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Darío M. Cabezas

Observed names: Cabezas, Dario M., Cabezas, Dario Marcelino, D. M. Cabezas, D.M. Cabezas, Dario Cabezas, Dario M Cabezas, Dario M. Cabezas, Dario Marcelino Cabezas, Darío M Cabezas, Darío Marcelino Cabezas
ORCID: 0000-0002-7920-4852
Observed ORCID: 0000-0002-7920-4852
OpenAlex ID: A5078237072
Emulsifying Properties of Different Modified Sunflower Lecithins
2011 · D. M. Cabezas, R. Madoery, et al. · Journal of the American Oil Chemists Society · 94
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Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate
2023 · Daniela E. Igartúa, M. Celeste Dichano, et al. · Food Chemistry · 84
Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
2019 · Darío M. Cabezas, Guido N. Pascual, et al. · Food Hydrocolloids · 81
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A review of techno-functional properties of legume proteins and their potential for development of new products
2024 · Claudia Huamaní-Perales, Julio Vidaurre-Ruiz, et al. · European Food Research and Technology · 65
Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
2017 · M.C. Porfiri, J. Vaccaro, et al. · Food Hydrocolloids · 53
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Sunflower Lecithin: Application of a Fractionation Process with Absolute Ethanol
2008 · D. M. Cabezas, B. W. K. Diehl, et al. · Journal of the American Oil Chemists Society · 45
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Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter
2021 · Juan J. Burbano, Darío M. Cabezas, et al. · LWT · 44
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Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation
2022 · Daniela E. Igartúa, Dario M. Cabezas, et al. · Food Chemistry Advances · 40
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Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions
2013 · Estefania N. Guiotto, Dario M. Cabezas, et al. · European Journal of Lipid Science and Technology · 36
Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures
2015 · Dario M. Cabezas, Bernd W. K. Diehl, et al. · European Journal of Lipid Science and Technology · 35
Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability
2024 · Daniela E. Igartúa, María Celeste Dichano, et al. · Food Research International · 31
Impact of heat treatment in whey proteins-soluble soybean polysaccharides electrostatic complexes in different pH and biopolymer mass ratio conditions
2022 · Daniela E. Igartúa, Fedra A. Platania, et al. · Applied Food Research · 26
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Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour
2016 · María Cecilia Porfiri, Darío Marcelino Cabezas, et al. · Journal of Food Science and Technology · 25
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Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins
2022 · Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, et al. · Journal of the Science of Food and Agriculture · 24
Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins
2019 · Carla Bonifacino, Eugenia Franco‐Fraguas, et al. · Journal of the Science of Food and Agriculture · 22
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Soybean okara: Effect of ultrasound on compositional and emulsifying properties
2021 · Yeisson A. Moscoso Ospina, María C. Porfiri, et al. · International Journal of Food Science & Technology · 20
Soybean Hull Insoluble Polysaccharides: Improvements of Its Physicochemical Properties Through High Pressure Homogenization
2019 · Analía C. Colletti, Juan Francisco Delgado, et al. · Food Biophysics · 19
Effect of processing parameters on sunflower phosphatidylcholine‐enriched fractions extracted with aqueous ethanol
2009 · Dario M. Cabezas, Bernd Diehl, et al. · European Journal of Lipid Science and Technology · 18
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Effect of ultrasonic treatment on soybean okara to be used as a gluten‐free bread improver
2023 · Yeisson A Moscoso Ospina, Melina E. Lionello, et al. · International Journal of Food Science & Technology · 17
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Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach
2022 · Juan José Burbano, Darío Marcelino Cabezas, et al. · International Journal of Food Science & Technology · 17
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH
2017 · Dario M. Cabezas, Mariana Pereira Ortiz, et al. · Food Research International · 17
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Sprouted Andean grains: an alternative for the development of nutritious and functional products
2022 · Shigeki De-La-Cruz-Yoshiura, Julio Vidaurre-Ruiz, et al. · Food Reviews International · 16
Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality
2022 · Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, et al. · Food Science and Technology International · 16
Tarwi okara (Lupinus mutabilis) native and modified by high-intensity ultrasound as a gluten-free bread improver
2025 · Claudia Huamaní-Perales, Julio Vidaurre-Ruiz, et al. · Food Hydrocolloids · 13
Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product
2024 · Juan José Burbano, Darío Marcelino Cabezas, et al. · Plant Foods for Human Nutrition · 11
Works count: 60
Citation count: 956
H-index: 18
I10-index: 28
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