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 · 306 citations

Agriculture, Food Science, Materials Science +16

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 · 203 citations

Life Sciences, Biochemistry, Food Science +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 · 134 citations

Natural Sciences, Biophysics, Chemistry +16

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 · 133 citations

Agriculture, Biochemistry, Food Science +16

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

Da Chen, Fang Fang, Enrico Federici et al. · Carbohydrate Polymers · 2020 · 123 citations

Agriculture, Materials Engineering, Materials Science +13