Publications by authors named "Jorge Wagner"

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Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil-in-water emulsions formulated under acidic conditions.
Camila V Reta Dominguez, Jorge R Wagner, María C Porfiri

J Sci Food Agric· January 2024

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Acid emulsions stabilized by soy whey concentrates and soluble soybean polysaccharides: Role of biopolymer interaction strategies on stability against environmental stresses.
J Sebastian Henao Ossa, Jorge R Wagner, Gonzalo G Palazolo

Food Chem· October 2023

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The Effect of Exploration Mode and Frame of Reference in Immersive Analytics.
Jorge Wagner, Wolfgang Stuerzlinger, Luciana Nedel

IEEE Trans Vis Comput Graph· September 2022

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Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates.
J Sebastian Henao Ossa, Jorge R Wagner, Gonzalo G Palazolo

Curr Res Food Sci· February 2022

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Impact of the film-forming dispersion pH on the properties of yeast biomass films.
Juan F Delgado, Andrés G Salvay, Orlando de la Osa, Jorge R Wagner, Mercedes A Peltzer

J Sci Food Agric· October 2021

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Comparing and Combining Virtual Hand and Virtual Ray Pointer Interactions for Data Manipulation in Immersive Analytics.
Jorge Wagner, Wolfgang Stuerzlinger, Luciana Nedel

IEEE Trans Vis Comput Graph· May 2021

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Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins.
Carla Bonifacino, Eugenia Franco-Fraguas, Débora N López, Jorge R Wagner, Darío M Cabezas

J Sci Food Agric· February 2020

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Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium.
J Sebastian Henao Ossa, Jorge R Wagner, Gonzalo G Palazolo

Food Res Int· February 2020

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Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions.
Romina Soledad Canel, Sofìa Guerrissi, Mariana Sanchez, Gabriela Mónaco, Federico Laich, Jorge Ricardo Wagner

Food Technol Biotechnol· March 2019

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Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH.
Dario M Cabezas, Mariana Pereira Ortiz, Jorge R Wagner, María C Porfiri

Food Res Int· July 2017

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Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels.
María E Hidalgo, Mirta Armendariz, Jorge R Wagner, Patricia H Risso

Gels· September 2016

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Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour.
María Cecilia Porfiri, Darío Marcelino Cabezas, Jorge Ricardo Wagner

J Food Sci Technol· February 2016

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Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba).
Romina S Canel, Jorge R Wagner, Sebastián A Stenglein, Vanesa Ludemann

Int J Food Microbiol· June 2013

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Effect of water content on thermal behavior of freeze-dried soy whey and their isolated proteins.
Pablo A Sobral, Gonzalo G Palazolo, Jorge R Wagner

J Agric Food Chem· April 2011

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The formation of non-soluble complexes between polyethyleneimine-anions and their potential use to isolate enzymes.
Valeria Boeris, Cecilia Cassane, Jorge Wagner, Guillermo Picó

Colloids Surf B Biointerfaces· February 2011

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Thermal behavior of soy protein fractions depending on their preparation methods, individual interactions, and storage conditions.
Pablo A Sobral, Gonzalo G Palazolo, Jorge R Wagner

J Agric Food Chem· September 2010

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Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate.
Andrés L Márquez, Alejandra Medrano, Luis A Panizzolo, Jorge R Wagner

J Colloid Interface Sci· January 2010

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