| Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions DA Sorgentini, JR Wagner, MC Anon Journal of Agricultural and Food Chemistry 43 (9), 2471-2479, 1995 | 322 | 1995 |
| Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates JR Wagner, DA Sorgentini, MC Añón Journal of Agricultural and Food Chemistry 48 (8), 3159-3165, 2000 | 225 | 2000 |
| Electrophoretic, solubility and functional properties of commercial soy protein isolates EL Arrese, DA Sorgentini, JR Wagner, MC Anon Journal of Agricultural and Food Chemistry 39 (6), 1029-1032, 1991 | 216 | 1991 |
| Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates GG Palazolo, DA Sorgentini, JR Wagner Food Hydrocolloids 19 (3), 595-604, 2005 | 174 | 2005 |
| Comparative study of foaming properties of whey and isolate soybean proteins DA Sorgentini, JR Wagner Food research international 35 (8), 721-729, 2002 | 138 | 2002 |
| Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates JR Wagner, DA Sorgentini, MC Anon Journal of Agricultural and Food Chemistry 44 (7), 1881-1889, 1996 | 132 | 1996 |
| Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins DA SORGENTINI, JR WAGNER Journal of Food Biochemistry 23 (5), 489-507, 1999 | 125 | 1999 |
| Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions GG Palazolo, DA Sorgentini, JR Wagner Journal of the American Oil Chemists' Society 81, 625-632, 2004 | 103 | 2004 |
| Effect of physical and chemical factors on rheological behavior of commercial soy protein isolates: protein concentration, water imbibing capacity, salt addition, and thermal … JR Wagner, DA Sorgentini, MC Anon Journal of agricultural and food chemistry 40 (10), 1930-1937, 1992 | 65 | 1992 |
| Relationships between different hydration properties of commercial and laboratory soybean isolates MC Añón, DA Sorgentini, JR Wagner Journal of Agricultural and Food Chemistry 49 (10), 4852-4858, 2001 | 60 | 2001 |
| Water imbibing capacity of soy protein isolates: influence of protein denaturation DA Sorgentini, JR Wagner, EL Arrese, MC Anon Journal of Agricultural and Food Chemistry 39 (8), 1386-1391, 1991 | 45 | 1991 |
| Rheological study of dispersions prepared with modified soybean protein isolates MC Puppo, DA Sorgentini, MC Añón Journal of the American Oil Chemists' Society 77 (1), 63-71, 2000 | 33 | 2000 |
| Rheological properties of emulsions containing modified soy protein isolates MC Puppo, DA Sorgentini, MC Añon Journal of the American Oil Chemists' Society 80 (6), 605-611, 2003 | 30 | 2003 |
| Thermal behavior, solubility and structural properties of soy concentrate hydrolyzed by new plant proteases LMI López, A Brullo, CL Natalucci, NO Caffini, DA Sorgentini, JR Wagner Journal of food biochemistry 22 (2), 125-141, 1998 | 19 | 1998 |
| Laboratory practical work as a technological process A Pich-Otero, S Molina-Ortiz, L Delaplace, O Castellani, D Hozbor, ... Biochemical Education 26 (4), 281-285, 1998 | 8 | 1998 |
| An experiment on glycogen biosynthesis in Escherichia coli AR Lodeiro, O Di Lorenzo, S Petruccelli, S Molina‐Ortiz, D Sorgentini Biochemical Education 22 (4), 213-215, 1994 | 6 | 1994 |
| Intermediate Stages in the Ribosomal Cycle of Reticulocytes G Favelukes, D Sorgentini, E Bard, C Martone de Borrajo Gene Expression and its Regulation: Proceedings of the Eleventh …, 1973 | 4 | 1973 |
| Relación entre propiedades fisicoquımicas e hidrodinámicas de aislado de soja comercial y de laboratorio J Wagner, D Sorgentini, M Anón Proteınas y Polisacáridos como Ingredientes Funcionales 87, 96, 2002 | 3 | 2002 |
| Enhancement of hydration and surface properties of soy isolates by thermal and acid treatments DA Sorgentini, MC Añón, JR Wagner Food emulsions and dispersions, 29-39, 2002 | 2 | 2002 |
| Effect of physical and chemical factors on rheological behavior of commercial soybean isolates: protein concentration, water imbibing capacity, salt addition, and thermal treatment JR Wanger, DA Sorgentini, MC Anon J Agric Food Chem 40 (10), 1930-1937, 1992 | 2 | 1992 |
