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Gabriel Lorenzo
Gabriel Lorenzo
Profesor/Investigador de la Facultad de Ingeniería, Universidad Nacional de La Plata
Dirección de correo verificada de ing.unlp.edu.ar
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Rheological analysis of emulsion-filled gels based on high acyl gellan gum
G Lorenzo, N Zaritzky, A Califano
Food Hydrocolloids 30 (2), 672-680, 2013
1162013
Improvement of the texture and quality of cooked gluten-free pasta
V Larrosa, G Lorenzo, N Zaritzky, A Califano
LWT 70, 96-103, 2016
1092016
Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures
G Lorenzo, N Zaritzky, A Califano
Food Research International 41 (5), 487-494, 2008
912008
Optimization of rheological properties of gluten-free pasta dough using mixture design
V Larrosa, G Lorenzo, N Zaritzky, A Califano
Journal of cereal science 57 (3), 520-526, 2013
772013
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
G Lorenzo, NE Zaritzky, AN Califano
Journal of Cereal Science 50 (2), 255-261, 2009
492009
Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of “empanadas” and pie-crusts
G Lorenzo, N Zaritzky, A Califano
Journal of cereal science 48 (1), 224-231, 2008
422008
Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin
G Lorenzo, G Checmarev, N Zaritzky, A Califano
LWT-Food Science and Technology 44 (2), 457-464, 2011
402011
Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time
V Larrosa, G Lorenzo, N Zaritzky, A Califano
Journal of Food Engineering 160, 11-18, 2015
232015
Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta
G Lorenzo, M Sosa, A Califano
Alternative and Replacement Foods, 433-458, 2018
172018
Physical and chemical stability under environmental stress of microemulsions formulated with fish oil
NM Cortés, AN Califano, G Lorenzo
Food Research International 119, 283-290, 2019
152019
Food grade microemulsion systems: Sunflower oil/castor oil derivative-ethanol/water. Rheological and physicochemical analysis
NM Cortés, G Lorenzo, AN Califano
Food Research International 107, 41-47, 2018
152018
Effect of the addition of proteins and hydrocolloids on the water mobility in gluten-free pasta formulations
VJ Larrosa, G Lorenzo, NE Zaritzky, AN Califano
Water 4, 2012
152012
Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
M Sosa, A Califano, G Lorenzo
European Food Research and Technology 245 (2), 343-353, 2019
142019
Effect of dried cassava bagasse on the baking properties of composite wheat bread
E Rodriguez‐Sandoval, LY Polanía‐Gaviria, G Lorenzo
Journal of texture studies 48 (1), 76-84, 2017
142017
Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids
G Lorenzo, NE Zaritzky, AN Califano
Procedia Food Science 1, 281-286, 2011
132011
Modelado matemático del secado de pastas libres de gluten en relación a la temperatura y humedad relativa del aire
VJ Larrosa, G Lorenzo, NE Zaritzky, AN Califano
Innotec, 2016
122016
Mechanical and optical characterization of gelled matrices during storage
G Lorenzo, N Zaritzky, A Califano
Carbohydrate polymers 117, 825-835, 2015
122015
Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior
G Lorenzo, N Zaritzky, A Califano
Polymers for Food Applications, 481-507, 2018
112018
Alternative and Replacement Foods
G Lorenzo, M Sosa, A Califano
Elsevier, 2018
72018
Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage.
JM Quintana, G Lorenzo, NE Zaritzky, AN Califano
Functional properties of food components, 1-22, 2007
72007
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Artículos 1–20