Francisco Speroni

Effects of calcium and high pressure on soybean proteins: a calorimetric study.

M. Añón, M. Lamballerie, F. Speroni, 2010 .

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

M. Añón, A. Sancho, S. Vaudagna, 2016 .

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

M. Añón, M. C. Puppo, M. Anton, 2009 .

Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins

M. Añón, M. Lamballerie, F. Speroni, 2011 .