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D-Index
51
Citations
8548
World Ranking
14045
National Ranking
18

Overview

Ana M.R. Pilosof is a researcher affiliated with the University of Buenos Aires in Argentina. Their work spans several interconnected domains within agricultural and biological sciences and biochemistry, genetics, and molecular biology. The main areas of study include food science, molecular biology, nutrition and dietetics, inorganic chemistry, and organic chemistry.

Their research primarily focuses on mechanisms involving proteins in food systems alongside food chemistry and fat analysis. Other notable topics include protein hydrolysis and bioactive peptides, polysaccharides composition and applications, coconut research and applications, enzyme catalysis and immobilization, and microencapsulation and drying processes.

Frequent co-authors collaborating with Ana M.R. Pilosof include Fernando A. Bellesi, Carolina Arzeni, Julieta N. Naso, Víctor M. Pizones Ruiz-Henestrosa, and Anashareth W. Herrera.

Their publication record comprises work published in specialized venues emphasizing food science and technology. The most common publication venues for their research are:

  • Food Hydrocolloids
  • Food Research International
  • SSRN Electronic Journal
  • Food Hydrocolloids for Health
  • LWT

Recent papers authored or co-authored by Ana M.R. Pilosof include:

  • "Potential implications of food proteins-bile salts interactions" (2021) published in Food Hydrocolloids
  • "Solubilization of lipolysis products in mixed micelles is enhanced in presence of bile salts and Tween 80 as revealed by a model study (oleic acid) and emulsified chia-oil" (2022) published in Food Research International
  • "Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination" (2022) published in LWT
  • "Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis" (2021) published in Food Hydrocolloids
  • "Outstanding performance of gelatin as folic acid carrier: Assessment of photoprotection, bioaccessibility and gelling properties of the protein" (2022) published in Food Hydrocolloids

Best Publications

  • Comparative study of high intensity ultrasound effects on food proteins functionality

    C. Arzeni;K. Martínez;P. Zema;P. Zema;A. Arias

  • Protein–polysaccharide interactions at fluid interfaces

    Juan Miguel Rodríguez Patino;Ana M.R. Pilosof;Ana M.R. Pilosof

  • Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect.

    Rocío Morales;Karina D. Martínez;Víctor M. Pizones Ruiz-Henestrosa;Ana M.R. Pilosof

  • Functionality of egg white proteins as affected by high intensity ultrasound

    Carolina Arzeni;Oscar E. Pérez;Oscar E. Pérez;Ana M.R. Pilosof;Ana M.R. Pilosof

  • Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white

    Oscar E. Perez;Ana M.R. Pilosof

  • Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

    Mariana von Staszewski;Victor M. Pizones Ruiz-Henestrosa;Ana M.R. Pilosof

  • Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

    Mariana von Staszewski;Mariana von Staszewski;Ana M.R. Pilosof;Ana M.R. Pilosof;Rosa J. Jagus

  • Interfacial and foaming properties of soy protein and their hydrolysates

    Karina D. Martínez;Cecilio Carrera Sánchez;Juan M. Rodríguez Patino;Ana M.R. Pilosof

  • Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

    Mariana von Staszewski;Federico L. Jara;Ana L.T.G. Ruiz;Rosa J. Jagus

  • Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

    Silvio David Rodríguez;Mariana Von Staszewski;Ana Maria Renata Pilosof

  • κ -Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties

    R.I. Baeza;D.J. Carp;O.E. Pérez;A.M.R. Pilosof

  • Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

    Maria Julia Spotti;María Julia Martinez;Ana Maria Renata Pilosof;Mario César Candioti

  • Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

    Silvana Alejandra Fioramonti;María Julia Martinez;Ana Maria Renata Pilosof;Amelia Catalina Rubiolo

  • Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air-water interface

    Rosa Baeza;Cecilio Carrera Sanchez;Ana M.R. Pilosof;Juan M. Rodríguez Patino

  • Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams

    K.D. Martinez;R.I. Baeza;F. Millán;A.M.R. Pilosof

  • Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour

    Bruna Menegassi;Ana M.R. Pilosof;José A.G. Arêas

  • Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH

    Nerina Andrea Camino;Ana Maria Renata Pilosof

  • Influence of green tea polyphenols on the colloidal stability and gelation of WPC

    Mariana von Staszewski;Mariana von Staszewski;Rosa J. Jagus;Ana M.R. Pilosof;Ana M.R. Pilosof

  • Rheological properties of food gums as related to their water binding capacity and to soy protein interaction

    V.E. Sánchez;G.B. Bartholomai;A.M.R. Pilosof

  • Enzymatic modification of soy protein concentrates by fungal and bacterial proteases

    L. S. Bernardi Don;A. M. R. Pilosof;G. B. Bartholomai

  • Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields

    P Molinari;A.M.R Pilosof;R.J Jagus

Frequent Co-Authors

Juan M. Rodríguez Patino
Juan M. Rodríguez Patino University of Seville
Manuela Pintado
Manuela Pintado Catholic University of Portugal
María Cristina Añón
María Cristina Añón National University of La Plata
Mar Villamiel
Mar Villamiel Spanish National Research Council
Teresa Requena
Teresa Requena Spanish National Research Council
Silvia N. J. Moreno
Silvia N. J. Moreno University of Georgia

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