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Candal, Roberto Jorge
131  results:
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1

Crystallization and polymorphic behaviors of cocoa butter a..:

Ramos Ramos, María Regina ; García Londoño, Víctor Alonso ; Borroni, Virginia..
Journal of the American Oil Chemists' Society.  100 (2023)  10 - p. 759-773 , 2023
Link: https://doi.org/10.1002/..
 
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2

Effects of the geometry of reinforcement on physical proper..:

Hoyos Merlano, Nurys Tatiana ; Guz, Lucas ; Borroni, Virginia..
Biopolymers.  114 (2023)  2 - p. , 2023
Link: https://doi.org/10.1002/..
 
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3

Nanoreinforcement as a strategy to improve physical propert..:

Hoyos-Merlano, Nurys Tatiana ; Borroni, Virginia ; Rodriguez-Batiller, María José..
Food Research International.  162 (2022)  - p. 112178 , 2022
Link: https://doi.org/10.1016/..
 
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4

Effect of sucrose esters on polymorphic behavior and crysta..:

Rodríguez‐Negrette, Ana Carolina ; Rodríguez‐Batiller, María José ; García‐Londoño, Victor Alonso...
Journal of the American Oil Chemists' Society.  99 (2021)  1 - p. 27-41 , 2021
Link: https://doi.org/10.1002/..
 
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5

Structural characterization of nanoemulsions stabilized wit..:

Montes de Oca-Avalos, Juan Manuel ; Huck-Iriart, Cristián ; Borroni, Virginia...
Current Research in Food Science.  3 (2020)  - p. 113-121 , 2020
Link: https://doi.org/10.1016/..
 
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6

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat:..:

Rodríguez‐Negrette, Ana Carolina ; Rodríguez‐Batiller, María José ; García‐Londoño, Victor Alonso...
Journal of the American Oil Chemists' Society.  97 (2020)  11 - p. 1215-1228 , 2020
Link: https://doi.org/10.1002/..
 
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7

REMOVAL OF REACTIVE BLACK 5 FROM TEXTILE WASTEWATER BY OZON..:

Hanela, Sergio Daniel ; Fantoni, Sofia ; Cainzos, Verónica...
Latin American Applied Research - An international journal.  50 (2020)  2 - p. 101-107 , 2020
Link: https://doi.org/10.52292..
 
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8

Physical and structural properties of whey protein concentr..:

Montes-de-Oca-Ávalos, Juan Manuel ; Altamura, Davide ; Herrera, María Lidia...
Food Packaging and Shelf Life.  26 (2020)  - p. 100590 , 2020
Link: https://doi.org/10.1016/..
 
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9

Relationship between nano/micro structure and physical prop..:

Montes-de-Oca-Ávalos, Juan Manuel ; Altamura, Davide ; Candal, Roberto Jorge...
Food Research International.  105 (2018)  - p. 129-139 , 2018
Link: https://doi.org/10.1016/..
 
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10

Nanoemulsions: stability and physical properties:

de Oca-Ávalos, Juan Manuel Montes ; Candal, Roberto Jorge ; Herrera, María Lidia
Current Opinion in Food Science.  16 (2017)  - p. 1-6 , 2017
Link: https://doi.org/10.1016/..
 
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11

New insights about flocculation process in sodium caseinate..:

Huck-Iriart, Cristián ; Montes-de-Oca-Ávalos, Juan ; Herrera, María Lidia...
Food Research International.  89 (2016)  - p. 338-346 , 2016
Link: https://doi.org/10.1016/..
 
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12

Effect of processing conditions and composition on sodium c..:

Huck-Iriart, Cristián ; Candal, Roberto Jorge ; Herrera, María Lidia
Procedia Food Science.  1 (2011)  - p. 116-122 , 2011
Link: https://doi.org/10.1016/..
 
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13

Structures and stability of lipid emulsions formulated with..:

Huck-Iriart, Cristián ; Álvarez-Cerimedo, María Soledad ; Candal, Roberto Jorge.
Current Opinion in Colloid & Interface Science.  16 (2011)  5 - p. 412-420 , 2011
Link: https://doi.org/10.1016/..
 
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14

Stability of emulsions formulated with high concentrations ..:

Álvarez Cerimedo, María Soledad ; Iriart, Cristián Huck ; Candal, Roberto Jorge.
Food Research International.  43 (2010)  5 - p. 1482-1493 , 2010
Link: https://doi.org/10.1016/..
 
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15

Structural characterization of nanoemulsions stabilized wit..:

Montes de Oca-Avalos, Juan Manuel ; Huck-Iriart, Cristián ; Borroni, Virginia...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473382/.  , 2020
Link: http://www.ncbi.nlm.nih...
 
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