INVESTIGADORES
LORENZO Gabriel
artículos
PINO, NEUVIS ALEJANDRO; MARCHETTI, LUCAS; LORENZO, GABRIEL
Impact of binary mixtures of natural waxes in mechanical properties and microstructure of oleogels
Journal of the Science of Food and Agriculture; Año: 2024
NICOLÁS ORSETTI; EDUARDO ROSADO; ANTONIO ALONSO; GABRIEL LORENZO; RODRIGO MORENO; GUSTAVO SUÁREZ
Aqueous tape casting of lithium metazirconate (Li2ZrO3) thin sheets
Journal of the European Ceramic Society; Año: 2023 vol. 43 p. 6956 - 6966
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
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
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