K
Karina D. Martínez
Researcher at University of Buenos Aires
Publications - 34
Citations - 1175
Karina D. Martínez is an academic researcher from University of Buenos Aires. The author has contributed to research in topics: Soy protein & Chemistry. The author has an hindex of 12, co-authored 29 publications receiving 890 citations. Previous affiliations of Karina D. Martínez include Facultad de Ciencias Exactas y Naturales.
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Comparative study of high intensity ultrasound effects on food proteins functionality
TL;DR: In this paper, the authors explored the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E), and egg white protein (EW).
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Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect.
TL;DR: It was found that the reduction of particle size was related to the increase of foaming capacity of SPI, and the invariable elasticity of the interfacial films could explain the stability of foams over time.
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Interfacial and foaming properties of soy protein and their hydrolysates
TL;DR: In this article, the impact of soy protein hydrolysis on foaming and interfacial properties and the relationship between them was analyzed. But the authors did not consider the effect of foam overrun and foam collapse.
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Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
TL;DR: In this paper, the effect of different non-surface active polysaccharides on the foaming properties of intact and hydrolysed sunflower protein isolate (SP) at neutral pH was studied.
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Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface
Karina D. Martínez,Cecilio Carrera Sánchez,Víctor M. Pizones Ruiz-Henestrosa,Juan M. Rodríguez Patino,Ana M.R. Pilosof +4 more
TL;DR: In this article, the effect of limited hydrolysis of soy protein on the interactions with polysaccharides with and without surface activity at the air-water interface at neutral pH where a limited incompatibility between macromolecules can occur.