Author

Jorge Ventureira

Observed names: J. Ventureira, J.L. Ventureira, Jorge L Ventureira, Jorge L. Ventureira, Jorge Luis Ventureira, Ventureira, Jorge Luis

Observed institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Institut Agro Rennes-Angers, Science et Technologie du Lait et de l'Oeuf, Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Universidad Nacional de La Plata

OpenAlex ID: A5110081445

Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications

2016 · Denis Chéreau, Pauline Videcoq, et al. · OCL · 106

Foaming and emulsifying properties of fatty acids neutralized by tetrabutylammonium hydroxide

2012 · Anne-Laure Fameau, Jorge Ventureira, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 44

Self-Assembly, Foaming, and Emulsifying Properties of Sodium Alkyl Carboxylate/Guanidine Hydrochloride Aqueous Mixtures

2011 · Anne-Laure Fameau, Bérénice Houinsou-Houssou, et al. · Langmuir · 44

Structural heterogeneity of milk casein micelles: a SANS contrast variation study

2014 · Antoine Bouchoux, Jorge Ventureira, et al. · Soft Matter · 41

Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures

2012 · J.L. Ventureira, E.N. Martínez, et al. · Food Hydrocolloids · 38

Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

2011 · Jorge L. Ventureira, Agustín J. Bolontrade, et al. · LWT · 36

Physicochemical, functional and angiotensin converting enzyme inhibitory properties of amaranth ( Amaranthus hypochondriacus ) 7S globulin

2011 · Alejandra V Quiroga, Paula Aphalo, et al. · Journal of the Science of Food and Agriculture · 28

Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH

2010 · J. Ventureira, E.N. Martínez, et al. · Food Hydrocolloids · 26

Propiedades estructurales y funcionales de preparados proteicos de amaranto modificados y soja-amaranto

2010 · Ventureira, Jorge Luis · 5

Correction: Structural heterogeneity of milk casein micelles: a SANS contrast variation study

2014 · Antoine Bouchoux, Jorge Ventureira, et al. · Soft Matter

Structure interne de la micelle de caséine par SANS et variation de contraste

2012 · Bouchoux, Antoine, Ventureira, Jorge Luis, et al. · HAL

Works count: 11

Citation count: 368

H-index: 8

I10-index: 8