Jorge Ventureira - Concepedia

Author

Jorge Ventureira

Consejo Nacional de Investigaciones Científicas y Técnicas

Also Known As

J. Ventureira, J.L. Ventureira, Jorge L Ventureira, Jorge L. Ventureira, Jorge Luis Ventureira, Jorge Ventureira, Ventureira, Jorge Luis

Publications

334

Citations

H-Index

Concepts

All Affiliations

Consejo Nacional de Investigaciones Científicas y Técnicas Centro de Investigación y Desarrollo en Criotecnología de Alimentos Biopolymères Interactions Assemblages Universidad Nacional de La Plata Laboratoire Léon Brillouin

About

Jorge Ventureira is an author at Consejo Nacional de Investigaciones Científicas y Técnicas specializing in food engineering, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	197
2	Engineering	3	3	161
3	Biochemistry	3	3	102
4	Biomolecular Engineering	3	3	150
5	Natural Sciences	2	2	76

Jorge Ventureira

Publications

329

Citations

H-Index

Page 1

	Year	Citations
Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications Denis Chéreau, Pauline Videcoq, Cécile Ruffieux, OCL Alternative TechnologiesEngineeringPulses ProteinsAgricultural EconomicsFood Biotechnology	2016	91
Self-Assembly, Foaming, and Emulsifying Properties of Sodium Alkyl Carboxylate/Guanidine Hydrochloride Aqueous Mixtures Anne‐Laure Fameau, Bérénice Houinsou-Houssou, Jorge Ventureira, Langmuir Food ChemistryRoom TemperatureChemical EngineeringHydroxy Fatty AcidsBiochemistry	2011	43
Foaming and emulsifying properties of fatty acids neutralized by tetrabutylammonium hydroxide Anne‐Laure Fameau, Jorge Ventureira, Bruno Novalès, Colloids and Surfaces A Physicochemical and Engineering Aspects Chemical EngineeringEngineeringFatty AcidsOrganic ChemistryFood Engineering	2012	37
Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures Jorge Ventureira, E. Nora Martínez, Marı́a Cristina Añón Food Hydrocolloids Food ChemistryAcid TreatmentFunctional PropertyAlternative Protein SourceFood Engineering	2012	37
Structural heterogeneity of milk casein micelles: a SANS contrast variation study Antoine Bouchoux, Jorge Ventureira, Geneviève Gésan-Guiziou, Soft Matter	2014	35
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH Jorge Ventureira, Agustín Juan Bolontrade, Francisco Speroni, LWT Protein ChemistryAmaranthus HypochondriacusEngineeringBiochemistryNatural Sciences	2011	33
Physicochemical, functional and angiotensin converting enzyme inhibitory properties of amaranth (<i>Amaranthus hypochondriacus</i>) 7S globulin Alejandra Viviana Quiroga, Paula Aphalo, Jorge Ventureira, Journal of the Science of Food and Agriculture	2011	27
Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH Jorge Ventureira, E. Nora Martínez, Marı́a Cristina Añón Food Hydrocolloids Food ChemistryFood ColloidBiochemistryFood EngineeringWater Emulsions	2010	26

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