ACOSTA, NADIA BELÉN; COSTABEL, LUCIANA MARÍA; CAMPOS, SONIA NATALIA; CUATRIN, ALEJANDRA; OLIVARES, MARÍA LAURA

Increase of milk heat stability by addition of casein glycomacropeptide

INTERNATIONAL DAIRY JOURNAL; Año: 2023 vol. 139

MINETTI, FLORENCIA; MENGATTO, LUCIANO N.; LAURA OLIVARES, MARÍA; BERLI, CLAUDIO L.A.

Generation of curcumin-loaded albumin nanoparticles by using off-the-shelf microfluidics driven by gravity

FOOD RESEARCH INTERNATIONAL; Año: 2022 vol. 162

OLIVARES M.L.; COSTABEL, L.; ZORRILLA S.E.; DE VICENTE J.

Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2021 vol. 124 p. 1 - 9

MARENGO, R.C.; MENGATTO, L.; OLIVARES M.L.; BERLI C.L.A.

Microfluidics-based encapsulation of isoniazid in egg white/carrageenan microparticles for sustained release

Food Hydrocolloids For Health; Año: 2021 vol. 1 p. 100041 - 100041

VILLADA, Y.; IGLESIAS, M.C.; OLIVARES, M.L.; CASIS, N.; ZHU, J.; PERESIN, M.S.; ESTENOZ, D.A.

Di-Carboxylic Acid Cellulose Nanofibril (DCA-CNF) as an Additive in Water-Based Drilling Fluids (WBMs) Applied to Shale Formations

CELLULOSE (LONDON); Año: 2020 vol. 28 p. 417 - 436

ACOSTA, N.B.; SIHUFE, G.A.; MEZA, B.E.; MARINO, F.; COSTABEL, L.; ZORRILLA, S.E.; OLIVARES, M. L.

Milk fortified with calcium: changes in the physicochemical and rheological characteristics that affect the stability

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020 vol. 134 p. 1102041 - 1102048

MINETTI, FLORENCIA; GIORELLO, ANTONELLA; OLIVARES, MARÍA LAURA; BERLI, CLAUDIO L. A.

Exact solution of the hydrodynamic focusing driven by hydrostatic pressure

MICROFLUIDICS AND NANOFLUIDICS; Año: 2020 vol. 24

MEZA, B.E.; ZORRILLA S.E.; OLIVARES M.L.

Rheological methods to analyze the thermal aggregation of calcium enriched milks

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2019 vol. 97 p. 25 - 30

MARENGO, ROBINSON C.; OLIVARES, MARÍA LAURA; BERLI, CLAUDIO L.A.

Generation of egg white/carrageenan microparticles by droplet-based microfluidics

JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 259 p. 21 - 28

OLIVARES, M.L.; SHAHRIVAR, K.; DE VICENTE, J.

Soft Lubrication Characteristics of Microparticulated Whey Proteins used as Fat Replacers in Dairy Systems

JOURNAL OF FOOD ENGINEERING; Año: 2018 vol. 245 p. 157 - 165

OLIVARES, M.L.; BERLI, C.L.A.; ZORRILLA, S.E.

Connection between dynamic rheometry and pair interactions of casein micelles in concentrated skim milk

FOOD HYDROCOLLOIDS; Año: 2017 vol. 74 p. 104 - 107

VILLADA, YURANY; GALLARDO, FELIPE; ERDMANN, ELEONORA; CASIS, NATALIA; OLIVARES, MARÍA LAURA; ESTENOZ, DIANA

Functional characterization on colloidal suspensions containing xanthan gum (XGD) and polyanionic cellulose (PAC) used in drilling fluids for a shale formation

APPLIED CLAY SCIENCE; Año: 2017

CELEGHIN, A.G.; MINETTI, F.; CONTINI, L.; MICCOLO, M.E.; RUBIOLO A.C.; OLIVARES M.L.

Syneresis and sensory acceptability of desserts based on whey proteins concentrates

JOURNAL OF FOOD AND NUTRITION RESEARCH; Año: 2016 vol. 4 p. 478 - 482

OLIVARES M.L.; ACHKAR, N.P.; ZORRILLA S.E.

Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2016 vol. 96 p. 525 - 538

MICCOLO M.E.; OLIVARES M.L.; RUBIOLO A.C.

Caracterización reológica de postres de chocolate a base de proteínas de lactosuero y almidón modificado

La Alimentación Latinoamericana; Lugar: Buenos Aires; Año: 2015 vol. 316 p. 46 - 53

ARBOATTI A.S.; OLIVARES M.L.; SABBAG N.G.; COSTA S.C.; ZORRILLA S.E.; SIHUFE G.A.

The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2014 vol. 94 p. 373 - 386

OLIVARES M.L.; PAULETTI M.S.; COSTA S.C.; DE PIANTE VICIN D.A.; RUBIOLO A.C.

Effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche.

LATIN AMERICAN APPLIED RESEARCH; Lugar: Bahia Blanca; Año: 2014 vol. 44 p. 185 - 188

ARBOATTI, A.; OLIVARES, M.L.; ZORRILLA S.E.; SIHUFE, G.A.

Influencia de la reducción del contenido de NaCl sobre las características fisicoquímicas y reológicas de queso mozzarella

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2013 vol. 78 p. 50 - 54

OLIVARES, M.L.; BERLI, C.L.A.; ZORRILLA, S.E.

Rheological modelling of dispersions of casein micelles considered as microgel particles

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS; Lugar: Amsterdam; Año: 2013 vol. 436 p. 337 - 342

OLIVARES M.L.; SIHUFE, G.A.; CAPRA M.L.; RUBIOLO, A. C; ZORRILLA, S.E.

Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 47 p. 465 - 470

PAULETTI, M.S.; SABBAG, N.G.; COSTA, S.C.; DE PIANTE VICIN, D.A.; OLIVARES M.L.; RUBIOLO, A.C.

Efectos obtenidos con el agregado de proteínas de suero en el dulce de leche repostero

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2011 p. 54 - 59

OLIVARES, M. L.; PASSEGGI (JR.) M.C.G.; FERRÓN, J.; ZORRILLA, S. E.; RUBIOLO, A. C.

Study of milk/k-carrageenan mixtures by atomic force microscopy

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2010 vol. 24 p. 776 - 782

OLIVARES, M. L.; VERA-CANDIOTI, L.; BERLI, C. L. A.

The Electroosmotic Flow of Polymer Solutions

ELECTROPHORESIS; Año: 2009

OLIVARES, M.L.; ZORRILLA, S.E.; RUBIOLO, A.C.

Rheological properties of Mozzarella cheese determined by creep/recovery tests: effect of sampling direction, test temperature and ripening time

JOURNAL OF TEXTURE STUDIES; Año: 2009

BERLI, C. L. A.; OLIVARES, M. L.

Electrokinetic Flow of Non-Newtonian Fluids in Microchannels

JOURNAL OF COLLOID AND INTERFACE SCIENCE; Año: 2008 vol. 320 p. 582 - 589

OLIVARES, M. L.; PEIROTTI, M. B.; DEIBER, J. A.

Analysis of Gelatin Chain Aggregation in Dilute Aqueous Solutions Through Viscosity Data

FOOD HYDROCOLLOIDS; Año: 2006 vol. 20 p. 1039 - 1049

MARCIPAR, I. S.; OLIVARES, M. L.; ROBLES, L.; DEKANTY, A. M.; SILBER, A. M.

The Diagnostic Performance of Recombinant Trypanosoma cruzi Ribosomal P2b Protein is Influenced by its Expression System

PROTEIN EXPRESSION AND PURIFICATION; Año: 2004 vol. 34 p. 1 - 7

PIAGGIO, M. V.; OLIVARES, M. L.; CASTRO, E. A.

Una Propuesta de Cambio para los Trabajos Prácticos Correspondientes a los Cursos Universitarios de Química

Anuario Latinoamericano de Educación Química; Lugar: San Luis; Año: 1999 vol. XII p. 55 - 63