| Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution CC Sánchez, JMR Patino Food hydrocolloids 19 (3), 407-416, 2005 | 240 | 2005 |
| Implications of interfacial characteristics of food foaming agents in foam formulations JMR Patino, CC Sánchez, MRR Niño Advances in colloid and interface science 140 (2), 95-113, 2008 | 238 | 2008 |
| Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength VP Ruíz-Henestrosa, CC Sánchez, MMY Escobar, JJP Jiménez, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 309 (1-3 …, 2007 | 154 | 2007 |
| Morphological and structural characteristics of monoglyceride monolayers at the air− water interface observed by Brewster angle microscopy JM Rodríguez Patino, CC Sánchez, MR Rodríguez Niño Langmuir 15 (7), 2484-2492, 1999 | 147 | 1999 |
| Interactions between milk whey protein and polysaccharide in solution AA Perez, CR Carrara, CC Sánchez, JMR Patino, LG Santiago Food chemistry 116 (1), 104-113, 2009 | 146 | 2009 |
| Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH AA Perez, CR Carrara, CC Sánchez, LG Santiago, JMR Patino Food Hydrocolloids 23 (5), 1253-1262, 2009 | 146 | 2009 |
| Interfacial and foaming properties of soy protein and their hydrolysates KD Martínez, CC Sánchez, JMR Patino, AMR Pilosof Food Hydrocolloids 23 (8), 2149-2157, 2009 | 132 | 2009 |
| The effect of polar groups on structural characteristics of phospholipid monolayers spread at the air–water interface J Miñones Jr, JMR Patino, O Conde, C Carrera, R Seoane Colloids and Surfaces A: Physicochemical and Engineering Aspects 203 (1-3 …, 2002 | 130 | 2002 |
| Adsorption of whey protein isolate at the oil− water interface as a function of processing conditions: A rheokinetic study JM Rodríguez Patino, MR Rodríguez Niño, CC Sánchez Journal of agricultural and food chemistry 47 (6), 2241-2248, 1999 | 124 | 1999 |
| Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface R Baeza, CC Sanchez, AMR Pilosof, JMR Patino Food Hydrocolloids 19 (2), 239-248, 2005 | 123 | 2005 |
| Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH NA Camino, AMR Pilosof Food Hydrocolloids 25 (5), 1051-1062, 2011 | 121 | 2011 |
| Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies C Sanchez, CF Klopfenstein, CE Walker Cereal Chemistry 72 (1), 25-29, 1995 | 120 | 1995 |
| Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate JMR Patino, JM Conde, HM Linares, JJP Jiménez, CC Sánchez, ... Food Hydrocolloids 21 (5-6), 782-793, 2007 | 118 | 2007 |
| Structural and morphological characteristics of β-casein monolayers at the air–water interface JMR Patino, CC Sánchez, MRR Niño Food Hydrocolloids 13 (5), 401-408, 1999 | 107 | 1999 |
| Protein–emulsifier interactions at the air–water interface JMR Patino, MRR Niño, CC Sánchez Current opinion in colloid & interface science 8 (4-5), 387-395, 2003 | 96 | 2003 |
| Milk and soy protein films at the air–water interface MRR Niño, CC Sánchez, VP Ruíz-Henestrosa, JMR Patino Food Hydrocolloids 19 (3), 417-428, 2005 | 93 | 2005 |
| Dynamics of adsorption of hydroxypropyl methylcellulose at the air–water interface OE Pérez, CC Sánchez, AMR Pilosof, JMR Patino Food Hydrocolloids 22 (3), 387-402, 2008 | 89 | 2008 |
| Rheology of whey protein isolate‐xanthan mixed solutions and gels. Effect of pH and xanthan concentration C Sanchez, C Schmitt, VG Babak, J Hardy Food/Nahrung 41 (6), 336-343, 1997 | 87 | 1997 |
| Structural-dilatational characteristics relationships of monoglyceride monolayers at the air− water interface JM Rodríguez Patino, CC Sánchez, MR Rodríguez Niño, MC Fernández Langmuir 17 (13), 4003-4013, 2001 | 85 | 2001 |
| Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface KD Martínez, CC Sanchez, VP Ruíz-Henestrosa, JMR Patino, ... Food Hydrocolloids 21 (5-6), 813-822, 2007 | 84 | 2007 |
