Carlos R. Carrara

Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH

Adrián A. Pérez, Carlos R. Carrara, Cecilio Carrera Sánchez et al. · Food Hydrocolloids · 2008 · 171 citations

Agriculture, Dairy Science, Food Science +16

Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

Virginia Castel, Amelia C. Rubiolo, Carlos R. Carrara · Food Hydrocolloids · 2016 · 156 citations · Full text

Engineering, Chemical Engineering, Food Science +16

Interactions between milk whey protein and polysaccharide in solution

Adrián A. Pérez, Carlos R. Carrara, Cecilio Carrera Sánchez et al. · Food Chemistry · 2009 · 134 citations · Full text

Agriculture, Biochemistry, Food Science +12

Water Redistribution and Structural Changes of Starch During Storage of a Gluten-free Bread

Carlos Osella, Carlos R. Carrara, Marisa A. de la Torre et al. · Starch - Stärke · 2005 · 117 citations

Agriculture, Food Science, Materials Science +17

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

María Julia Spotti, María J. Martinez, Ana M.R. Pilosof et al. · Food Hydrocolloids · 2014 · 115 citations · Full text

Agriculture, Biochemistry, Food Science +13