María Cecilia Puppo
María Cecilia Puppo
Profesor Titular, CIDCA, Universidad Nacional de La Plata
Dirección de correo verificada de quimica.unlp.edu.ar
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Año
Structural properties of heat-induced soy protein gels as affected by ionic strength and pH
MC Puppo, MC Anon
Journal of Agricultural and Food Chemistry 46 (9), 3583-3589, 1998
1621998
Effect of high-pressure treatment on emulsifying properties of soybean proteins
MC Puppo, F Speroni, N Chapleau, M De Lamballerie, MC Anon, M Anton
Food Hydrocolloids 19 (2), 289-296, 2005
1582005
Soybean protein dispersions at acid pH. Thermal and rheological properties
MC Puppo, MC Afñón
Journal of Food Science 64 (1), 50-56, 1999
1061999
Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems
SEM Ortiz, MC Puppo, JR Wagner
Food Hydrocolloids 18 (6), 1045-1053, 2004
1012004
Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentration
MC Puppo, CE Lupano, MC Anon
Journal of Agricultural and Food Chemistry 43 (9), 2356-2361, 1995
931995
Hydrocolloid interaction with water, protein, and starch in wheat dough
N Linlaud, E Ferrer, MC Puppo, C Ferrero
Journal of agricultural and food chemistry 59 (2), 713-719, 2011
872011
Rheology and droplet size distribution of emulsions stabilized by crayfish flour
A Romero, F Cordobés, MC Puppo, A Guerrero, C Bengoechea
Food Hydrocolloids 22 (6), 1033-1043, 2008
782008
Composition and structure of carob (Ceratonia siliqua L.) germ proteins
C Bengoechea, A Romero, A Villanueva, G Moreno, M Alaiz, F Millán, ...
Food chemistry 107 (2), 675-683, 2008
722008
Rheological characterization of amaranth protein gels
MV Avanza, MC Puppo, MC Añón
Food hydrocolloids 19 (5), 889-898, 2005
642005
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
F Speroni, V Beaumal, M De Lamballerie, M Anton, MC Añón, MC Puppo
Food Hydrocolloids 23 (5), 1433-1442, 2009
622009
Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
NE Linlaud, MC Puppo, C Ferrero
Cereal chemistry 86 (4), 376-382, 2009
612009
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
MC Puppo, V Beaumal, N Chapleau, F Speroni, M De Lamballerie, ...
Food Hydrocolloids 22 (6), 1079-1089, 2008
552008
De tales harinas, tales panes. Granos, harinas y productos de panificación en Iberoamérica
AE León, CM Rosell, M Gómez Pallarés, C Brites, M Haros, MJ Trigo, ...
ISEKI-Food, 2007
492007
Effect of pH and protein concentration on rheological behavior of acidic soybean protein gels
MC Puppo, MC Añón
Journal of Agricultural and Food Chemistry 46 (8), 3039-3046, 1998
471998
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
MC Puppo, V Beaumal, F Speroni, M De Lamballerie, MC Añón, M Anton
Food Hydrocolloids 25 (3), 389-397, 2011
452011
Gluten-free bread based on tapioca starch: texture and sensory studies
LB Milde, LA Ramallo, MC Puppo
Food and Bioprocess Technology 5 (3), 888-896, 2012
442012
Changes in secondary structure of gluten proteins due to emulsifiers
AV Gómez, EG Ferrer, MC Añón, MC Puppo
Journal of molecular structure 1033, 51-58, 2013
432013
Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study
EG Ferrer, AV Gómez, MC Añón, MC Puppo
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 79 (1 …, 2011
422011
Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier
C Bengoechea, MC Puppo, A Romero, F Cordobes, A Guerrero
Journal of food engineering 87 (1), 124-135, 2008
402008
Physicochemical and rheological characterization of wheat flour dough
MC Puppo, A Calvelo, MC Añón
Cereal chemistry 82 (2), 173-181, 2005
382005
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Artículos 1–20