Néstor J. Delorenzi

Hydrophobicity of Whey Protein Concentrates Measured by Fluorescence Quenching and Its Relation with Surface Functional Properties

Andrea Moro, Carlos A. Gatti, Néstor J. Delorenzi · Journal of Agricultural and Food Chemistry · 2001 · 159 citations

Engineering, Functional Property, Protein Refolding +17

Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties

Andrea Moro, Germán D. Báez, Pablo Busti et al. · Food Hydrocolloids · 2010 · 95 citations

Polysaccharide, Foam, Foaming Properties +1

Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films

Leonardo Martín Pérez, Gisela N. Piccirilli, Néstor J. Delorenzi et al. · Food Hydrocolloids · 2016 · 89 citations

Structural Properties, Biomanufacturing, Engineering +11

Heat Treatment of β-Lactoglobulin:  Structural Changes Studied by Partitioning and Fluorescence

Gonzalo G. Palazolo, Fernanda Rodríguez, Beatriz Farruggia et al. · Journal of Agricultural and Food Chemistry · 2000 · 57 citations

Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment

Andrea Moro, Germán D. Báez, Griselda A. Ballerini et al. · Food Research International · 2012 · 52 citations · Full text

Biomanufacturing, Food Engineering, Food Processing +5