Osvaldo H. Campanella

Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation

Dila Donmez, Lorena Silva Pinho, Bhavesh Patel et al. · Current Opinion in Food Science · 2021 · 281 citations

Food Chemistry, Biopolymer Gel, Starch–water Interactions +5

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

Mehtap Fevzioglu, Oguz Kaan Ozturk, Bruce R. Hamaker et al. · International Journal of Biological Macromolecules · 2020 · 186 citations

Food Chemistry, Ft-ir Spectroscopy, Protein Chemistry +14

Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions

Palatasa Havea, Harjinder Singh, Lawrence K. Creamer et al. · Journal of Dairy Research · 1998 · 128 citations

Food Colloid, Engineering, Protein Products +17

A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water

Lilin Cheng, Tao Feng, Boyu Zhang et al. · Carbohydrate Polymers · 2018 · 128 citations

Engineering, Biochemistry, Conformational Stability +7

Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

Da Chen, Fang Fang, Enrico Federici et al. · Carbohydrate Polymers · 2020 · 118 citations

Food Colloid, Engineering, Food Microstructure +4