Concepedia

Gabriel Lorenzo

GL

19

Publications

819

Citations

15

H-Index

1983

Active since

Affiliations

Universidad Nacional de La Plata(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Universidad de Buenos Aires

Gabriel Lorenzo is an author at Universidad Nacional de La Plata specializing in food engineering, engineering, and rheology.

Top concepts

Food EngineeringEngineeringRheologyHealthFood ChemistryFood ProcessingFood TechnologyFood QualityBiophysicsMaterial Science

Publications per year

1983–2023

19

Publications

19

Rheological analysis of emulsion-filled gels based on high acyl gellan gum

Gabriel Lorenzo, Noemí Zaritzky, Alicia Califano · Food Hydrocolloids · 2012 · 149 citations · Full text

Biopolymer Gel, Engineering, Polymer Science +6

Improvement of the texture and quality of cooked gluten-free pasta

Virginia Judit Larrosa, Gabriel Lorenzo, Noemí Zaritzky et al. · LWT · 2016 · 147 citations · Full text

Cooked Gluten-free Pasta, Food Quality

Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures

Gabriel Lorenzo, Noemí Zaritzky, Alicia Califano · Food Research International · 2008 · 87 citations

Materials Science, Engineering, Low-in-fat O/w Emulsions +7

Optimization of rheological properties of gluten-free pasta dough using mixture design

Virginia Judit Larrosa, Gabriel Lorenzo, Noemí Zaritzky et al. · Journal of Cereal Science · 2013 · 77 citations

Engineering, Mixture Design, Mechanical Engineering +4

Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin

Gabriel Lorenzo, Gerardo Checmarev, Noemí Zaritzky et al. · LWT · 2010 · 46 citations

Biopolymer Gel, Cold Gel-like Emulsions, Linear Viscoelastic Assessment +6

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