BECAS
GOLZI MarÍa Eugenia
artículos
GOLZI, MARÍA EUGENIA; MARCHETTI, LUCAS; LORENZO, GABRIEL
Enhancing aquafaba from lentils and common beans functionality: the role of ultrasound and pH on their microstructure, molecular, and foaming properties
JOURNAL OF FOOD ENGINEERING; Año: 2026 vol. 408
BALQUINTA, MARÍA LAURA; NAGAI, NADIA FLORENCIA; GOLZI, MARÍA EUGENIA; PINO IBAÑEZ, NEUVIS ALEJANDRO; MARCHETTI, LUCAS; ANDRÉS, SILVINA CECILIA; LORENZO, GABRIEL; DOMÍNGUEZ-VALENCIA, RUBÉN
Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance
Foods; Año: 2026 vol. 15
GOLZI, MARÍA EUGENIA; MARCHETTI, LUCAS; LORENZO, GABRIEL
Aquafaba from lentils (Lens culinaris) and common beans (Phaseolus vulgaris): a study of cooking variables and drying process on the techno-functional and microstructural properties
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023 vol. 58 p. 5398 - 5407