Mariana von Staszewski

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

Mariana von Staszewski, Víctor M. Pizones Ruiz‐Henestrosa, Ana M.R. Pilosof · Food Hydrocolloids · 2013 · 168 citations · Full text

Food Chemistry, Food Colloid, Engineering +9

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 · 139 citations · Full text

Mixed Biopolymers, Protein Gelation, Biochemistry +6

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

Mariana von Staszewski, Ana M.R. Pilosof, Rosa J. Jagus · Food Chemistry · 2010 · 125 citations

Food Chemistry, Nutrition, Polyphenolics +10

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

Silvio D. Rodríguez, Mariana von Staszewski, Ana M.R. Pilosof · Food Hydrocolloids · 2015 · 121 citations · Full text

Food Chemistry, Food Colloid, Engineering +8

Influence of green tea polyphenols on the colloidal stability and gelation of WPC

Mariana von Staszewski, Rosa J. Jagus, Ana M.R. Pilosof · Food Hydrocolloids · 2010 · 87 citations · Full text

Food Chemistry, Food Colloid, Chemical Engineering +9