Carlos A. Gatti

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

Some aspects of β-lactoglobulin structural properties in solution studied by fluorescence quenching

Pablo Busti, Carlos A. Gatti, Néstor J. Delorenzi · International Journal of Biological Macromolecules · 1998 · 46 citations

Protein Chemistry, Fluorescence Quenching, Biochemistry +6

Use of fluorescence methods to monitor unfolding transitions in β-lactoglobulin

Pablo Busti, Sonia Scarpeci, Carlos A. Gatti et al. · Food Research International · 2002 · 31 citations

Protein Chemistry, Single Molecule Biophysics, Unfolding Transitions +6

Thermal unfolding of bovine β-lactoglobulin studied by UV spectroscopy and fluorescence quenching

Pablo Busti, Carlos A. Gatti, Néstor J. Delorenzi · Food Research International · 2005 · 30 citations

Thermal Unfolding, Protein Chemistry, Fluorescence Quenching +6

Interaction of Alkylsulfonate Ligands with β-Lactoglobulin AB from Bovine Milk

Pablo Busti, Sonia Scarpeci, Carlos A. Gatti et al. · Journal of Agricultural and Food Chemistry · 1999 · 29 citations