Gonzalo G. Palazolo

Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates

Gonzalo G. Palazolo, Delia A. Sorgentini, John J. Wagner · Food Hydrocolloids · 2004 · 151 citations

Food Colloid, Biochemistry, Natural Sciences +9

Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

Gonzalo G. Palazolo, Pablo Sobral, Jorge R. Wagner · Food Hydrocolloids · 2010 · 115 citations

Food Chemistry, Food Colloid, Oil-in-water Emulsions +6

Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil‐in‐water emulsions

Gonzalo G. Palazolo, Delia A. Sorgentini, Jorge R. Wagner · Journal of the American Oil Chemists Society · 2004 · 82 citations · Full text

Food Colloid, Surface Behavior, Emulsion +16

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

Darío M. Cabezas, Guido N. Pascual, Jorge R. Wagner et al. · Food Hydrocolloids · 2019 · 74 citations · Full text

Whey Protein Isolate, Biomanufacturing, Interfacial Behavior +5

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology

Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner · Colloid & Polymer Science · 2007 · 69 citations

Materials Science, Chemical Enhanced Oil Recovery, Engineering +6