D.J. Carp

κ -Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties

Rosa Baeza, D.J. Carp, Oscar E. Pérez et al. · LWT · 2002 · 107 citations

Biopolymer Gel, Polysaccharide Gelling, Biochemistry +6

Effects of denaturation on soy protein–xanthan interactions: comparison of a whipping–rheological and a bubbling method

D.J. Carp, G. B. BARTHOLOMAI, P. Relkin et al. · Colloids and Surfaces B Biointerfaces · 2001 · 57 citations

Food Chemistry, Food Colloid, Engineering +10

Effect of salt addition on sous vide cooked whole beef muscles from Argentina

Sergio Ramón Vaudagna, Adriana Pazos, Silvina Mabel Guidi et al. · Meat Science · 2007 · 52 citations

Animal Physiology, Animal Nutrition, Physiology +6

Impact of proteins–κ-carrageenan interactions on foam properties

D.J. Carp, Rosa Baeza, G. B. BARTHOLOMAI et al. · LWT · 2004 · 39 citations

Foam, Foam Properties, Biochemistry +1

Electrophoretic studies for determining soy proteins–xanthan gum interactions in foams

D.J. Carp, G. B. BARTHOLOMAI, Ana M.R. Pilosof · Colloids and Surfaces B Biointerfaces · 1999 · 36 citations

Food Chemistry, Biochemistry, Natural Sciences +6