Federico Jara

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

Mariana von Staszewski, Federico Jara, Ana Lúcia Tasca Góis Ruiz et al. · Journal of Functional Foods · 2012 · 143 citations · Full text

Life Sciences, Biochemistry, Pharmaceutics +17

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

Merel van den Berg, Federico Jara, Ana M.R. Pilosof · Food Hydrocolloids · 2015 · 44 citations · Full text

Engineering, Chemical Engineering, Food Science +7

Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems

Federico Jara, Ana M.R. Pilosof · Food Hydrocolloids · 2010 · 35 citations · Full text

Agriculture, Dairy Science, Food Science +10

Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH

Federico Jara, Cecilio Carrera Sánchez, Juan M. Rodrı́guez Patino et al. · Food Hydrocolloids · 2013 · 22 citations · Full text

Engineering, Biochemistry, Protein Biochemistry +10

Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties

Federico Jara, Oscar E. Pérez, Ana M.R. Pilosof · Food Hydrocolloids · 2010 · 20 citations · Full text

Agriculture, Biochemistry, Food Science +16