Publications by authors named "Luis A Panizzolo"

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Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization.
Carla Bonifacino, Débora N López, Gonzalo G Palazolo, Luis A Panizzolo, Cecilia Abirached

J Food Sci· April 2024

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Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter.
Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna, Cristina Olivaro, Luis Alberto Panizzolo

Front Nutr· November 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, Luis A Panizzolo

J Sci Food Agric· February 2020

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Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product.
Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna, Luis Alberto Panizzolo

Molecules· November 2019

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Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization.
Débora N López, Valeria Boeris, Darío Spelzini, Carla Bonifacino, Luis A Panizzolo

Colloids Surf B Biointerfaces· August 2019

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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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