MORI CORTÉS, NOELIA; SCIOLI MONTOTO, SEBASTIÁN; RUIZ, MARÍA ESPERANZA; CALIFANO, ALICIA N.; ZARITZKY, NOEMÍ; LORENZO, GABRIEL

Rheological properties and microstructure of thermodynamically stable microemulsions as factors influencing the release rate of liposoluble vitamins

FOOD HYDROCOLLOIDS; Año: 2023 vol. 141

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

BALQUINTA, M.L.; DELLATORRE, F.G.; ANDRÉS, S.C.; LORENZO, G.

Effect of pH and seaweed (Undaria pinnatifida) meal level on rheological and antioxidant properties of model aqueous systems

Algal Research; Año: 2022 vol. 62

GABRIEL, ORSETTI NICOLÁS; JUAN PABLO, YASNÓ; MARTINA, GAMBA; GABRIEL, LORENZO; GUSTAVO, SUÁREZ

Dense m-Li2ZrO3 formed by aqueous slip casting technique: Colloidal and rheological characterization

CERAMICS INTERNATIONAL; Año: 2022

NIETO-CALVACHE, JHON; LORENZO, GABRIEL; CALIFANO, ALICIA; GERSCHENSON, LÍA; DE ESCALADA PLA, MARINA

Papaya dietary fiber concentrates for providing functionality to muffin formulations

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

ARGEL, NATALIA SOLEDAD; LORENZO, GABRIEL; DOMÍNGUEZ, RUBÉN; FRAQUEZA, MARIA JOÃO; FERNÁNDEZ-LÓPEZ, JUANA; SOSA, MARIA ELENA; CAMPAGNOL, PAULO CESAR BASTIANELLO; LORENZO, JOSÉ MANUEL; ANDRÉS, SILVINA CECILIA

Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

Applied Sciences (Switzerland); Año: 2022 vol. 12

BALQUINTA, MARÍA LAURA; ANDRÉS, SILVINA CECILIA; CERRUTTI, PATRICIA; CALIFANO, ALICIA NOEMÍ; LORENZO, GABRIEL

Effect of bacterial nanocellulose post-synthetic processing on powders and rehydrated suspensions characteristics

JOURNAL OF FOOD ENGINEERING; Año: 2020 vol. 280

MORI CORTÉS, NOELIA; CALIFANO, ALICIA N.; LORENZO, GABRIEL

Physical and chemical stability under environmental stress of microemulsions formulated with fish oil

FOOD RESEARCH INTERNATIONAL; Año: 2019 vol. 119 p. 283 - 290

MORI CORTÉS, NOELIA; LORENZO, GABRIEL; CALIFANO, ALICIA N.

Food grade microemulsion systems: Sunflower oil/castor oil derivative-ethanol/water. Rheological and physicochemical analysis

FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 107 p. 41 - 47

M. SOSA; A. CALIFANO; G. LORENZO

Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2018 vol. 245 p. 343 - 353

E. RODRÍGUEZ SANDOVAL; Y. POLANÍA-GAVIRIA; G. LORENZO

Effect of dried cassava bagasse on the baking properties of composite wheat bread

JOURNAL OF TEXTURE STUDIES; Lugar: Londres; Año: 2017 vol. 48 p. 76 - 84

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Modelado matemático del secado de pastas libres de gluten en relación a la temperatura y humedad relativa del aire

INNOTEC; Lugar: Montevideo; Año: 2016 vol. 11 p. 54 - 58

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Improvement of the texture and quality of cooked gluten-free pasta

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 70 p. 96 - 103

G. LORENZO; N. ZARITZKY; A. CALIFANO

Mechanical and optical characterization of gelled matrices during storage

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2015 vol. 117 p. 825 - 835

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 160 p. 11 - 18

G. LORENZO; N. ZARITZKY; A. CALIFANO

Rheological analysis of emulsion-filled gels based on high acyl gellan gum

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 30 p. 672 - 680

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Optimization of rheological properties of gluten-free pasta dough using mixture design

JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Amsterdam; Año: 2013 vol. 57 p. 520 - 526

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations

WATER: A Multidisciplinary Research Journal; Año: 2012 vol. 4 p. 1 - 17

G. LORENZO; N. ZARITZKY; A. CALIFANO

Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids

Procedia Food Science; Año: 2011 vol. 1 p. 281 - 286

G. LORENZO; G. CHECMAREV; N. ZARITZKY; A. CALIFANO

Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2011 vol. 44 p. 457 - 464

G. LORENZO; N. ZARITZKY; A. CALIFANO

Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase

JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Manchester; Año: 2009 vol. 50 p. 255 - 261

G. LORENZO; N. ZARITZKY; A. CALIFANO

Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of empanadas and pie-crusts

JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Manchester; Año: 2008 vol. 48 p. 224 - 231

G. LORENZO; N. ZARITZKY; A. CALIFANO

Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2008 vol. 41 p. 487 - 494