JOHAN SEBASTIAN HENAO OSSA

Datos académicos

Lugar de trabajo	UNIVERSIDAD NACIONAL DE QUILMES / DEPARTAMENTO DE CIENCIA Y TECNOLOGIA / AREA INGENIERIA EN ALIMENTOS
Título	Especialista Tecnologico en innovacion de productos Alimenticios
Grado	Universitario de posgrado/especialización
Campo de aplicación	Alimentos
Especialidad	SISTEMAS COLOIDALES ALIMENTARIOS

PRODUCCION CIENTÍFICO TECNOLÓGICA

Mostrando ítems 1-6 de 6

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 Characterization of the emulsifying activity of biosurfactants produced by lactic acid bacteria isolated from the Argentinian Patagonia

Lara, Virginia Melany ; Vallejo, Marisol ; Parada, Romina Belén ; Henao Ossa, Johan Sebastian ; Gliemmo, María Fernanda ; Campos, Carmen Adriana (Taylor & Francis, 2020-11)
Artículo Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

Sobral, Pablo Antonio; Henao Ossa, Johan Sebastian ; Palazolo, Gonzalo Gastón ; Wagner, Jorge Ricardo (Polish Academy of Sciences, 2018-04)
Artículo Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

Henao Ossa, Johan Sebastian ; Wagner, Jorge Ricardo ; Palazolo, Gonzalo Gastón (Elsevier, 2022-01)
Artículo Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium

Henao Ossa, Johan Sebastian ; Wagner, Jorge Ricardo ; Palazolo, Gonzalo Gastón (Elsevier Science, 2019-11)
Artículo Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability

Fernández Sosa, Eliana Isabel ; Chaves, María Guadalupe; Henao Ossa, Johan Sebastian ; Quiroga, Alejandra Viviana ; Avanza, María Victoria (Elsevier Science, 2021-08)

Mostrando ítems 1-6 de 6