Víctor M. Pizones Ruiz‐Henestrosa

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

R. Morales, Karina D. Martínez, Víctor M. Pizones Ruiz‐Henestrosa et al. · Ultrasonics Sonochemistry · 2015 · 248 citations · Full text

High Ultrasound Intensity, Soy Protein Isolate, Sonoelectrochemistry +6

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

Mariana von Staszewski, Víctor M. Pizones Ruiz‐Henestrosa, Ana M.R. Pilosof · Food Hydrocolloids · 2013 · 168 citations · Full text

Food Chemistry, Food Colloid, Engineering +9

Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength

Víctor M. Pizones Ruiz‐Henestrosa, Cecilio Carrera Sánchez, María del Mar Yust et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2007 · 152 citations

Food Chemistry, Biochemistry, Natural Sciences +6

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

Fernando A. Bellesi, María J. Martinez, Víctor M. Pizones Ruiz‐Henestrosa et al. · Food Hydrocolloids · 2015 · 97 citations · Full text

Food Colloid, Medicine, Gastroenterology +5

Milk and soy protein films at the air?water interface

M RODRIGUEZNINO, Cecilio Carrera Sánchez, Víctor M. Pizones Ruiz‐Henestrosa et al. · Food Hydrocolloids · 2004 · 87 citations

Food Chemistry, Food Engineering, Food Processing +3