Andrea Moro

Hydrophobicity of Whey Protein Concentrates Measured by Fluorescence Quenching and Its Relation with Surface Functional Properties

Andrea Moro, Carlos A. Gatti, Néstor J. Delorenzi · Journal of Agricultural and Food Chemistry · 2001 · 159 citations

Engineering, Functional Property, Protein Refolding +17

Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties

Andrea Moro, Germán D. Báez, Pablo Busti et al. · Food Hydrocolloids · 2010 · 95 citations

Polysaccharide, Foam, Foaming Properties +1

Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment

Andrea Moro, Germán D. Báez, Griselda A. Ballerini et al. · Food Research International · 2012 · 52 citations · Full text

Biomanufacturing, Food Engineering, Food Processing +5

Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties

Germán D. Báez, Andrea Moro, Griselda A. Ballerini et al. · Food Hydrocolloids · 2011 · 32 citations

Biochemistry, Foaming Properties, Protein Folding +5

Interaction of vitamin D3 with beta-lactoglobulin at high vitamin/protein ratios: Characterization of size and surface charge of nanoparticles

Romina P. Berino, Germán D. Báez, Griselda A. Ballerini et al. · Food Hydrocolloids · 2018 · 25 citations · Full text

Protein Nanoparticles, Biochemistry, Vitamin D3 +5