LINGIARDI, NADIA; GALANTE, MICAELA; SPELZINI, DARÍO

Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels

JSFA reports; Año: 2024 vol. 4 p. 208 - 219

LINGIARDI, NADIA; GALANTE, MICAELA; SPELZINI, DARÍO

Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties

FOOD BIOPHYSICS; Año: 2024 vol. 20

BALDOR, SOFÍA; VENICA, DANIELA DEL ROSARIO; CARDOZO, LAURA; BÉRTOLO, LUCÍA; BOTTERO, MARÍA GIANINA; RODRIGUEZ-LIVOV, LUCÍA; GIUDICI, ALDANA; DIANI, VALERIANA; LÓPEZ, DÉBORA NATALIA; GALANTE, MICAELA; SPELZINI, DARÍO; PEDRIDO, MARÍA LAURA; BOERIS, VALERIA

Assessment of physicochemical parameters in argentinian Yerba Mate: Variability among different commercial brands

Food and Humanity; Año: 2023 vol. 1 p. 1082 - 1090

LINGIARDI, NADIA; GALANTE, MICAELA; SPELZINI, DARÍO

Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties

FOOD BIOPHYSICS; Año: 2023

MIGONI,ARIANA; GALANTE, MICAELA; HIDALGO MARÍA EUGENIA

Metodologías verdes para la obtención de extractos a partir de hojas de Prosopis Ruscifolia Griseb (vinal)

Revista Integración + Divulgación de Trabajos Científicos. Universidad de Concepción del Uruguay; Lugar: CONCEPCION DEL URUGUAY; Año: 2023

LINGIARDI, NADIA; GALANTE, MICAELA; DE SANCTIS, MARIANA; SPELZINI, DARÍO

Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

FOOD CHEMISTRY; Año: 2022 vol. 394

GALANTE, MICAELA; DE FLAVIIS, RICCARDO; BOERIS, VALERIA; SPELZINI, DARÍO

Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020

GALANTE, MICAELA; BOERIS, VALERIA; PATRICIA RISSO

Evaluation of the effect of Gleditsia amorphoides gum on the properties of the rennet-induced milk protein gels

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2019

GALANTE, MICAELA; DE FLAVIIS, RICCARDO; BOERIS, VALERIA; SPELZINI, DARÍO

Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2019

DÉBORA LOPEZ; MICAELA GALANTE; GERMÁN RUGGIERI; JULIA PIARUCHI; MARÍA E DIB; NATALIA MONTELLANO DURÁN; JULIA LOMBARDI; MARIANA DE SANCTIS; VALERIA BOERIS; PATRICIA RISSO; DARÍO SPELZINI

Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018

MICAELA GALANTE; VALERIA BOERIS; ESTELA ÁLVAREZ; PATRICIA RISSO

Microstructural and textural properties of rennet-induced milk protein gel: Effect of Guar Gum

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2018 vol. 20 p. 2569 - 2578

MONTELLANO DURAN, NATALIA; GALANTE, MICAELA; SPELZINI, DARÍO; BOERIS, VALERIA

The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 107 p. 683 - 690

DÉBORA LOPEZ; MICAELA GALANTE; GERALDINE RAIMUNDO; DARÍO SPELZINI; VALERIA BOERIS

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2018

LÓPEZ, DÉBORA N.; GALANTE, MICAELA; ROBSON, MARÍA; BOERIS, VALERIA; SPELZINI, DARÍO

Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2018 vol. 109 p. 152 - 159

MICAELA GALANTE; YANINA PAVÓN; SANDRA LAZZARONI; MARINA SOAZO; SILVIA COSTA; VALERIA BOERIS; PATRICIA RISSO; SERGIO ROZYCKI

Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2017 vol. 70

DÉBORA LOPEZ; MICAELA GALANTE; ESTELA ÁLVAREZ; PATRICIA RISSO; VALERIA BOERIS

Physicochemical study of mixed systems composed by bovine caseinate and the galactomannan from Gleditsia amorphoides

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2017 vol. 173 p. 1 - 6

DÉBORA LOPEZ; MICAELA GALANTE; ESTELA ÁLVAREZ; PATRICIA RISSO; VALERIA BOERIS

Effect of the espina corona gum on caseinate acid-induced gels

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 85 p. 121 - 128

YANINA PAVÓN; MICAELA GALANTE; VALERIA BOERIS; PATRICIA RISSO; SANDRA LAZZARONI; SERGIO ROZYCKI

Desarrollo de quesos frescos funcionales y saludables a partir de leche bovina

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2015 vol. 85 p. 40 - 48

MICAELA GALANTE; MARIA SOLEDAD BELLUZO; GUILLERMO PICÓ; VALERIA BOERIS

Interaction of catalase with carrageenan applied to its recovery from murine liver

SEPARATION AND PURIFICATION TECHNOLOGY; Año: 2013 vol. 111 p. 125 - 130