Francesco Bonomi

Modifications Occur at Different Structural Levels During the Heat Denaturation of β‐Lactoglobulin

Stefania Iametti, Beatrice De Gregori, Giuseppe Vecchio et al. · European Journal of Biochemistry · 1996 · 252 citations · Full text

Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging

Alberto Barbiroli, Francesco Bonomi, G. Capretti et al. · Food Control · 2012 · 177 citations · Full text

Antimicrobial Packaging, Biomanufacturing, Food Packaging +7

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

Maneephan Keerati‐u‐rai, M. Miriani, Stefania Iametti et al. · Colloids and Surfaces B Biointerfaces · 2011 · 158 citations

Protein Chemistry, Oil–water Interface, Biochemistry +4

Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heat

Sabina Cairoli, Stefania Iametti, Francesco Bonomi · Journal of Protein Chemistry · 1994 · 129 citations

Protein Folding, Protein Refolding, Biochemistry +1

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Francisco Cabrera‐Chávez, Calderón de la Barca, Alma Rosa Islas-Rubio et al. · LWT · 2012 · 124 citations · Full text

Gluten-free Rice Pasta, Molecular Rearrangements, Extrusion Processes +1