Cecilio Carrera Sánchez

Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution

Cecilio Carrera Sánchez, J PATINO · Food Hydrocolloids · 2004 · 178 citations

Food Chemistry, Materials Science, Sodium Caseinate +11

Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH

Adrián A. Pérez, Carlos R. Carrara, Cecilio Carrera Sánchez et al. · Food Hydrocolloids · 2008 · 167 citations

Food Colloid, Functional Property, Biochemical Engineering +7

Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength

Víctor M. Pizones Ruiz‐Henestrosa, Cecilio Carrera Sánchez, María del Mar Yust et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2007 · 152 citations

Food Chemistry, Biochemistry, Natural Sciences +6

Interactions between milk whey protein and polysaccharide in solution

Adrián A. Pérez, Carlos R. Carrara, Cecilio Carrera Sánchez et al. · Food Chemistry · 2009 · 133 citations · Full text

Biochemistry, Glycobiology, Biotechnology +2

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