| 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 |
| Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties SEM Ortiz, JR Wagner Food research international 35 (6), 511-518, 2002 | 247 | 2002 |
| Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate AL Márquez, A Medrano, LA Panizzolo, JR Wagner Journal of colloid and interface science 341 (1), 101-108, 2010 | 238 | 2010 |
| Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment M Marsanasco, AL Márquez, JR Wagner, SV Alonso, NS Chiaramoni Food research international 44 (9), 3039-3046, 2011 | 233 | 2011 |
| 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 | 215 | 1991 |
| Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties JR Wagner, J Gueguen Journal of Agricultural and Food Chemistry 47 (6), 2181-2187, 1999 | 179 | 1999 |
| Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta MA Giménez, RJ González, J Wagner, R Torres, MO Lobo, NC Samman Food chemistry 136 (2), 538-545, 2013 | 174 | 2013 |
| 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 |
| 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 | 153 | 2004 |
| Influence of denaturation, hydrophobicity and sulfhydryl content on solubility and water absorbing capacity of soy protein isolates JR Wagner, MC AÑON Journal of Food Science 55 (3), 765-770, 1990 | 144 | 1990 |
| 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 |
| Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction DI Comas, JR Wagner, MC Tomás Food Hydrocolloids 20 (7), 990-996, 2006 | 133 | 2006 |
| 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 |
| Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates GG Palazolo, PA Sobral, JR Wagner Food hydrocolloids 25 (3), 398-409, 2011 | 130 | 2011 |
| Effect of freezing rate on the denaturation of myofibrillar proteins JR Wagner, MC Anon International Journal of Food Science & Technology 20 (6), 735-744, 1985 | 130 | 1985 |
| Effects of dissociation, deamidation, and reducing treatment on structural and surface active properties of soy glycinin JR Wagner, J Gueguen Journal of Agricultural and Food Chemistry 43 (8), 1993-2000, 1995 | 129 | 1995 |
| 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 |
| Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption FE Mitidieri, JR Wagner Food Research International 35 (6), 547-557, 2002 | 117 | 2002 |
| Surface functional properties of native, acid-treated, and reduced soy glycinin. 1. Foaming properties JR Wagner, J Guéguen Journal of Agricultural and Food Chemistry 47 (6), 2173-2180, 1999 | 111 | 1999 |
