Marı́a Cristina Añón

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 273 citations

Agriculture, Food Science, Food Engineering +12

Effects of Thermal Treatment of Soy Protein Isolate on the Characteristics and Structure-Function Relationship of Soluble and Insoluble Fractions

Delia A. Sorgentini, Jorge R. Wagner, Marı́a Cristina Añón · Journal of Agricultural and Food Chemistry · 1995 · 260 citations

Agriculture, Biochemistry, Food Science +17

Effects of drying conditions on some physical properties of soy protein films

G. Denavi, Delia Rita Tapia‐Blácido, Marı́a Cristina Añón et al. · Journal of Food Engineering · 2008 · 218 citations · Full text

Agriculture, Food Science, Materials Science +14

Relation between Solubility and Surface Hydrophobicity as an Indicator of Modifications during Preparation Processes of Commercial and Laboratory-Prepared Soy Protein Isolates

Jorge R. Wagner, Delia A. Sorgentini, Marı́a Cristina Añón · Journal of Agricultural and Food Chemistry · 2000 · 195 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of Freezing and Frozen Storage of Doughs on Bread Quality

Pablo D. Ribotta, Alberto E. León, Marı́a Cristina Añón · Journal of Agricultural and Food Chemistry · 2001 · 191 citations

Agriculture, Biochemistry, Food Science +17