Marı́a Cecilia Puppo

Publications

2.5K

Citations

H-Index

1995

Active since

Affiliations

Centro de Investigación y Desarrollo en Criotecnología de Alimentos(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Universidad de Sevilla

Instituto Nacional de Investigação Agrária e Veterinária

Marı́a Cecilia Puppo is an author at Centro de Investigación y Desarrollo en Criotecnología de Alimentos specializing in engineering, food chemistry, and rheology.

ORCID

Top concepts

Food ChemistryEngineeringHealthFood EngineeringRheologyBiomolecular EngineeringBiochemistryFood ProcessingBiophysicsBiotechnology

Publications per year

1995–2023

Publications

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

Natalia Linlaud, Evelina G. Ferrer, Marı́a Cecilia Puppo et al. · Journal of Agricultural and Food Chemistry · 2010 · 185 citations

Effect of high-pressure treatment on emulsifying properties of soybean proteins

Marı́a Cecilia Puppo, Francisco Speroni, N. Chapleau et al. · Food Hydrocolloids · 2004 · 177 citations

Food Colloid, Biomanufacturing, Engineering +8

Structural Properties of Heat-Induced Soy Protein Gels As Affected by Ionic Strength and pH

Marı́a Cecilia Puppo, Marı́a Cristina Añón · Journal of Agricultural and Food Chemistry · 1998 · 158 citations

Biopolymer Gel, Protein Chemistry, Structural Properties +15

Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems

Sara E. Molina Ortiz, Marı́a Cecilia Puppo, Jorge R. Wagner · Food Hydrocolloids · 2004 · 111 citations

Food Chemistry, Protein Chemistry, Functional Properties +9

Composition and structure of carob (Ceratonia siliqua L.) germ proteins

Carlos Bengoechea, Alberto Romero, Álvaro Villanueva et al. · Food Chemistry · 2007 · 91 citations

Ceratonia Siliqua L., Medicine, Natural Sciences +5

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