Karina D. Martínez

Comparative study of high intensity ultrasound effects on food proteins functionality

Carolina Arzeni, Karina D. Martínez, Paula Zema et al. · Journal of Food Engineering · 2011 · 700 citations

Nutrition, Biochemistry, Power Ultrasound +6

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

Interfacial and foaming properties of soy protein and their hydrolysates

Karina D. Martínez, Cecilio Carrera Sánchez, Juan M. Rodrı́guez Patino et al. · Food Hydrocolloids · 2009 · 125 citations

Food Chemistry, Engineering, Soy Protein +5

Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams

Karina D. Martínez, Rosa Baeza, Francisco Millán et al. · Food Hydrocolloids · 2004 · 102 citations

Engineering, Biochemistry, Polymer Science +6

Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface

Karina D. Martínez, Cecilio Carrera Sánchez, Víctor M. Pizones Ruiz‐Henestrosa et al. · Food Hydrocolloids · 2006 · 75 citations

Food Chemistry, Engineering, Soy Protein +6