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Palazolo, Gonzalo G.
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1

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/..
 
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2

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/..
 
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3

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/..
 
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4

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/..
 
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5

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/..
 
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6

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/..
 
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7

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/..
 
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8

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/..
 
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9

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/..
 
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10

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/..
 
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11

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/..
 
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12

Emulsifying properties of defatted rice bran concentrates e..:

Bonifacino, Carla ; Franco‐Fraguas, Eugenia ; López, Débora N...
Journal of the Science of Food and Agriculture.  100 (2019)  3 - p. 1336-1343 , 2019
Link: https://doi.org/10.1002/..
 
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13

Effects of Calcium Content and Homogenization Method on the..:

Márquez, Andrés L. ; Wagner, Jorge R. ; Palazolo, Gonzalo G.
European Journal of Lipid Science and Technology.  120 (2018)  7 - p. , 2018
Link: https://doi.org/10.1002/..
 
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14

Impact of freeze-thaw treatment on the stability of calcium..:

Márquez, Andrés L. ; Salvatore, Georgina N. ; Otero, Romina G...
LWT - Food Science and Technology.  62 (2015)  1 - p. 474-481 , 2015
Link: https://doi.org/10.1016/..
 
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15

Dehydrated tofu whey as cryoprotectant in protein-stabilize..:

Palazolo, Gonzalo G. ; Sobral, Pablo A. ; Wagner, Jorge R.
LWT - Food Science and Technology.  50 (2013)  2 - p. 773-781 , 2013
Link: https://doi.org/10.1016/..
 
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