ORONA, J. D.; ZORRILLA, S. E.; PERALTA, J. M.

Mathematical models of controlled drug release applied to an encapsulation system of food active compounds

Case Studies in Chemical and Environmental Engineering; Lugar: Amsterdam; Año: 2024 vol. 9 p. 1006971 - 1006978

ORONA, J. D.; ZORRILLA, S. E.; PERALTA, J. M.

Assesment of calcium alginate gels as wall materials for encapsulation systems

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2024 vol. 104 p. 2458 - 2466

FERNANDES, R. R.; CALVER, K. E.; HAYES, D.; MURPHY, A. E.; MEZA, B. E.; ORONA, J. D.; ZORRILLA, S. E.; WALTON, H. C.; WILSON, D. I.; PERALTA, J. M.

Aeration and rheology of buttercream icings

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2024 vol. 364 p. 1117751 - 11177514

MEZA, B. E.; PERALTA, J. M.

Rheological, thermal, and moisture sorption characterisation of cocoa-flavoured confectionery coatings elaborated with isomalt as sucrose substitute

FOOD BIOPHYSICS; Año: 2024 vol. 19 p. 219 - 229

MEZA, B. E.; PERALTA, J. M.

Effect of isomalt on rheological, mechanical, and textural properties of reducedsugar aerated coatings made with egg white protein

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2024 vol. 369 p. 1119281 - 1119289

MEZA, B. E.; PERALTA, J. M.

Moisture sorption isotherms of reduced-sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2023 vol. 46

MEZA, B. E.; GONZÁLEZ, M P.; PERALTA, J. M.

Estimación de coeficientes efectivos de difusión de agua en galletitas comerciales

Revista Argentina de Ingeniería; Lugar: Ciudad Autónoma de Buenos Aires; Año: 2023 vol. 21 p. 95 - 100

ORONÁ, J. D.; ZORRILLA, S. E.; PERALTA, J. M.

Sensitivity analysis on the release of food active compounds from viscoelastic matrices

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2022 vol. 320 p. 1109191 - 11091912

BEUTER, D. A.; MEZA, B. E.; BRUMOVSKY, L. A.; PERALTA, J. M.

Effect of yerba mate (Ilex paraguariensis St. Hil.) extract on the drying behaviour of cassava starch films enriched with rebaudioside A

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2022

MEZA, B. E.; PERALTA, J. M.; ZORRILLA, S. E.

Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2021 vol. 117 p. 1066891 - 10668913

ORONÁ, J.D.; NIIZAWA, I.; ESPINACO, B.Y.; SIHUFE, G.A.; ZORRILA, S.E.; PERALTA, J.M.

Mathematical modeling of the release of food active compounds from viscoelastic matrices

JOURNAL OF FOOD ENGINEERING; Año: 2021 p. 110240 - 1102409

MEZA, B. E.; FERNANDES, R. R.; ZORRILLA, S. E.; WILSON, D. I.; PERALTA, J. M.

Rheological characterisation of full-fat and reduced-fat aerated icings

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 142 p. 111014 - 11101410

MEZA, B. E.; BEUTER, D. A.; BRUMOVSKY, L. A.; PERALTA, J. M.

Secado y estimación de coeficientes efectivos de difusión de recubrimientos con contenido reducido de azúcar

REVISTA DE CIENCIA Y TECNOLOGíA; Lugar: Posadas; Año: 2021 vol. 35 p. 54 - 60

STEBEL, MICHAL; SMOLKA, JACEK; PALACZ, MICHAL; PIECHNIK, EDYTA; HALSKI, MICHAL; KNAP, MAGDALENA; FELIS, EWA; EIKEVIK, TRYGVE MAGNE; TOLSTOREBROV, IGNAT; PERALTA, JUAN MANUEL; ZORRILLA, SUSANA E.

Numerical modelling of the food freezing process in a quasi-hydrofluidisation system

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2021 vol. 74 p. 10283401 - 10283415

MEZA, B. E.; DE PIANTE VICIN, D. A.; MARINO, F.; SIHUFE, G. A.; PERALTA, J. M.; ZORRILLA, S. E.

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: effect of protein concentration, pH, and heat treatment conditions

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2020 vol. 73 p. 429 - 436

PERALTA, J. M.; MEZA, B. E.; ZORRILLA, S. E.

Draining of films on a quasivertical plate using viscous dissipation

PHYSICS OF FLUIDS; Año: 2019 vol. 31 p. 831081 - 831088

MEZA, B. E.; CARBONI, A. D.; PERALTA, J. M.

Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings

FOOD AND BIOPRODUCTS PROCESSING; Año: 2018 vol. 110 p. 16 - 25

ORONA, J. D.; ZORRILLA, S. E.; PERALTA, J. M.

Sensitivity analysis using a model based on computational fluid dynamics, discrete element method and discrete phase model to study a food hydrofluidization system

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2018 vol. 237 p. 183 - 193

CARBONI, A. D.; PERALTA, J. M.; MEZA, B. E.

Aceptabilidad sensorial de galletitas recubiertas con un baño de repostería con leche amargo reducido en grasas

LA ALIMENTACIÓN LATINOAMERICANA; Lugar: Ciudad Autónoma de Buenos Aires; Año: 2018 p. 46 - 49

PERALTA, J. M.; MEZA, B. E.; ZORRILLA, S. E.

Analytical solutions for the free-draining flow of a Carreau-Yasuda fluid on a vertical plate

CHEMICAL ENGINEERING SCIENCE; Lugar: Amsterdam; Año: 2017 vol. 168 p. 391 - 402

ORONA, J. D.; ZORRILLA, S. E.; PERALTA, J. M.

Computational fluid dynamics combined with discrete element method and discrete phase model for studying a food hydrofluidization system

FOOD AND BIOPRODUCTS PROCESSING; Lugar: Londres; Año: 2017 vol. 102 p. 278 - 288

PERALTA, J. M.; MEZA, B. E.

Mathematical modeling of a dip-coating process using concentrated dispersions

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2016 vol. 55 p. 9295 - 9311

HORIANSKI, M. A.; PERALTA, J. M.; BRUMOVSKY, L. A.

In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch

NUTRITION & FOOD SCIENCE; Lugar: Bingley; Año: 2016 vol. 46 p. 517 - 528

MEZA, B. E.; PERALTA, J. M.; ZORRILLA, S. E.

Rheological characterization of full-fat and low-fat glaze materials for foods

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2016 vol. 171 p. 57 - 66

BELIS, E. E.; ZORRILLA, S. E.; PERALTA, J. M.

Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 153 p. 96 - 107

MEZA, B. E.; PERALTA, J. M.; ZORRILLA, S. E.

Rheological properties of a commercial food glaze material and their effect on the film thickness obtained by dip coating

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Malden; Año: 2015 vol. 38 p. 510 - 516

PERALTA, J. M.; MEZA, B. E.; ZORRILLA, S. E.

Mathematical modelling of a dip coating process using a generalised newtonian fluid II. Model validation and sensitivity analysis

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2014 vol. 53 p. 6533 - 6543

PERALTA, J. M.; MEZA, B. E.; ZORRILLA, S. E.

Mathematical modelling of a dip coating process using a generalised newtonian fluid I. Model development

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2014 vol. 53 p. 6521 - 6532

PERALTA, J. M.; RUBIOLO, A. C.; ZORRILLA, S. E.

Mathematical modeling of the heat and mass transfer in a stationary potato sphere impinged by a single round liquid jet in a hydrofluidization system

JOURNAL OF FOOD ENGINEERING; Año: 2012 vol. 109 p. 501 - 512

AUGUSTIN, W; CHEW, Y. M. J.; GORDON, P. W.; LISTER, V. Y.; MAYER, M. ; PATERSON, B. R.; PERALTA, J. M.; SCHOLL, S.; WILSON, D. I.

Messung von weichen Foulingschichten auf festen und porösen Oberflächen mit dem Fluid Dynamic Gauging

CHEMIE INGENIEUR TECHNIK; Lugar: Weinheim; Año: 2012 vol. 84 p. 1 - 9

TELLO ALONSO, H. A.; PERALTA, J. M.; RUBIOLO, A. C.; ZORRILLA, S. E.

Prediction of the freezing point of multicomponent liquid refrigerant solutions

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam, The Netherlands; Año: 2011 vol. 104 p. 143 - 148

PERALTA, J. M.; CHEW, Y.M.J.; WILSON, D. I.

Effect of nozzle external geometry on the pressure and shear stress exerted on the surface being gauged in fluid dynamic gauging

CHEMICAL ENGINEERING RESEARCH & DESIGN; Año: 2011 vol. 89 p. 2540 - 2551

PERALTA, J. M.; CHEW, Y.M.J.; WILSON, D. I.

An analytical method for selecting the optimal nozzle external geometry for fluid dynamic gauging

CHEMICAL ENGINEERING SCIENCE; Año: 2011 vol. 66 p. 3579 - 3591

PERALTA, J. M.; RUBIOLO, A. C.; ZORRILLA, S. E.

Mathematical modeling of the heat transfer and flow field of liquid refrigerants in a hydrofluidization system with a stationary sphere

JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 99 p. 303 - 313

PERALTA, J. M.; RUBIOLO, A. C.; ZORRILLA, S. E.

Design and construction of a hydrofluidization system. Study of the heat transfer on a stationary sphere

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter - Inglaterra; Año: 2009 vol. 90 p. 358 - 364

BRUMOVSKY, L. A.; BRUMOVSKY, J. O.; FRETES, M. R.; PERALTA, J. M.

Quantification of resistant starch in several starch sources treated thermally

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Philadelphia - Estados Unidos; Año: 2009 vol. 12 p. 451 - 460

PERALTA, J. M.; SCHMALKO, M. E.

Modeling heat and mass transfer in the heat treatment step of Yerba Maté processing

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING; Lugar: São Paulo - Brasil; Año: 2007 vol. 24 p. 73 - 82

SCHMALKO, M. E.; PERALTA, J. M.; ALZAMORA, S. M.

Modeling the drying of a deep-bed of Ilex Paraguariensis in a continuous belt conveyor dryer

DRYING TECHNOLOGY; Lugar: Philadelphia - Estados Unidos; Año: 2007 vol. 25 p. 1967 - 1975

PERALTA, J. M.; RUBIOLO, A. C.; ZORRILLA, S. E.

Prediction of heat capacity, density and freezing point of liquid refrigerant solutions using an excess Gibbs energy model

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter - Inglaterra; Año: 2007 vol. 82 p. 548 - 558

BRUMOVSKY, L. A.; PERALTA, J. M.; FRETES, M. R.

Contenido de fibra alimentaria en infusiones de yerba mate en diferentes épocas del año

REVISTA DE CIENCIA Y TECNOLOGíA; Lugar: Posadas - Argentina; Año: 2005 vol. 7 p. 30 - 33