| Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates GG Palazolo, DA Sorgentini, JR Wagner Food Hydrocolloids 19 (3), 595-604, 2005 | 174 | 2005 |
| Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates GG Palazolo, PA Sobral, JR Wagner Food hydrocolloids 25 (3), 398-409, 2011 | 130 | 2011 |
| Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions GG Palazolo, DA Sorgentini, JR Wagner Journal of the American Oil Chemists' Society 81, 625-632, 2004 | 103 | 2004 |
| Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology AL Márquez, GG Palazolo, JR Wagner Colloid and Polymer Science 285, 1119-1128, 2007 | 75 | 2007 |
| Heat treatment of β-lactoglobulin: structural changes studied by partitioning and fluorescence G Palazolo, F Rodríguez, B Farruggia, G Picó, N Delorenzi Journal of agricultural and food chemistry 48 (9), 3817-3822, 2000 | 74 | 2000 |
| Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to … DM Cabezas, GN Pascual, JR Wagner, GG Palazolo Food Hydrocolloids 95, 445-453, 2019 | 66 | 2019 |
| Relationship between interfacial behaviour of native and denatured soybean isolates and microstructure and coalescence of oil in water emulsions-effect of salt and protein … GG Palazolo, FE Mitidieri, JR Wagner Food science and technology international 9 (6), 409-419, 2003 | 55 | 2003 |
| Thermal behavior of soy protein fractions depending on their preparation methods, individual interactions, and storage conditions PA Sobral, GG Palazolo, JR Wagner Journal of agricultural and food chemistry 58 (18), 10092-10100, 2010 | 42 | 2010 |
| Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend M Cerdeira, GG Palazolo, RJ Candal, ML Herrera Journal of the American Oil Chemists' Society 84, 523-531, 2007 | 33 | 2007 |
| Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast VE Fernandez, GG Palazolo, NA Bosisio, LM Martínez, JR Wagner Journal of Food Engineering 111 (1), 57-65, 2012 | 30 | 2012 |
| Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae P Sceni, GG Palazolo, M del Carmen Vasallo, MC Puppo, MA Otero, ... LWT-Food Science and Technology 42 (6), 1098-1106, 2009 | 30 | 2009 |
| Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties M del Carmen Vasallo, MC Puppo, GG Palazolo, MA Otero, L Beress, ... LWT-Food Science and Technology 39 (7), 729-739, 2006 | 23 | 2006 |
| Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties R Ingrassia, GG Palazolo, JR Wagner, PH Risso Food structure 22, 100130, 2019 | 19 | 2019 |
| Formación y estabilidad de emulsiones O/W preparadas con proteínas nativas y desnaturalizadas de soja GG Palazolo Universidad Nacional de La Plata, 2006 | 17 | 2006 |
| Emulsiones tipo crema preparadas a base de leche de soja 1: Estudios de estabilidad y determinación de las formulaciones AL Márquez, GG Palazolo, J Wagner Grasas y aceites 56, 2005 | 17 | 2005 |
| Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages AL Márquez, GN Salvatore, RG Otero, JR Wagner, GG Palazolo LWT-Food science and Technology 62 (1), 474-481, 2015 | 15 | 2015 |
| Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins C Bonifacino, E Franco‐Fraguas, DN López, JR Wagner, DM Cabezas, ... Journal of the Science of Food and Agriculture 100 (3), 1336-1343, 2020 | 14 | 2020 |
| Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium JSH Ossa, JR Wagner, GG Palazolo Food research international 128, 108772, 2020 | 12 | 2020 |
| Emulsifying properties of dried soy-whey, dried tofu-whey, and their isolated proteins PA Sobral, JSH Ossa, GG Palazolo, JR Wagner Polish journal of food and nutrition sciences 68 (4), 2018 | 12 | 2018 |
| Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates GG Palazolo, PA Sobral, JR Wagner International journal of food properties 19 (10), 2322-2337, 2016 | 12 | 2016 |
Jorge Ricardo WagnerDoctor en Ciencias Quimicas. Universidad Nacional de La Plata E-mail confirmado em quimica.unlp.edu.ar
