Wagner, Jorge Ricardo

PRODUCCION CIENTÍFICO TECNOLÓGICA

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Artículo Acid emulsions stabilized by soy whey concentrates and soluble soybean polysaccharides: Role of biopolymer interaction strategies on stability against environmental stresses

Henao Ossa, Johan Sebastian ; Wagner, Jorge Ricardo ; Palazolo, Gonzalo Gastón (Elsevier, 2023-05)
Artículo Acid-induced aggregation and gelation of heat-treated chia proteins

López, Débora Natalia ; Ingrassia, Romina ; Busti, Pablo Andres; Wagner, Jorge Ricardo ; Boeris, Valeria ; Spelzini, Darío (Wiley Blackwell Publishing, Inc, 2021-04)
Artículo Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures

Hidalgo, María Eugenia ; Fontana, Manuel; Armendariz, Mirta; Riquelme, Bibiana; Wagner, Jorge Ricardo ; Risso, Patricia Hilda (Springer, 2014-12)
Artículo Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content

Márquez, Andrés Leonardo ; Wagner, Jorge Ricardo (Springer, 2021-03)
Artículo Assessment of the main sources of variability of soybean (Glycine max) expeller composition and quality: a field study

Maciel, Gisele ; Wagner, Jorge Ricardo ; Juan, Néstor Antonio; San Martino, Silvina; Bartosik, Ricardo (International Commission of Agricultural and Biosystems Engineering, 2020-12)
Artículo Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

Marsanasco, Marina ; Márquez, Andrés Leonardo ; Wagner, Jorge Ricardo ; Chiaramoni, Nadia Silvia ; Alonso, Silvia del Valle (Elsevier, 2015-12)
Artículo Capacidad emulsionante de sueros de soja

Sobral, P. A.; Wagner, Jorge Ricardo (Laboratorio Tecnológico del Uruguay, 2010-04)
Artículo Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties

Vasallo, María del Carmen; Puppo, Maria Cecilia ; Palazolo, Gonzalo Gastón ; Otero, Miguel A.; Beress, Laszlo; Wagner, Jorge Ricardo (Elsevier Science, 2006-09)
Artículo Characterization of thermal, mechanical and hydration properties of novel films based on Saccharomyces cerevisiae biomass

Delgado, Juan Francisco ; Peltzer, Mercedes Ana ; Salvay, Andrés Gerardo; de la Osa, Orlando; Wagner, Jorge Ricardo (Elsevier, 2018-08)
Artículo Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids

Julio, Luciana Magdalena ; Ixtaina, Vanesa Yanet ; Fernandez, Mariela Alejandra ; Torres Sanchez, Rosa Maria ; Wagner, Jorge Ricardo ; Nolasco, Susana Maria; Tomás, Mabel Cristina (Elsevier, 2015-10)
Artículo Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

Porfiri, María Cecilia ; Cabezas, Dario Marcelino ; Wagner, Jorge Ricardo (Association of Food Scientists and Technologists of India, 2016-02)
Artículo Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction

Comas, D. I.; Wagner, Jorge Ricardo ; Tomás, Mabel Cristina (Elsevier, 2006-10)
Artículo Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions

Palazolo, Gonzalo Gastón ; Sobral, Pablo A.; Wagner, Jorge Ricardo (Elsevier, 2012-07)
Artículo Determination of hydration properties and thermal behavior of Paecilomyces variotii by differential scanning calorimetry

Canel, Romina Soledad ; Ludemann, Vanesa ; De la Osa, O.; Wagner, Jorge Ricardo (Springer, 2013-10)
Artículo Determination of safe storage moisture content of soybean expeller by means of sorption isotherms and product respiration

Maciel, Gisele ; de la Torre, Diego Antonio; Cardoso, Leandro Marcelo; Cendoya, María Gabriela; Wagner, Jorge Ricardo ; Bartosik, Ricardo (Elsevier, 2020-03)
Artículo Development of innovative biodegradable films based on biomass of Saccharomyces cerevisiae

Delgado, Juan Francisco ; Sceni, Paula ; Peltzer, Mercedes Ana ; Salvay, Andrés Gerardo; de la Osa, Orlando; Wagner, Jorge Ricardo (Elsevier, 2016-08)
Capítulo de Libro Double emulsions: Potential applications for the elaboration of functional foods

Título del libro: Functional Foods: Sources, Health Effects and Future Perspectives

Márquez, Andrés Leonardo ; Pérez, María Paula ; Wagner, Jorge Ricardo (Nova Science Publishers, 2017)
Artículo Drying of soybean seeds and effect on protein quality and oil extraction efficiency by extruding-expelling process

Maciel, Gisele ; Wagner, Jorge Ricardo ; Bartosik, Ricardo (Universidade de São Paulo, 2023-05)
Artículo Efecto de diferentes tipos de envasado sobre la conservabilidad de embutidos secos con moho en superficie

Canel, Romina Soledad ; Guerrissi, Sofia; Sanchez, Mariana; Monaco, Gabriela; Laich, Federico; Wagner, Jorge Ricardo ; Renaud, Viviana Silvia; Ludemann, Vanesa (Publitec, 2018-07)
Artículo Effect of calcium on ovine caseinate functional properties

Nespolo, Cássia R.; Reggiardo, Anselmo ; Mancilla Canales, Manuel Arturo ; Wagner, Jorge Ricardo ; Alvarez, Estela Mari; Brandelli, Adriano; Risso, Patricia Hilda (American Chemical Society, 2010-11)

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