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Sobral, Pablo A.
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1

Starch Nanocomposite Films: Migration Studies of Nanopartic..:

Ortega, Florencia ; Sobral, Pablo ; Jios, Jorge L...
Polymers.  14 (2022)  9 - p. 1636 , 2022
Link: https://doi.org/10.3390/..
 
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2

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/..
 
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3

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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4

Freeze-thaw stability of oil-in-water emulsions prepared wi..:

Palazolo, Gonzalo G. ; Sobral, Pablo A. ; Wagner, Jorge R.
Food Hydrocolloids.  25 (2011)  3 - p. 398-409 , 2011
Link: https://doi.org/10.1016/..
 
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5

Effect of Water Content on Thermal Behavior of Freeze-Dried..:

Sobral, Pablo A. ; Palazolo, Gonzalo G. ; Wagner, Jorge R.
Journal of Agricultural and Food Chemistry.  59 (2011)  8 - p. 3950-3956 , 2011
Link: https://doi.org/10.1021/..
 
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6

Thermal Behavior of Soy Protein Fractions Depending on Thei..:

Sobral, Pablo A. ; Palazolo, Gonzalo G. ; Wagner, Jorge R.
Journal of Agricultural and Food Chemistry.  58 (2010)  18 - p. 10092-10100 , 2010
Link: https://doi.org/10.1021/..
 
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7

Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, ..:

Sobral Pablo A ; Ossa J. Sebastian Henao ; Palazolo Gonzalo G.
http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0008/pjfns-2018-0008.xml?format=INT.  , 2018
Link: https://doi.org/10.1515/..
 
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8

Evaluación de geles ácidos de aislados proteicos de lactosu..:

Ingrassia, Romina ; Sobral, Pablo ; Wagner, Jorge Ricardo.
978-987-702-043-4.  , 2013
Link: http://hdl.handle.net/21..
 
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9

Capacidad emulsionante de sueros de soja:

Wagner, Jorge ; Sobral, Pablo
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/68/59.  , 2011
Link: https://ojs.latu.org.uy/..
 
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10

Estabilidad de emulsiones preparadas con proteínas de suero..:

Wagner, Jorge ; Sobral, Pablo
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/128/83.  , 2011
Link: https://ojs.latu.org.uy/..
 
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11

Contribution of the Starch, Protein, and Lipid Fractions to..:

Tapia Blácido, D ; Mauri, Adriana Noemi ; Menegalli, F.C..
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yykfz8oq.  ,
Link: http://hdl.handle.net/11..
 
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12

Impact of sample aging on freeze-thaw stability of oil-in-w..:

Palazolo, Gonzalo Gastón ; Sobral, Pablo A ; Wagner, Jorge Ricardo
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2015.1126724.  ,
Link: http://hdl.handle.net/11..
 
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13

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

Palazolo, Gonzalo Gastón ; Sobral, Pablo A ; Wagner, Jorge Ricardo
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.07.010.  ,
Link: http://hdl.handle.net/11..
 
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14

Cuantificación de oligoelementos y otros metales por ICP-OE..:

Sobral, Pablo Antonio
http://digital.cic.gba.gob.ar/handle/11746/10746.  , 2020
Link: http://digital.cic.gba.g..
 
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15

Suero de soja y sus proteínas aisladas : Estudio de propied..:

Sobral, Pablo Antonio
http://sedici.unlp.edu.ar/handle/10915/47001.  , 2015
Link: http://sedici.unlp.edu.a..
 
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