Diego B. Genovese

Shear rheology of hard-sphere, dispersed, and aggregated suspensions, and filler-matrix composites

Diego B. Genovese · Advances in Colloid and Interface Science · 2012 · 356 citations · Full text

Engineering, Materials Engineering, Materials Science +14

Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization

Juan Ignacio Garrido, J.E. Lozano, Diego B. Genovese · LWT · 2014 · 127 citations · Full text

Agriculture, Food Science, Materials Science +13

Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality

Irene A. Rubel, Ethel E. Pérez, Guillermo D. Manrique et al. · Food Structure · 2014 · 126 citations · Full text

Agriculture, Food Science, Nutrition +13

The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

Diego B. Genovese, J.E. Lozano · Food Hydrocolloids · 2001 · 124 citations · Full text

Agriculture, Food Science, Food Processing +10

Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine

Camila A. Palla, Anabella S. Giacomozzi, Diego B. Genovese et al. · Food Structure · 2017 · 114 citations · Full text

Engineering, Chemical Engineering, Materials Engineering +11