Francisco Speroni

Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates

Cecilia Puppo, N. Chapleau, Francisco Speroni et al. · Journal of Agricultural and Food Chemistry · 2004 · 238 citations

Effect of high-pressure treatment on emulsifying properties of soybean proteins

Marı́a Cecilia Puppo, Francisco Speroni, N. Chapleau et al. · Food Hydrocolloids · 2004 · 177 citations

Food Colloid, Biomanufacturing, Engineering +8

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

F. Peyrano, Francisco Speroni, María Victoria Avanza · Innovative Food Science & Emerging Technologies · 2015 · 134 citations · Full text

Protein Chemistry, Cowpea Protein, Functional Properties +7

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Francisco Speroni, Valérie Beaumal, Marie de Lamballerie et al. · Food Hydrocolloids · 2008 · 85 citations · Full text

High Hydrostatic Pressure, Engineering, Protein Folding +12

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

Marı́a Cecilia Puppo, Valérie Beaumal, Francisco Speroni et al. · Food Hydrocolloids · 2010 · 69 citations · Full text

Food Chemistry, Food Colloid, Engineering +8