Concepedia

Luis Alberto Panizzolo

LA

13

Publications

544

Citations

13

H-Index

2008

Active since

Affiliations

Universidad de la República de Uruguay(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

National University of Quilmes

National University of Rosario

Luis Alberto Panizzolo is an author at Universidad de la República de Uruguay specializing in biomolecular engineering, biochemistry, and food technology.

ORCID

Top concepts

Publications per year

2008–2023

13

Publications

13

Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate

Andrs L. Mrquez, Alejandra Medrano, Luis Alberto Panizzolo et al. · Journal of Colloid and Interface Science · 2009 · 222 citations · Full text

The effect of glycation on foam and structural properties of β-lactoglobulin

Alejandra Medrano, Cecilia Abirached, Luis Alberto Panizzolo et al. · Food Chemistry · 2008 · 83 citations

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Isolation and characterization of galactomannans from Prosopis affinis as potential gum substitutes

Pilar Vilaró, Zohra Bennadji, Eliana Budelli et al. · Food Hydrocolloids · 2017 · 38 citations

, , +2

Whey protein concentration by ultrafiltration and study of functional properties

Sidiane Iltchenco, Daiane Preci, Carla Bonifacino et al. · Ciência Rural · 2018 · 31 citations · Full text

, , +13

Antibody Profile of Colostrum and the Effect of Processing in Human Milk Banks: Implications in Immunoregulatory Properties

Claudio Rodríguez‐Camejo, Arturo Puyol, Laura Fazio et al. · Journal of Human Lactation · 2017 · 26 citations

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