Juan M. Rodrı́guez Patino

University of Sevilla

42H指数

227论文数

5.6K被引数

收录论文 76

发表时间

Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins

BIOPHYSICAL CHEMISTRY

IF2.2

2022-12-01

PREAI

Duque, Jose Fernando Solanilla; Carrera, Cecilio; Patino, Juan Miguel Rodriguez

Contribution of the engineering of tailored interfaces to the formulation of novel food colloids

FOOD HYDROCOLLOIDS

IF12.4

2021-10-01

PREAI

Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.

Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin

FOOD HYDROCOLLOIDS

IF12.4

2017-05-01

OAAI

Corzo-Martinez, Marta; Javier Moreno, F.; Villamiel, Mar; Rodriguez Patino, Juan M.; Carrera Sanchez, Cecilio

Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH

FOOD HYDROCOLLOIDS

IF12.4

2014-03-01

OAAI

Jara, Federico L.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air-water interface

FOOD HYDROCOLLOIDS

IF12.4

2014-03-01

OAAI

Pizones Ruiz-Henestrosa, Victor M.; Martinez, Maria J.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase

FOOD HYDROCOLLOIDS

IF12.4

2013-08-01

OAAI

Martinez, Maria J.; Pizones Ruiz-Henestrosa, Victor M.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

JOURNAL OF FOOD ENGINEERING

IF5.8

2012-11-01

PREAI

Perez, Adrian A.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Rubiolo, Amelia C.; Santiago, Liliana G.

Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates

FOOD HYDROCOLLOIDS

IF12.4

2012-06-01

OAAI

Corzo-Martinez, Marta; Carrera Sanchez, Cecilio; Javier Moreno, F.; Rodriguez Patino, Juan M.; Villamiel, Mar

Hydroxypropylmethylcellulose-β-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH

FOOD HYDROCOLLOIDS

IF12.4

2012-06-01

PREAI

Camino, Nerina A.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2012-06-01

OAAI

Martinez, Maria J.; Pizones Ruiz-Henestrosa, Victor M.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Effect of enzymatic hydrolysis and polysaccharide addition on the β-lactoglobulin adsorption at the air-water interface

JOURNAL OF FOOD ENGINEERING

IF5.8

2012-04-01

OAAI

Perez, Adrian A.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Rubiolo, Amelia C.; Santiago, Liliana G.

Interactions between β-lactoglobulin and casein glycomacropeptide on foaming

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2012-01-01

OAAI

Martinez, Maria J.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2011-07-01

OAAI

Perez, Adrian A.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Rubiolo, Amelia C.; Santiago, Liliana G.

Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH

FOOD HYDROCOLLOIDS

IF12.4

2011-01-01

OAAI

Camino, Nerina A.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: A rheokinetic study

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2010-11-01

OAAI

Perez, Adrian A.; Sanchez, Cecilio Carrera; Rodriguez Patino, Juan M.; Rubiolo, Amelia C.; Santiago, Liliana G.

Interfacial rheology of protein-surfactant mixtures 蛋白质-表面活性剂混合物的界面流变学

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

IF7

2010-08-01

238

PREAI

Maldonado-Valderrama, Julia; Rodriguez Patino, Juan M.

Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air-water and oil-water interfaces 羟丙基甲基纤维素在平衡时的表面活性和在空气-水和油-水界面的吸附动力学

FOOD HYDROCOLLOIDS

IF12.4

2009-12-01

PREAI

Camino, Nerina A.; Perez, Oscar E.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Interfacial and foaming properties of soy protein and their hydrolysates

FOOD HYDROCOLLOIDS

IF12.4

2009-12-01

112

PREAI

Martinez, Karina D.; Carrera Sanchez, Cecilio; Rodriguez Patino, Juan M.; Pilosof, Ana M. R.

Interfacial and Foaming Characteristics of Milk Whey Protein and Polysaccharide Mixed Systems

AICHE JOURNAL

IF4

2009-10-13

OAAI

Perez, Adrian A.; Carrara, Carlos R.; Carrera Sanchez, Cecilio; Santiago, Liliana G.; Rodriguez Patino, Juan M.

Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface

JOURNAL OF FOOD ENGINEERING

IF5.8

2009-10-01

PREAI

Perez, Oscar E.; Carrera Sanchez, Cecilio; Pilosof, Ana M. R.; Rodriguez Patino, Juan M.

研究方向