Darío M. Cabezas

Emulsifying Properties of Different Modified Sunflower Lecithins

Darío M. Cabezas, R. Madoery, Bernd Diehl et al. · Journal of the American Oil Chemists Society · 2011 · 90 citations · Full text

Agriculture, Biochemistry, Food Science +16

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

Darío M. Cabezas, Guido N. Pascual, Jorge R. Wagner et al. · Food Hydrocolloids · 2019 · 77 citations · Full text

Agriculture, Biochemistry, Food Science +16

Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate

Daniela E. Igartúa, María Celeste Dichano, S. Ferrari et al. · Food Chemistry · 2023 · 66 citations

Agriculture, Biotechnology, Food Science +11

Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

María Cecilia Porfiri, James R. Vaccaro, Carlos A. Stortz et al. · Food Hydrocolloids · 2017 · 50 citations · Full text

Agriculture, Biochemistry, Food Science +14

Sunflower Lecithin: Application of a Fractionation Process with Absolute Ethanol

Darío M. Cabezas, Bernd Diehl, Mabel C. Tomás · Journal of the American Oil Chemists Society · 2008 · 44 citations · Full text

Agriculture, Biochemistry, Food Science +13