Hydrocolloids as o/w emulsion stabilizers: Effect of the structural features during storage J.M. Quintana, G. Lorenzo,N.E. Zaritzky and A.N. Califano
1
Influence of pH- calcium relationship on soybean proteins-lecithin interaction and stability of oil in water (O/W) emulsions J.R. Wagner and M.C. Tomás
23
Effect of freezing on stability of soy protein and sodium caseinate oil-in-water emulsions Gonzalo G. Palazolo and Jorge R. Wagner
33
Thermal properties of soybean whey and its proteins Pablo A. Sobral and Jorge R. Wagner
57
Cheese rheology and texture Nora C. Bertola and Alicia E. Bevilacqua
77
Properties of biscuits and whey protein concentrate gels with honey Paula A. Conforti, Diego K. Yamul and Cecilia E. Lupano
93
Crystallisation of honey Cecilia E. Lupano
109
Encapsulation of active compounds: Ionic gelation and co-crystallization as case studies Lorena Deladino, Alba Navarro and Miriam Martino
125
