| 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 | 183 | 1998 |
| Effect of high-pressure treatment on emulsifying properties of soybean proteins MC Puppo, F Speroni, N Chapleau, M de Lamballerie, MC Añón, M Anton Food Hydrocolloids 19 (2), 289-296, 2005 | 179 | 2005 |
| 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 | 122 | 2004 |
| 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 | 114 | 2011 |
| Soybean protein dispersions at acid pH. Thermal and rheological properties MC Puppo, MC Afñón Journal of Food Science 64 (1), 50-56, 1999 | 111 | 1999 |
| 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 | 101 | 1995 |
| 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 | 88 | 2008 |
| 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 | 80 | 2008 |
| 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 | 72 | 2009 |
| 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 | 71 | 2009 |
| Rheological characterization of amaranth protein gels MV Avanza, MC Puppo, MC Añón Food hydrocolloids 19 (5), 889-898, 2005 | 70 | 2005 |
| 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 | 66 | 2008 |
| 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 | 58 | 2011 |
| 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 | 58 | 2007 |
| 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 | 56 | 2013 |
| 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 | 56 | 2012 |
| 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 | 53 | 2011 |
| 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 | 52 | 1998 |
| Use of enzymes to minimize dough freezing damage ME Steffolani, PD Ribotta, GT Perez, MC Puppo, AE León Food and Bioprocess Technology 5 (6), 2242-2255, 2012 | 44 | 2012 |
| Physicochemical and rheological characterization of wheat flour dough MC Puppo, A Calvelo, MC Añón Cereal Chemistry 82 (2), 173-181, 2005 | 44 | 2005 |
