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Palazolo, Gonzalo
65
results:
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Online (65)
Mediatypes
Articles (Online) (28)
OpenAccess-fulltext (37)
Languages
english (51)
spanish (13)
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?
1
Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, ..:
Sobral, Pablo
;
Ossa, J.
;
Palazolo, Gonzalo
.
Polish Journal of Food and Nutrition Sciences. 68 (2018) 4 - p. 347-358 , 2018
Link:
https://doi.org/10.1515/..
?
2
Heat Treatment of β-Lactoglobulin: Structural Changes Stud..:
Palazolo, Gonzalo
;
Rodríguez, Fernanda
;
Farruggia, Beatriz
..
Journal of Agricultural and Food Chemistry. 48 (2000) 9 - p. 3817-3822 , 2000
Link:
https://doi.org/10.1021/..
?
3
Pea protein isolate–soluble soybean polysaccharides electro..:
Igartúa, Daniela Edith
;
Balcone, Agustina
;
Platania, Fedra Agustina
..
Journal of the Science of Food and Agriculture. , 2024
Link:
https://doi.org/10.1002/..
?
4
Rice proteins – Gum arabic coacervates: Effect of pH and po..:
Igartúa, Daniela E.
;
Dichano, María Celeste
;
Morales Huanca, Maxwell N.
..
Food Research International. 188 (2024) - p. 114399 , 2024
Link:
https://doi.org/10.1016/..
?
5
Optimization of emulsification conditions with rice bran co..:
Bonifacino, Carla
;
López, Débora N.
;
Palazolo, Gonzalo G.
..
Journal of Food Science. 89 (2024) 4 - p. 2174-2187 , 2024
Link:
https://doi.org/10.1111/..
?
6
Combination of pH-shifting, ultrasound, and heat treatments..:
Igartúa, Daniela E.
;
Dichano, M. Celeste
;
Ferrari, Sofia B.
..
Food Chemistry. 433 (2024) - p. 137319 , 2024
Link:
https://doi.org/10.1016/..
?
7
Acid emulsions stabilized by soy whey concentrates and solu..:
Sebastian Henao Ossa, J.
;
Wagner, Jorge R.
;
Palazolo, Gonzalo G.
Food Chemistry. 424 (2023) - p. 136421 , 2023
Link:
https://doi.org/10.1016/..
?
8
Impact of heat treatment in whey proteins-soluble soybean p..:
Igartúa, Daniela E.
;
Platania, Fedra A.
;
Balcone, Agustina
..
Applied Food Research. 2 (2022) 2 - p. 100184 , 2022
Link:
https://doi.org/10.1016/..
?
9
Effects of pH, protein:polysaccharide ratio, and NaCl-added..:
Igartúa, Daniela E.
;
Cabezas, Dario M.
;
Palazolo, Gonzalo G.
Food Chemistry Advances. 1 (2022) - p. 100123 , 2022
Link:
https://doi.org/10.1016/..
?
10
Impact of environmental stresses on the stability of acidic..:
Henao Ossa, J. Sebastian
;
Wagner, Jorge R.
;
Palazolo, Gonzalo G.
Current Research in Food Science. 5 (2022) - p. 498-505 , 2022
Link:
https://doi.org/10.1016/..
?
11
Double (W1/O/W2) and Simple (O/W2) Emulsions Prepared with ..:
Rando, María S.
;
Palazolo, Gonzalo G.
;
Márquez, Andrés L.
European Journal of Lipid Science and Technology. 124 (2021) 2 - p. , 2021
Link:
https://doi.org/10.1002/..
?
12
Study of emulsifying properties of soluble proteins obtaine..:
Bonifacino, Carla
;
Palazolo, Gonzalo G.
;
Panizzolo, Luis A.
.
Journal of the American Oil Chemists' Society. 98 (2021) 8 - p. 851-860 , 2021
Link:
https://doi.org/10.1002/..
?
13
Influence of chemical composition and structural properties..:
Henao Ossa, J. Sebastian
;
Wagner, Jorge R.
;
Palazolo, Gonzalo G.
Food Research International. 128 (2020) - p. 108772 , 2020
Link:
https://doi.org/10.1016/..
?
14
Nanoparticles assembled from mixtures of whey protein isola..:
Cabezas, Darío M.
;
Pascual, Guido N.
;
Wagner, Jorge R.
.
Food Hydrocolloids. 95 (2019) - p. 445-453 , 2019
Link:
https://doi.org/10.1016/..
?
15
Heat treatments of defatted soy flour: Impact on protein st..:
Ingrassia, Romina
;
Palazolo, Gonzalo Gastón
;
Wagner, Jorge Ricardo
.
Food Structure. 22 (2019) - p. 100130 , 2019
Link:
https://doi.org/10.1016/..
1-15