Oscar Castellani

Hydrocolloids with emulsifying capacity. Part 2 – Adsorption properties at the n-hexadecane–Water interface

Oscar Castellani, Saphwan Al‐Assaf, Monique Axelos et al. · Food Hydrocolloids · 2009 · 101 citations

Chemical Engineering, Engineering, Water Purification +4

Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates

Anneke H. Martin, Oscar Castellani, Govardus A. H. de Jong et al. · Journal of the Science of Food and Agriculture · 2018 · 100 citations · Full text

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

Oscar Castellani, Corinne Belhomme, Elisabeth David-Briand et al. · Food Hydrocolloids · 2005 · 93 citations

Food Chemistry, Interfacial Characteristics, Food Colloid +6

Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin

Oscar Castellani, C. Guerin-Dubiard, Elisabeth David-Briand et al. · Food Chemistry · 2003 · 85 citations

Food Chemistry, Engineering, Biochemistry +6

Common Molecular Features among Amaranth Storage Proteins

E. Nora Martínez, Oscar Castellani, Marı́a Cristina Añón · Journal of Agricultural and Food Chemistry · 1997 · 76 citations

Protein Chemistry, Protein Function, Globulin Fraction +14