Marı́a Laura Olivares

Author

Instituto de Desarrollo Tecnológico para la Industria Química ORCID

Also Known As

M Olivares, M. Olivares, M.L. Olivares, MARÍA LAURA OLIVARES, Maria Laura Olivares, María L. Olivares, María Laura Olivares, Marı́a Laura Olivares

Publications

587

Citations

H-Index

Concepts

All Affiliations

Instituto de Desarrollo Tecnológico para la Industria Química Consejo Nacional de Investigaciones Científicas y Técnicas Universidad Nacional del Litoral Universidad de Granada Centro Científico Tecnológico - Santa Fe

About

Marı́a Laura Olivares is an author at Instituto de Desarrollo Tecnológico para la Industria Química specializing in engineering, rheology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	347
2	Health Sciences	4	4	116
3	Biomedical Engineering	2	2	252
4	Public Health	1	1	12
5	Biomolecular Engineering	1	1	48

Marı́a Laura Olivares

Publications

532

Citations

H-Index

Page 1

	Year	Citations
Electrokinetic flow of non-Newtonian fluids in microchannels Claudio L. A. Berli, Marı́a Laura Olivares Journal of Colloid and Interface Science ElectrohydrodynamicsEngineeringElectrokinetic FlowFluid MechanicsPorous Media	2008	168
The EOF of polymer solutions Marı́a Laura Olivares, Luciana Vera‐Candioti, Claudio L. A. Berli Electrophoresis EngineeringPolyelectrolyte GelBiomedical EngineeringChemistrySoft Matter	2009	84
Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems Marı́a Laura Olivares, Keshvad Shahrivar, Juan de Vicente Journal of Food Engineering BiomanufacturingSoft Lubrication CharacteristicsAnimal NutritionWhey ProteinsProtein Engineering	2018	48
RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME Marı́a Laura Olivares, Susana E. Zorrilla, Amelia C. Rubiolo Journal of Texture Studies EngineeringMechanical EngineeringFood BiophysicsSoft MatterMechanics	2009	40
The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese Ainelén Arboatti, Marı́a Laura Olivares, N. Sabbag, Dairy Science and Technology	2014	35
Di-carboxylic acid cellulose nanofibril (DCA-CNF) as an additive in water-based drilling fluids (WBMs) applied to shale formations Yurany Villada, María C. Iglesias, Marı́a Laura Olivares, Cellulose Geotechnical EngineeringChemical EngineeringEngineeringDrilling FluidsIn-situ Conversion	2020	23
Analysis of gelatin chain aggregation in dilute aqueous solutions through viscosity data Marı́a Laura Olivares, Marta B. Peirotti, Julio A. Deiber Food Hydrocolloids Biopolymer GelViscosity DataEngineeringPolymer SolutionPolymer Science	2006	22
Rheological modelling of dispersions of casein micelles considered as microgel particles Marı́a Laura Olivares, Claudio L. A. Berli, Susana E. Zorrilla Colloids and Surfaces A Physicochemical and Engineering Aspects Biopolymer GelMicrogel ParticlesPolymer SolutionCasein MicellesMicelle	2013	18
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition Marı́a Laura Olivares, Natalia P. Achkar, Susana E. Zorrilla Dairy Science and Technology	2016	17
The diagnostic performance of recombinant Trypanosoma cruzi ribosomal P2β protein is influenced by its expression system Iván Marcipar, Marı́a Laura Olivares, Lucı́a Robles, Protein Expression and Purification	2004	16

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