Amelia C. Rubiolo

Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

Virginia Castel, Amelia C. Rubiolo, Carlos R. Carrara · Food Hydrocolloids · 2016 · 156 citations · Full text

Engineering, Chemical Engineering, Food Science +16

Microstructural changes in strawberry after freezing and thawing processes

Adriana Delgado, Amelia C. Rubiolo · LWT · 2004 · 137 citations · Full text

Agriculture, Food Science, Plant Sciences +12

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

María Julia Spotti, María J. Martinez, Ana M.R. Pilosof et al. · Food Hydrocolloids · 2014 · 115 citations · Full text

Agriculture, Biochemistry, Food Science +13

Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

Silvana A. Fioramonti, María J. Martinez, Ana M.R. Pilosof et al. · Food Hydrocolloids · 2014 · 111 citations · Full text

Pharmacy, Chemical Engineering, Food Science +16

Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans

María Julia Spotti, Paula Andrea Loyeau, Abril Marangón et al. · Food Hydrocolloids · 2019 · 108 citations · Full text

Agriculture, Biochemistry, Food Science +13