and linoleic acid: Stoichiometric, kinetic and thermodynamic aspects.

Sponton OE, Perez AA, Carrara CR, Santiago LG. Sponton OE, et al. Among authors: santiago lg. Food Chem. 2016 Nov 15;211:819-26. doi: 10.1016/j.foodchem.2016.05.137. Epub 2016 May 24. Food Chem. 2016. PMID: 27283701

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