Carlos R. Carrara - Publications, H-index & Citations

Carlos R. Carrara

universidad nacional del litoral (unl)

30H指数

55论文数

2.5K被引数

收录论文 31

发表时间

Streamlined and rapid spectrophotometric method for determination of peroxide value in highly pigmented marine oils containing astaxanthin 一种用于测定含虾青素的高色素海洋油脂过氧化值的简化和快速分光光度法

Journal of Food Composition and Analysis

IF4.6

2025-10-14

PREAI

Carolina Acosta-Müller; Gustavo Juan Hein; Emmanuel Angeli; Carlos Roberto Carrara; Carolina A. Acosta; María Laura Spotti; Silvana Alejandra Fioramonti

Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-10-01

PREAI

Loyeau, Paula A.; Spotti, Maria J.; Vinderola, Gabriel; Carrara, Carlos R.

Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans

FOOD HYDROCOLLOIDS

IF12.4

2019-06-01

PREAI

Spotti, Maria Julia; Loyeau, Paula Andrea; Marangon, Abril; Noir, Hernan; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto

Improvement of emulsifying properties of Brea gum by controlled thermal treatment

FOOD HYDROCOLLOIDS

IF12.4

2018-12-01

OAAI

Castel, Virginia; Rubiolo, Amelia C.; Carrara, Carlos R.

Microencapsulation of Bifidobacterium animalis subsp lactis INL1 using whey proteins and dextrans conjugates as wall materials 使用乳清蛋白和葡聚糖结合物作为壁材对动物双歧杆菌乳酸亚种INL1进行微囊化

FOOD HYDROCOLLOIDS

IF12.4

2018-12-01

OAAI

Loyeau, P. A.; Spotti, M. J.; Vanden Braber, N. L.; Rossi, Y. E.; Montenegro, M. A.; Vinderola, G.; Carrara, C. R.

Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition

FOOD RESEARCH INTERNATIONAL

IF8

2018-01-01

OAAI

Castel, Virginia; Rubiolo, Amelia C.; Carrara, Carlos R.

Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

FOOD HYDROCOLLOIDS

IF12.4

2017-02-01

123

OAAI

Castel, Virginia; Rubiolo, Amelia C.; Carrara, Carlos R.

Complexes between ovalbumin nanoparticles and linoleic acid: Stoichiometric, kinetic and thermodynamic aspects

FOOD CHEMISTRY

IF9.8

2016-11-01

OAAI

Sponton, Osvaldo E.; Perez, Adrian A.; Carrara, Carlos R.; Santiago, Liliana G.

Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gum

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2016-03-31

PREAI

Castel, Virginia; Zivanovic, Svetlana; Jurat-Fuentes, Juan L.; Santiago, Liliana G.; Rubiolo, Amelia C.; Carrara, Carlos R.; Harted, Federico M.

Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs

FOOD HYDROCOLLOIDS

IF12.4

2015-06-01

OAAI

Sponton, Osvaldo E.; Perez, Adrian A.; Carrara, Carlos R.; Santiago, Liliana G.

Linoleic acid binding properties of ovalbumin nanoparticles

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2015-04-01

OAAI

Sponton, Osvaldo E.; Perez, Adrian A.; Carrara, Carlos R.; Santiago, Liliana G.

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

FOOD HYDROCOLLOIDS

IF12.4

2014-08-01

100

OAAI

Julia Spotti, Maria; Julia Martinez, Maria; Pilosof, Ana M. R.; Candioti, Mario; Rubiolo, Amelia C.; Carrara, Carlos R.

Rheological properties of whey protein and dextran conjugates at different reaction times

FOOD HYDROCOLLOIDS

IF12.4

2014-07-01

PREAI

Julia Spotti, Maria; Julia Martinez, Maria; Pilosof, Ana M. R.; Candioti, Mario; Rubiolo, Amelia C.; Carrara, Carlos R.

Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin 限制性酶解对 β-乳球蛋白亚油酸结合特性的影响

FOOD CHEMISTRY

IF9.8

2014-03-01

OAAI

Sponton, Osvaldo E.; Perez, Adrian A.; Carrara, Carlos; Santiago, Liliana G.

Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-02-01

OAAI

Castel, Virginia; Andrich, Oscar; Netto, Flavia M.; Santiago, Liliana G.; Carrara, Carlos R.

Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?

FOOD HYDROCOLLOIDS

IF12.4

2013-07-01

OAAI

Julia Spotti, Maria; Perduca, Martina J.; Piagentini, Andrea; Santiago, Liliana G.; Rubiolo, Amelia C.; Carrara, Carlos R.

Gel mechanical properties of milk whey protein-dextran conjugates obtained by Maillard reaction

FOOD HYDROCOLLOIDS

IF12.4

2013-05-01

OAAI

Julia Spotti, Maria; Perduca, Martina J.; Piagentini, Andrea; Santiago, Liliana G.; Rubiolo, Amelia C.; Carrara, Carlos R.

Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2013-04-01

OAAI

Perduca, Martina J.; Julia Spotti, M.; Santiago, Liliana G.; Judis, Maria A.; Rubiolo, Amelia C.; Carrara, Carlos R.

Comparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scale

JOURNAL OF FOOD ENGINEERING

IF5.8

2012-10-01

PREAI

Castel, Virginia; Andrich, Oscar; Netto, Flavia M.; Santiago, Liliana G.; Carrara, Carlos R.

Mechanical and microstructural properties of milk whey protein/espina corona gum mixed gels

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2012-09-01

PREAI

Julia Spotti, Maria; Santiago, Liliana G.; Rubiolo, Amelia C.; Carrara, Carlos R.

研究方向