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Matias Alejandro Via

The interfacial electrostatic potential modulates the insertion of cell-penetrating peptides into lipid bilayers
2018 · Matías A. Via, Joaquín Klug, et al. · Physical Chemistry Chemical Physics · 48
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Interaction of a Polyarginine Peptide with Membranes of Different Mechanical Properties
2019 · Matías A. Crosio, Matías A. Via, et al. · Biomolecules · 34
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Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route
2024 · Wenjie Xia, Tomasz Pawel Czaja, et al. · Food Hydrocolloids · 33
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Zein-stabilized emulsions by ethanol addition; stability and microstructure
2022 · Shaghayegh Keshanidokht, Matias Alejandro Via, et al. · Food Hydrocolloids · 33
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Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein
2023 · Shaghayegh Keshanidokht, Saket Kumar, et al. · Food Hydrocolloids · 29
Negative Dipole Potentials and Carboxylic Polar Head Groups Foster the Insertion of Cell-Penetrating Peptides into Lipid Monolayers
2018 · Matías A. Via, Mario G. Del Pópolo, et al. · Langmuir · 18
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté
2021 · Matias A. Via, Mathias Baechle, et al. · Physics of Fluids · 17
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Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein
2024 · Wenjie Xia, Ilianna Drositi, et al. · Food Research International · 15
Surface charge density and fatty acids enhance the membrane permeation rate of CPP–cargo complexes
2020 · Matías A. Via, Natalia Wilke, et al. · Soft Matter · 11
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Quantifying microstructure and molecular dynamics in plant-dairy based model gels using FLIM and STED microscopy
2025 · Vinay S.N. Mishra, Matias A. Via, et al. · Food Hydrocolloids · 8
Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties
2025 · Mathias Baechle, Matías A. Via, et al. · Food Biophysics · 7
A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose
2024 · Priscila Dayane de Freitas Santos, Shaghayegh Keshanidokht, et al. · LWT · 7
Foie gras pâté without force-feeding
2025 · Mathias Baechle, Arlete M. L. Marques, et al. · Physics of Fluids · 4
Multi-functional food structuring ingredients from jellyfish
2025 · Mie T. Pedersen, Matías A. Via, et al. · Food Hydrocolloids · 1
Characterizing freeze-thaw instability in pectin-stabilized dairy gels using STED and FLIM microscopy
2026 · Vinay S.N. Mishra, Matias Via, et al. · Food Hydrocolloids
Nanoscale Conformations of Casein Micelles and Pectins in Composite Food Systems
2026 · Vinay S. N. Mishra, Ellen Juel Pørtner, et al. · Food Biophysics
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Works count: 19
Citation count: 270
H-index: 9
I10-index: 9
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