ANDRES LEONARDO MARQUEZ

Datos académicos

Lugar de trabajo	UNIVERSIDAD NACIONAL DE QUILMES / DEPARTAMENTO DE CIENCIA Y TECNOLOGIA
Título	Doctor de la Universidad Nacional de Quilmes mención Ciencias Básicas y Aplicadas
Grado	Universitario de posgrado/doctorado
Campo de aplicación	Alimentos
Especialidad	Emulsiones alimentarias

PRODUCCION CIENTÍFICO TECNOLÓGICA

Mostrando ítems 1-19 de 19

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 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 Double (W1/O/W2) and Simple (O/W2) emulsions prepared with soybean flour dispersion and vegetable fat: partial coalescence promotion by polyglycerol polyricinoleate and calcium

Rando, María S.; Palazolo, Gonzalo Gastón ; Márquez, Andrés Leonardo (Wiley VCH Verlag, 2022-02)
Artículo Double (W1/O/W2) emulsions prepared with natural vegetable oils and varied inner glucose concentration: Microstructure, rheology and stability

Rodríguez, Johanna M.; Márquez, Andrés Leonardo (Elsevier Science, 2025-01)
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 Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate

Márquez, Andrés Leonardo ; Medrano, Alejandra; Panizzolo, Luis A.; Wagner, Jorge Ricardo (Academic Press Inc Elsevier Science, 2010-01)
Artículo Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

Márquez, Andrés Leonardo ; Wagner, Jorge Ricardo ; Palazolo, Gonzalo Gastón (Wiley VCH Verlag, 2018-07)
Artículo Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

Márquez, Andrés Leonardo ; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge Ricardo ; Palazolo, Gonzalo Gastón (Elsevier Science, 2015-06)
Artículo Influence of different factors on the particle size distribution and solid fat content of water-in-oil emulsions

Pérez, María Paula ; Wagner, Jorge Ricardo ; Márquez, Andrés Leonardo (Springer, 2016-04)
Artículo Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment

Marsanasco, Marina ; Márquez, Andrés Leonardo ; Alonso, Silvia del Valle ; Chiaramoni, Nadia Silvia (Elsevier Science, 2011-11)
Artículo Margarine-Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry

Bertoia, Luz; Wagner, Jorge Ricardo ; Márquez, Andrés Leonardo (American Oil Chemists' Society, 2020-10)
Artículo Microstructure, rheology and freeze-thaw behavior of double (W1/O/W2) emulsions prepared with palm oil: Effect of Tween 80/sodium caseinate ratio

Márquez, Andrés Leonardo (Elsevier Science, 2024-09)
Artículo Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration

Gutiérrez Hernández, Camila; Ramos, Nayla B.; Márquez, Andrés Leonardo (Springer, 2023-04)
Artículo Obtención de una bebida integral de soja fortificada con calcio a partir de harina desgrasada

Márquez, Andrés Leonardo ; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge Ricardo ; Palazolo, Gonzalo Gastón (Publitec S.A, 2015-05)
Artículo Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats

Pérez, María Paula ; Wagner, Jorge Ricardo ; Márquez, Andrés Leonardo (Wiley VCH Verlag, 2017-10)
Artículo Rheology of cream-like emulsions prepared with soybean milk and low trans vegetable fat

Márquez, Andrés Leonardo ; Wagner, Jorge Ricardo (Springer, 2012-06)
Artículo Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium

Márquez, Andrés Leonardo ; Wagner, Jorge Ricardo (Wiley Blackwell Publishing, Inc, 2010-10)
Artículo Solid fat content determination by differential scanning calorimetry: Prior treatment and proposed correction

Márquez, Andrés Leonardo ; Pérez, María Paula ; Wagner, Jorge Ricardo (Springer, 2013-04)
Artículo Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology

Márquez, Andrés Leonardo ; Palazolo, Gonzalo Gastón ; Wagner, Jorge Ricardo (Springer, 2007-03)

Mostrando ítems 1-19 de 19