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Rubiolo, Amelia
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1

Heat treatment of calcium alginate films obtained by ultras..:

Soazo, Marina ; Báez, Germán ; Barboza, Andrea...
Food Hydrocolloids.  51 (2015)  - p. 193-199 , 2015
Link: https://doi.org/10.1016/..
 
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2

Hydrophilic and hydrophobic interactions in cross-linked ch..:

Mengatto, Luciano ; Ferreyra, María Graciela ; Rubiolo, Amelia..
Materials Chemistry and Physics.  139 (2013)  1 - p. 181-186 , 2013
Link: https://doi.org/10.1016/..
 
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3

Powdered ᴅ-limonene microcapsules obtained by spray drying ..:

Castel, Virginia ; Rubiolo, Amelia C. ; Carrara, Carlos R.
Powder Technology.  417 (2023)  - p. 118263 , 2023
Link: https://doi.org/10.1016/..
 
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4

Influence of Maillard reaction extent on acid induced gels ..:

Spotti, María Julia ; Loyeau, Paula Andrea ; Marangón, Abril...
Food Hydrocolloids.  91 (2019)  - p. 224-231 , 2019
Link: https://doi.org/10.1016/..
 
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5

Brea gum as wall material in the microencapsulation of corn..:

Castel, Virginia ; Rubiolo, Amelia C. ; Carrara, Carlos R.
Food Research International.  103 (2018)  - p. 76-83 , 2018
Link: https://doi.org/10.1016/..
 
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6

Improvement of emulsifying properties of Brea gum by contro..:

Castel, Virginia ; Rubiolo, Amelia C. ; Carrara, Carlos R.
Food Hydrocolloids.  85 (2018)  - p. 93-101 , 2018
Link: https://doi.org/10.1016/..
 
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7

Characterisation of freeze-dried flaxseed oil microcapsules..:

Fioramonti, Silvana A. ; Rubiolo, Amelia C. ; Santiago, Liliana G.
Powder Technology.  319 (2017)  - p. 238-244 , 2017
Link: https://doi.org/10.1016/..
 
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8

Droplet size distribution, rheological behavior and stabili..:

Castel, Virginia ; Rubiolo, Amelia C. ; Carrara, Carlos R.
Food Hydrocolloids.  63 (2017)  - p. 170-177 , 2017
Link: https://doi.org/10.1016/..
 
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9

Chromatographic fractionation and molecular mass characteri..:

Castel, Virginia ; Zivanovic, Svetlana ; Jurat‐Fuentes, Juan L...
Journal of the Science of Food and Agriculture.  96 (2016)  13 - p. 4345-4350 , 2016
Link: https://doi.org/10.1002/..
 
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10

Use of an exogenous carboxypeptidase to accelerate proteoly..:

Ceruti, Roberto J. ; Pirola, María B. ; Ramos, Elisabet...
Czech Journal of Food Sciences.  34 (2016)  5 - p. 445-455 , 2016
Link: https://doi.org/10.17221..
 
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11

Influence of freezing temperature and maltodextrin concentr..:

Fioramonti, Silvana A. ; Arzeni, Carolina ; Pilosof, Ana M.R...
Journal of Food Engineering.  156 (2015)  - p. 31-38 , 2015
Link: https://doi.org/10.1016/..
 
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12

Biopolymer nanoparticles designed for polyunsaturated fatty..:

Perez, Adrián A. ; Sponton, Osvaldo E. ; Andermatten, Romina B...
Food Chemistry.  188 (2015)  - p. 543-550 , 2015
Link: https://doi.org/10.1016/..
 
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13

Multilayer emulsions as a strategy for linseed oil microenc..:

Fioramonti, Silvana A. ; Martinez, María J. ; Pilosof, Ana M.R...
Food Hydrocolloids.  43 (2015)  - p. 8-17 , 2015
Link: https://doi.org/10.1016/..
 
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14

Effect of pH on the effectiveness of whey protein/glycerol ..:

Pérez, Leonardo M. ; Soazo, Marina del V. ; Balagué, Claudia E...
Food Control.  37 (2014)  - p. 298-304 , 2014
Link: https://doi.org/10.1016/..
 
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15

Purification of an l-arabinose isomerase from Enterococcus ..:

Torres, Pedro R. ; Manzo, Ricardo M. ; Rubiolo, Amelia C...
Journal of Molecular Catalysis B: Enzymatic.  102 (2014)  - p. 99-105 , 2014
Link: https://doi.org/10.1016/..
 
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